Wednesday, August 22, 2012

Gari ガリ (Japanese Pickled Ginger)

I have made pickled ginger  many times but this time I finally got the right recipe!  But alas , got the right taste but the ginger slices were a bit thick. I manually cut the ginger thus  the inconsistency of thickness . My mandolin was in bad shape, I have to throw it away....I tried the first piece of ginger and the slices were thick.  I have no choice but to manually slice them :(  at least thinner compared to the earlier ones.   Next item to shop for is a good mandolin...that is for sure coz I am not going to manually slice a kilo of young ginger again !!!  The ginger turned slight pinkish...if only I had them sliced thinly, then the result would be even better. Just the same,  the pickled ginger tasted fantastic !  I saw this recipe on Evan's Kitchen Ramblings and I knew I had to try out her Gari recipe.  Thank you  E'sKR for sharing this recipe.  Simple yet fantastically appetizing !

You know, I can finish one dessert bowl of this... alone :)  It is not overly sweet and the amount of vinegar used for that amount of ginger is just perfect.   A keeper for sure.  After having pickled it for 4 days in the fridge. I distributed them to 3 of my buddies in the office, Claire of course is not  left out .  I gave her a small portion only coz she will be going away for her holidays end of month.  Kong , my other colleague could not wait to go home to eat them, took a pinch of it in the office and told me that it was good.  So, I am not the only one to say it is good :p   I can't wait to eat sushi with this pickled goodness :)    I hope I am not lazy this weekend to make some homemade sushi to go with this pickled ginger :)   I shall use some for sweet sour fish ...mmmmmm drooling just thinking of it :)

I am thrilled when it turned pinkish....

do you believe it if I tell you that I finished the whole lot...
after I finished with the photo shooting :)

I really enjoyed the Gari...a keeper for sure....

now I can make my own pickled ginger  for  my 
future grandchildren's full month eh  LOL!

Gari ガリ (Japanese Pickled Ginger) adapted from Evan's Kitchen Ramblings


2lb/900g fresh young ginger (shin shoga)
2 tsps salt
3 cups rice vinegar
2 cups sugar

Wash young ginger root and rub off skin (i used a spoon). slice the ginger thinly (you might wanna use a vegetable peeler or mandolin) and salt them. leave salted ginger slices in a bowl for about one hour. dry the ginger slices with paper towels and put them in a sterilized, heat-resistant container/jar. mix rice vinegar and sugar in a pan and bring to a boil. pour the hot mixture of vinegar and sugar over the ginger slices. Cool them. pickled ginger changes its color to light pink. (if you are using old ginger, it might not turn pink naturally.) cover the jar and store it in the refrigerator.


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  1. Thanks for the pickled ginger, Elin! Tonight it will be as accompaniment for my dinner!

  2. Claire...You are welcome :) Kong say nice wor so enjoy la . If good, when you come back from your hols, I can make again :)

  3. I love pickled ginger and this looks so good! Must bookmark!!

  4. the younger the ginger, the pinker it will be.
    Maybe next time choose the youngest ones from the pile :)

  5. Ann....yea it taste good ! :)

    Wendy...haha yea I have to go central market to get it ...more choices :)

  6. i've never made anything pickled but this sounds simple:)hmm..i think having that in sweet and sour fish is quite a good idea!

  7. I need to make some too. Looks very appetizing.

  8. Actually, I missed having this pickled ginger. Looks so yummy. I can eat loads of it with century eggs. haha...


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