Pickled Sushi Ginger (Gary)

Category: Blanks
Kitchen: japanese
Pickled Sushi Ginger (Gary)

Ingredients

Fresh Peeled Ginger Root 200 g
Sea salt (fine) 2 tsp
Sugar 80 g
Pink rice vinegar 250 ml

Cooking method

  • Pickled ginger Is a spicy, irreplaceable seasoning that refreshes the taste and improves the perception of Japanese dishes.
  • Pickled ginger be sure to serve with sushi, rolls or sashimi - without it, a Japanese treat will lose a lot.
  • Among connoisseurs of Japanese cuisine pickled ginger also called “burn».
  • Pickled ginger you can buy it in specialized stores of Japanese goods or in large supermarkets, or you can cook it yourself.
  • This is what fresh ginger root usually looks like:
  • Pickled Sushi Ginger (Gary)
  • When marinated correctly, ginger changes its color from yellowish to light pink. Discoloration of the marinade is a good sign: only high quality Japanese pink rice vinegar can cause it.
  • Pickled Sushi Ginger (Gary) Pickled Sushi Ginger (Gary)
  • However, if you see pink ginger in a store, this is not a guarantee that high-quality vinegar was used in its preparation. To achieve a "noble" pink color, manufacturers sometimes add dyes to ginger, which, when combined with vinegar, give the desired color, but can also give ginger an unpleasant "chemical" flavor. So the ginger sold in cans (or worse, in opaque, closed polystyrene bags) in supermarkets can be disappointing. Not all jars of ginger are bad - but if you are "lucky" to buy a dyed, unpleasant taste, it can ruin all the fun.
  • There are many recipes for "gari", they have a general principle and differ in details.
  • For example, you can use the marinade recipe for pickling Pickled Sushi Ginger (Gary) Pickled Sushi Ginger (Gary)
  • Peel fresh young ginger root.
  • It is very convenient to do this with an ordinary teaspoon!
  • Pickled Sushi Ginger (Gary) Pickled Sushi Ginger (Gary) Pickled Sushi Ginger (Gary)
  • Cut the ginger into strips as thin as possible and place in a non-metallic dish.
  • Sprinkle with sea salt, stir and leave on 30 minutes.
  • Slicing ginger can be done with a sharp knife to the thickness of a sheet of paper:
  • Pickled Sushi Ginger (Gary)
  • or try to chop the ginger on a fine grater:
  • Pickled Sushi Ginger (Gary)
  • If the ginger turns out to be old, the fibers of the root will interfere with the desired cutting quality.
  • Place the chopped ginger in a clean jar.
  • Pickled Sushi Ginger (Gary)
  • In a saucepan over low heat, dissolve the rice vinegar with sugar, stirring until the sugar is completely dissolved.
  • Boil.
  • Then carefully pour the hot marinade over the chopped ginger in the jar.
  • Pickled Sushi Ginger (Gary)
  • Close the jar with a lid, let cool and refrigerate for at least a week.
  • The color of the marinade will begin to change to light pink within a few minutes after pouring the ginger.
  • Pickled Sushi Ginger (Gary) Pickled Sushi Ginger (Gary)
  • This is a natural reaction caused by the rice vinegar in the marinade.
  • Pickled Sushi Ginger (Gary)
  • Prepare sushi at home and serve your own pickled ginger to the table.
  • I sincerely wish you good luck!

The dish is designed for

multiple according to the ingredients of the recipe

Akimell
Ltd! THANK YOU! THANK YOU! THANK YOU! Wait ...
I don't think I have seen pink rice vinegar here. Maybe I just didn’t pay attention ... At the weekend I will definitely deal with this issue. Who seeks will always find
Axioma
Quote: Akimell

Ltd! THANK YOU! THANK YOU! THANK YOU! Wait ...
I don't think I have seen pink rice vinegar here. Maybe I just didn’t pay attention ... At the weekend I will definitely deal with this issue. Who seeks will always find

Akimell, the cost of such Japanese vinegar in Moscow is only 300 rubles per 500 ml.

If it is of principle for you to serve pink-colored fumes to the table, and there is no pink rice vinegar at hand, try to tint light rice vinegar for your marinade with freshly squeezed beetroot, plum or pomegranate juice.
You can home Pickled Sushi Ginger (Gary)

Frankly, such experiments made me happy!
Akimell
Last time I tried adding dry rosé wine (I don't remember where I read about it). We really liked the taste of ginger, but it never got colored. So this time I'll try to find pink rice vinegar, or at worst try beet juice.
And what is the strength of this drink?
Axioma
Quote: Akimell


... And what is the strength of this drink?

Fortress 16% alcohol! Like sake. but much cheaper than Japanese red plum wine.
Summer resident
If there is no pink vinegar, I insist light on purple basil. He himself is very beautiful and paints ginger.
Axioma
Quote: Summer resident

If there is no pink vinegar, I insist light on purple basil. He himself is very beautiful and paints ginger.

ALL!!! Went to the Caravan for the basil.
🔗
Orange
What a beauty . As I understand it, you can store it as long as you do not eat it all?
Axioma
Summer resident, I bought purple basil:

Pickled Sushi Ginger (Gary)

Having cut it finely, poured it with light vinegar and waited for the color change.
The first signs of the appearance of the purple color became noticeable after 5 hours.
And tell me, please, how long do you insist on such a hood?
I will be very grateful.
Quote: Orange

What a beauty . As I understand it, you can store it as long as you do not eat it all?

Orange!
For me personally, pickled ginger is very liquid.
The shelf life of this gary recipe, I think, is not much different from the suitability of store-bought pickled ginger.
Unless, by mistake, you leave an open jar outside the refrigerator for a long time.
Summer resident
I insist at least a week. I also add rosemary and allspice peas and a few cloves to it. I am a lover of different aromatic vinegars

Rather, I throw all of the above into a bottle of vinegar and it is so-so and stands until I use all the vinegar. He manages to finish in a week.
Axioma
Quote: Summer resident

I insist at least a week ... In a week, he has time to finish.

Summer resident, what a wonderful color it turns out !!!

Pickled Sushi Ginger (Gary)

What will happen in 6 days? ...
Summer resident
So what happened a week later?
Axioma
The result is a beautiful fragrant vinegar! Estimate:

Pickled Sushi Ginger (Gary)

This is the remainder of the first 1 liter portion.
I prepared the second portion with cloves and allspice - peas ...

Let me show you what color the pickled ginger was with this vinegar:

Pickled Sushi Ginger (Gary)

On the right in the photo is a burnt from the supermarket for comparison with mine (on the left) on vinegar according to your recipe.

Thank you, Summer resident, for an invaluable tip!
taty
Thank you!
Zvezda askony
If I understood correctly, then giving pink color to ginger is done exclusively for aesthetic purposes.
Right?
On sale, I saw light and pink ginger.
Today I tried to pickle
I took 2.5 roots. I didn’t really manage to clean it with a spoon. I cleaned it one by one, with a spoon, a knife and a vegetable peeler.
My rice vinegar Sensoy is yellow
I did not tint with anything
The proportions were 220 ml-2 tsp salt-100 g sugar. sand.
Filled in - it turned out just to the top of rammed ginger petals.
Now I will wait a week

Axioma
Quote: Zvezda Askony

If I understood correctly - then giving pink color to ginger is done exclusively for aesthetic purposes.
Right?
On sale, I saw light and pink ginger.
Today I tried to pickle
I took 2.5 roots. The spoon did not really work out to clean I cleaned it in turn, with a spoon, a knife and a vegetable peeler.
My rice vinegar Sensoy is yellow
I didn't tint anything ...

Did the right thing !!! From white rice with any fermentation, whether with alcohol or with vinegar, you can never get colored vinegar! I am convinced!
And why they tint it up, it's not entirely clear to me!
Fresh young ginger root is cleaned with a teaspoon easily, quickly and without waste.

Spied on Japanese videos.
Zvezda askony
Yes, in the video I saw how easy and simple it is.
But in reality - the skin did not really want to part with the root.
Maybe the root is not fresh.
Who knows how to choose which one is better to buy.
Tell Pzhaluista
Axioma
Zvezda askony!
Choose fresh ginger organoleptically, following the tips of your intuition. Similar to how you determine the freshness of potato tubers.
How to Peel Ginger I spied here:



Similar useful links:



https://www.youtube.com/w...er_embedded&v=moG_8IOxs8o
shushara
Please tell me if you need rice vinegar to pickle ginger, or vinegar in general is suitable, for example, ordinary food grade 9%, I flavor it with spices. Or do you need rice to get the right flavor?
gawala
Quote: shushara

Please tell me if you need rice vinegar to pickle ginger, or vinegar in general is suitable, for example, ordinary food 9%, I flavor it with spices. Or do you need rice to get the right flavor?
All the same, rice. I just didn’t make vinegars, but it’s not that, no spices will help. Only rice vinegar.

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