Sushi Ginger and Red Pickled Ginger recipes (homemade Japanese Pickled Ginger)

Name: Sushi Ginger and Red Pickled Ginger
Prep time: 45 min
Cook time: 2 min
Total time: 2 min
Yield: 4
Cuisine: Japanese
Ingredients: Sushi Ginger / Gari; fresh young ginger root 150g; rice vinegar 120ml; granulated sugar 60g; salt 2g; Pickled Red Ginger; fresh young ginger root 150g; plum vinegar 60ml; salt 5g

by Sweet Dumpling July 23, 2020

written by Sweet Dumpling July 23, 2020

Hello everyone, today we’re going to show you how to make 2 types of Japanese pickled ginger: Gari and red pickled ginger.

Gari and red pickled ginger are two types of tsukemono. Gari is marinated by sugar and vinegar, so it tastes sweet and sour, and is often served with sushi and sashimi, so it’s called sushi ginger, too. Red pickled ginger is julienned young ginger pickled in red plum vinegar, so the red color is from the vinegar. Red pickled ginger is often served with donburi such as gyūdon and katsudon. They both are most common pickles can be found in Japan.

As we know, ginger is very useful in improving stomach performance and digestion. It’s why most Asian people prefer ginger in fresh form. It increases the flavor of their dishes. Sushi ginger and red ginger are so easy to make, you can make it a little as you need to stay in the refrigerator in summer times.

Hope you like this video.

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Sushi Ginger and Red Pickled Ginger

Rating: 5.0/5
( 1 voted )

Serves: 4 Prep Time: 45 minutes Cooking Time: 2 Minutes 2 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Sushi Ginger / Gari

fresh young ginger root 150g
rice vinegar 120ml
granulated sugar 60g
salt 2g

Pickled Red Ginger

fresh young ginger root 150g
plum vinegar 60ml
salt 5g

Instructions

Sushi Ginger / Gari

Wash the root of gingers, then use a spoon to gently scrape away the brown spots.
Cut along the lines of the pattern, slice the ginger thinly.
Pour water in a small saucepan over medium-high heat and bring to a boil, when it's boiling, add ginger slices into the pan, while boiling again, keep cooking for 1~2 minutes.
Drain the ginger slices over a sieve and let cool for 10 minutes.
In a small pot, add rice vinegar and sugar and salt over medium heat, stirring to dissolve the sugar and salt. Remove from heat, , let cool.
Squeeze the water out of ginger with your clean hands, then put them in a clean jar.
Add rice vinegar mixture into the jar, close the lid, and place in refrigerator overnight.

Pickled Red Ginger

You can wash the ginger whatever the way easy for you, then use a spoon to scrape the ginger skin off.
Cut ginger as a slice, and then cut into 0.3cm width julienne.
Add salt and mix well to get covered all over. Now rest for 30 minutes.
Squeeze the water out of ginger with your clean hands, then put them in a clean sterilized jar, and put ginger julienne into it.
Pour 60ml plum vinegar, this red color came from red plum, so it's natural color. Close the lid and place it in the refrigerator overnight.

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