If you\u2019ve ever been to a sushi restaurant<\/a> you\u2019ve probably seen the little slices of sushi ginger served alongside the meal. They\u2019re used as a palate cleanser in Chinese and Japanese cuisine. You can also find jars of them at your local grocery store, but homemade pickled ginger tastes so much better!<\/p>\n Known in Asian cuisine as gari or beni shoga (Japanese pickled ginger), this condiment is sweet, sour, and a little bit spicy. Traditionally it\u2019s eaten in between bites of sushi or sashimi (thinly sliced raw fish). The idea is to help your tongue better taste the different fish flavors!<\/p>\n You don\u2019t have to eat out at a fancy sushi restaurant though to have pickled ginger. The store-bought versions frequently have things like aspartame, artificial food dyes, and sketchy preservatives so it\u2019s not something we use. Making pickled ginger at home is really easy and it lasts for months in the fridge.<\/p>\n I use mature ginger root a lot in cooking, teas and drinks<\/a>, and herbal remedies for its amazing health benefits. Mature ginger is very fibrous and a lot spicier than young ginger, so it\u2019s not the best option here. You want to look for young ginger. The skin is lighter in color and sometimes they\u2019ll still have the pink tip attached. You can often find these in larger health food stores or even farmer\u2019s markets.<\/p>\n When young ginger is pickled in rice vinegar it can naturally turn a light pink color. That\u2019s why the grocery store versions often have artificial red food dye in them. So don\u2019t be alarmed if your pickled ginger turns pink in the fridge!<\/p>\n The process is fairly simple, but it does take a little time. I use apple cider vinegar for a lot of things, but it\u2019s strong and can overpower the delicate flavor of the ginger. Rice vinegar or rice wine vinegar is traditionally used and has a much milder taste that highlights the ginger.<\/p>\n Most recipes also call for white sugar and kosher salt. I like using organic cane sugar as a less refined alternative to bleached, white sugar though. And I\u2019ve found that mineral-rich sea salt<\/a> works just as well (if not better!) than refined salt.<\/p>\n The first step is to peel the ginger. The skin is thin enough that using a knife or vegetable peeler is overkill, but a spoon works perfectly to scrape it clean. After you\u2019ve thinly sliced it, the next step is to remove some of the moisture with salt. This helps the ginger better absorb the flavor of the pickling liquid.<\/p>\n The hardest part is waiting at least a week before eating it! Like most pickles, it needs some time for all of the flavors to marinate.<\/p>\n Here\u2019s how to make your own pickled ginger!<\/p>\n \tPickled Ginger (Gari)<\/h2>\n
The Best Ginger to Use<\/h3>\n
How to Make Pickled Ginger<\/h2>\n
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Homemade Gari Pickled Ginger Recipe<\/h2>\n