How to Make Japanese Pickled Ginger - Gari Asian Cooking Recipe Cuisine

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Japan Gari (Pickled Ginger)


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.



Recipe makes for 1 1/4 cups

6 oz fresh ginger

 1/4 cup plus 1 tbsp sugar

 1 tbsp kosher salt

 6 tbsp unseasoned rice vinegar

Directions:

 Peel the ginger and slice it crosswise using a mandoline or using a food processor. The ginger should be thin enough to nearly see through.

 Toss the ginger with 1 tbsp sugar and the salt and let it sit for 30 minutes. Bring a small saucepan of water to a boil. 

 After 30 minutes, toss the coated ginger into the boiling water and stir for 45 seconds. Drain immediately and transfer the hot ginger to a 10-oz jar.

 Now combine the remaining 1/4 cup of sugar and vinegar in the saucepan and bring to a boil. Pour the boiling brine over the ginger and press down on the ginger and ensure it is completely submerged.
Cover the jar and let the ginger sit at room temperature for 24 hours before moving it to refrigerator. You can eat after 1 week but will mellow and be at its best after a month. Kept covered and refrigerated, it will last for 6 months.


Find Local Asian Markets






For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..



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