Japanese pickled ginger is one of the condiments we simply can’t get enough of. Its flavor is tangy yet sweet and its texture tender but crisp. Some would even say pickled ginger is the best reason to eat sushi.
The problem with commercially produced Japanese pickled ginger, also known as gari, is that it is often dyed with artificially colorings. That’s why homemade pickled ginger is the way to go and we’ve got just the recipe for you.
Japanese Pickled Ginger Recipe
Traditional Japanese pickled ginger recipes call for young ginger which is tender and has a very thin skin. If you are fortunate enough to find it then use young ginger. If not, use the ginger in the produce aisle of your local grocery store. The ginger will be older and have tougher skin but can still be pickled and result in a nice sharp flavor.
Thinly slice the ginger (if you use a mandolin please watch your fingers!). Drop the ginger in the boiling water and blanch for 30 seconds. Drain and place inside a sterilized jar.
Dispose of the boiled water and pour the rice vinegar, sugar and salt into the saucepan. Bring to a boil then pour the solution in the jar to cover ginger. Allow to cool then place in the refrigerator.
The pickled ginger will be ready in 2 or 3 days, the longer it sits the sweeter it will be. Store in the refrigerator.
The pickled ginger will stay fresh for up to 3 months.
Many chefs looking to diversify their income streams during the pandemic turned to consumer packaged goods as a way of getting their products and brand out there. But where does one start? Chef and CPG convert Kiki Aranita explores the detail of retail.
Our new five-part video series, 'The Secrets of Fine Dining', brings you incredible tips and tricks, straight from the chef’s kitchen, to level up your fine-dining cooking techniques and plating skills. Take a look.
It's pumpkin season again, but how can you elevate your pumpkin cooking skills this year? Kiki Aranita has some simple but delicious suggestions for everybody's favourite winter squash, including step-by-step recipes. Take a look.