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Homemade Gari Pickled Ginger Recipe
Elevate your dishes with homemade pickled ginger. It's easy, zesty, and worth the wait!
Prep Time
40
minutes
mins
Cook Time
5
minutes
mins
Pickling time
7
days
d
Total Time
7
days
d
45
minutes
mins
Course:
Condiment
Cuisine:
Asian
Servings:
16
Tablespoons
Calories:
28
kcal
Author:
Katie Wells
Equipment
Vegetable peeler
Colander
Tea towel
Small pot
Pint size mason jar with lid
Ingredients
8
ounces
fresh young ginger root
1 and ½
tsp
sea salt
1
cup
rice vinegar
⅓
cup
organic cane sugar
Instructions
Peel ginger with a spoon and cut into thin slices. You can use a mandoline but a vegetable peeler works best.
Place the sliced ginger in a colander, sprinkle with salt, and let rest for 30 minutes to sweat. Toss occasionally.
Spread sliced ginger out on a clean towel to remove excess moisture.
In a small saucepan over medium heat, combine rice vinegar and sugar. Stir until the sugar dissolves and bring the vinegar mixture to a boil.
Transfer the pieces of ginger to a heat-proof glass jar.
Pour the pickling liquid into the glass jar and allow it to cool to room temperature.
Transfer the jar to the refrigerator and let it rest for at least one week before using.
Notes
Don't be alarmed if your pickled ginger turns pink. This is a natural reaction between the young ginger and the rice vinegar.
Nutrition
Serving:
1
Tablespoon
|
Calories:
28
kcal
|
Carbohydrates:
7
g
|
Protein:
0.3
g
|
Fat:
0.1
g
|
Saturated Fat:
0.03
g
|
Polyunsaturated Fat:
0.02
g
|
Monounsaturated Fat:
0.02
g
|
Sodium:
220
mg
|
Potassium:
61
mg
|
Fiber:
0.3
g
|
Sugar:
4
g
|
Vitamin C:
1
mg
|
Calcium:
3
mg
|
Iron:
0.1
mg