Pickled ginger adds an irresistible sweet and spicy taste to any meal—and now you can make it at home! Yes, you already love it as a condiment for sushi, but it’s also excellent for adding zip and pep to stir-fries and meal bowls.
If you ask for extra pickled ginger when you get sushi, I have good news for you: you can make a whole jar of it at home!
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While pickled ginger, or gari, is typically served alongside sushi as a palate cleanser between bites, its tangy-sweet flavor makes it a tasty addition to so many dishes.
You only need four ingredients and 10 minutes to make this quick pickled ginger recipe. If you’ve made my refrigerator pickled beets, pickled zucchini, pickled carrots, mixed pickled vegetables, pickled cauliflower, pickled radishes, pickled shallots, and dilly beans, the process is very similar.
Ingredients
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This recipe has:
- Ginger – Peel it first, then slice it thinly. A paring or chef’s knife is a nice size for accomplishing this, or use a mandoline slicer (what I used) for more uniform slices. I like slicing on a bias for larger pieces rather than slicing rounds, but you can do it however you like!
- Table salt
- Rice vinegar – Be sure to use unseasoned rice vinegar, not seasoned. (Seasoned rice vinegar is sweetened.)
- White sugar
Step By Step Instructions
*I’ll walk you through it here with some photos and tips, and you’ll also find a printable recipe card at the bottom of the post with exact measurements, etc. You can also click “jump to recipe” to skip down.
Peel and cut the ginger as thinly as you possibly can. Pro tip: if you freeze the whole peeled ginger root for ~20 minutes, it will be easier to cut into thin slices.
Toss together the ginger and salt in a medium mixing bowl. Let this sit for 30-60 minutes.
Transfer the salted ginger to a colander. Give the ginger a quick rinse; you only want to remove about half of the salt, not all of it.
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Now, start the brine. In a small saucepan, combine the rice vinegar and sugar and bring the mixture to a boil. Stir until the sugar has dissolved.
Reduce the heat to medium and add the ginger to soften. Cook for 5 minutes, stirring occasionally. Pro tip: if you’re not able to cut paper-thin slices of ginger, I would cook it in the brine for at least 6 minutes. Allow a slice to cool a bit and then try it to see if the texture is soft enough.
How does pickled ginger turn pink?
Only young ginger will turn pink like the ginger at your favorite sushi restaurant. Most traditional grocery store ginger is mature and will stay white/beige. You can usually find young ginger at well-stocked international markets.
If you can track down young ginger, take it from me, it’s sooooo much easier to peel!
If you’re using mature ginger, the end flavor will be the same, but you can color it pink if you’d like. Add a red cabbage leaf or a slice of beet to the vinegar mixture while it cooks. Or, use 1-2 drops of pink or red food coloring.
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