Pickled Ginger

Pickled Ginger

Thin ginger slices turn pale pink and tangy after a quick brine cure.

Total 24 hr Makes 16 oz Calories 25/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This homemade gari uses young ginger sliced paper-thin, briefly salted, then steeped in a sweet-tart rice vinegar brine. It develops a delicate crunch and mellow heat, perfect alongside sushi, grain bowls, or grilled meats.

Ingredients

  • 1 pound young ginger, peeled
  • 1 1/2 teaspoons fine sea salt
  • 1 cup rice vinegar
  • 1/3 cup granulated sugar
  • 1/2 teaspoon fine sea salt

Method

  1. Using a mandoline or sharp knife, slice the peeled ginger as thinly as possible, against the grain.

  2. Place the ginger slices in a colander and toss with 1 1/2 teaspoons salt. Let sit to draw out moisture.

  3. Bring a small saucepan of water to a boil, add the salted ginger, and blanch to soften and mellow the bite.

  4. Drain the ginger well and pack it into a clean pint jar.

  5. In the same saucepan, combine rice vinegar, sugar, and 1/2 teaspoon salt. Bring to a simmer, stirring until the sugar dissolves completely.

  6. Pour the hot brine over the ginger in the jar, making sure the slices are fully submerged.

  7. Let the jar cool to room temperature, then seal and refrigerate. Chill at least 24 hours before using, allowing the ginger to turn pale pink and develop tangy flavor.

Rate this recipe

★ 3.6 (1)

Pickled Ginger

This homemade gari uses young ginger sliced paper-thin, briefly salted, then steeped in a sweet-tart rice vinegar brine. It develops a delicate crunch and mellow heat, perfect alongside sushi, grain bowls, or grilled meats.

24 hr 16 oz 25 cal

Ingredients

  • 1 pound young ginger, peeled
  • 1 1/2 teaspoons fine sea salt
  • 1 cup rice vinegar
  • 1/3 cup granulated sugar
  • 1/2 teaspoon fine sea salt

Method

  1. 1

    Using a mandoline or sharp knife, slice the peeled ginger as thinly as possible, against the grain.

  2. 2

    Place the ginger slices in a colander and toss with 1 1/2 teaspoons salt. Let sit to draw out moisture.

  3. 3

    Bring a small saucepan of water to a boil, add the salted ginger, and blanch to soften and mellow the bite.

  4. 4

    Drain the ginger well and pack it into a clean pint jar.

  5. 5

    In the same saucepan, combine rice vinegar, sugar, and 1/2 teaspoon salt. Bring to a simmer, stirring until the sugar dissolves completely.

  6. 6

    Pour the hot brine over the ginger in the jar, making sure the slices are fully submerged.

  7. 7

    Let the jar cool to room temperature, then seal and refrigerate. Chill at least 24 hours before using, allowing the ginger to turn pale pink and develop tangy flavor.