Pickled Ginger
An authentic Japanese palate cleanser and side dish for your next sushi meal.
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For anyone who loves sushi or Japanese cuisine, I’d highly recommend adding pickled ginger to your cooking repertoire. Admittedly, I was a little skeptical when I first tried this recipe. However, pickled ginger, or “Gari,” as it’s called in Japan, is often served with sashimi and sushi as a type of palate cleanser. It’s also a nice appetizer or snack to have on hand for folks who enjoy pickled food.
Of course, it’s possible to find pickled ginger in most grocery stores. But store-bought versions of pickled ginger don’t taste as good. It can be just as easy to make your own pickled ginger. If you’re already a fan of ginger, making pickled ginger is so quick and easy that there is almost no reason not to try it. The pickled ginger usually comes out sweet and juicy, packing just a little punch, which is what most people like about ginger in the first place.
Meanwhile, if you’re a fan of pickled foods and want to expand your horizons, there are a few other recipes worth trying. Naturally, pickled eggs are at the top of the list. But you might also like the taste of pickled red onions or pickled cherry tomatoes. If you want to step even further outside of your comfort zone, I suggest trying pickled turnips.
Is Pickled Ginger Healthy?
Since there aren’t many ingredients other than ginger in this recipe, pickled ginger is rather dense in nutrients. Ginger is known for having vitamin C, vitamin B, iron, calcium, fiber, and other vitamins and minerals. It’s been shown to be good for digestion and contains anti-inflammatory properties. However, just be aware that pickled ginger is high in sugar and sodium, so this may not be the best side dish for every diet.
Picking the Right Ginger
When making pickled ginger, remember that the ginger should be young and thin. Young ginger—as opposed to mature ginger—tends to be more tender and have a milder taste. To make the pickled ginger more tender, it’s also a good idea to cut the slices as thin as you can. Just be careful when using a mandoline to cut such thin slices. If you lose focus, a kitchen tool like a mandoline can lead to an injury.
INGREDIENTS
- 8 ounces fresh young ginger, peeled
- 1 cup rice vinegar
- 1/4 cup granulated sugar
- 1 teaspoon kosher salt
INSTRUCTIONS
Slice
Prepare ginger slices.
Simmer
Combine vinegar, sugar, and salt; heat until dissolved.
Pickle
Submerge ginger in vinegar mixture, cool, and refrigerate.
Devour!
FAQs & Tips
Pickled ginger should be ready to consume after a minimum of 1 to 3 days in the fridge. However, waiting at least a week is better. Keep in mind that pickled ginger should stay good for up to 6 months in a sealed jar.
There are some health benefits to making pickled ginger a part of your daily routine. It can aid with digestion while also helping to ease joint pain and fight cold symptoms.
Serving Suggestions
Pickled ginger is best when paired with sushi or sashimi. I tend to have it when eating a low carb poke bowl or California roll sushi bites. I also recommend pairing pickled ginger with a sushi burrito. Naturally, any dish that includes tuna or salmon is also a good time for pickled ginger. This includes a spicy ahi tuna poke bowl or baked honey cajun salmon.
Pickled Ginger
Ingredients
- 8 ounces fresh young ginger peeled
- 1 cup rice vinegar
- 1/4 cup granulated sugar
- 1 teaspoon kosher salt
Instructions
- Thinly slice the peeled ginger using a mandoline or sharp knife for uniform thinness.
- In a saucepan, combine rice vinegar, sugar, and salt. Bring to a simmer over medium heat, stirring until the sugar dissolves.
- Place the sliced ginger in a clean jar. Pour the hot vinegar mixture over the ginger ensuring all slices are submerged. Allow to cool to room temperature, then seal the jar and refrigerate.
Nutrition
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