How to Make Pickled Ginger - Gari
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Date: 2020-05-17
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Comments and reviews: 9
April
Oh heck, I think just screwed it up. I watched the video, went to the store and didn't write the recipe down or watch the video again. I put the rice vinegar, sugar and salt in the pan, brought it to a boil and put the ginger in. Then watch the video while I was waiting for it to boil and added water. So. hopefully it will still turn out ok. Drained ginger, waiting for liquid to cool down at this moment. geesh
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Oh heck, I think just screwed it up. I watched the video, went to the store and didn't write the recipe down or watch the video again. I put the rice vinegar, sugar and salt in the pan, brought it to a boil and put the ginger in. Then watch the video while I was waiting for it to boil and added water. So. hopefully it will still turn out ok. Drained ginger, waiting for liquid to cool down at this moment. geesh
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Semm
Heya! Just wanted to let you know you inspired me to start making sushi when I was about eleven. Since you uploaded your first video's I copied them and started to make my own creations. Right now I give small sushi workshops and made sushi for people with dementia (who loved it) I'm planning to come with a new sushi-related concept in a while. Ty for inspiring me: ) [EDIT]: I'm 16 now
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Heya! Just wanted to let you know you inspired me to start making sushi when I was about eleven. Since you uploaded your first video's I copied them and started to make my own creations. Right now I give small sushi workshops and made sushi for people with dementia (who loved it) I'm planning to come with a new sushi-related concept in a while. Ty for inspiring me: ) [EDIT]: I'm 16 now
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Gavin
You the Man! Wish I had thought of tubing this before. We (Fam of 5) are having 8 rolls of Sushi tonight Your rice method is the best, I just add a tad more vinegar. Tonight it's two combinations 1. Smoked salmon, cucumber & mango. 2. Crab sticks, cucumber & avocado dipped in soy & really good wasabi Thanks for the tips
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You the Man! Wish I had thought of tubing this before. We (Fam of 5) are having 8 rolls of Sushi tonight Your rice method is the best, I just add a tad more vinegar. Tonight it's two combinations 1. Smoked salmon, cucumber & mango. 2. Crab sticks, cucumber & avocado dipped in soy & really good wasabi Thanks for the tips
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Jeff
Life is short 300g peeled & sliced ginger salt it, and let rest 10 min. boil 2 liters water with 200ml rice vinegar add ginger for 3 min. strain and dry ginger boil: - 300ml rice vinegar - 200g sugar - 8g salt add boiled mixture to ginger in a jar refrigerate 7 days (shake daily if including chopped red shiso leaves)
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Life is short 300g peeled & sliced ginger salt it, and let rest 10 min. boil 2 liters water with 200ml rice vinegar add ginger for 3 min. strain and dry ginger boil: - 300ml rice vinegar - 200g sugar - 8g salt add boiled mixture to ginger in a jar refrigerate 7 days (shake daily if including chopped red shiso leaves)
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AlexW
Thanks for the recipe, I'm going to try it. And I have to ask about some of things. The mixture you add to ginger at the end is hot of chilled? If it's chilled, do I have to boil the filled jar so it could stay longer like pickled cucumbers? Can I use honey instead of sugar, or could it be tasteless?
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Thanks for the recipe, I'm going to try it. And I have to ask about some of things. The mixture you add to ginger at the end is hot of chilled? If it's chilled, do I have to boil the filled jar so it could stay longer like pickled cucumbers? Can I use honey instead of sugar, or could it be tasteless?
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Orkids
My neighbor gave me 2 bags of ginger & made this yesterday. I added white vinegar since I didn t have enough rice vinegar. Ginger taste is very strong. I hope it will be good nxt week. Definitely will use this recipe with the young tender & less pungent ginger. Thank you for sharing.
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My neighbor gave me 2 bags of ginger & made this yesterday. I added white vinegar since I didn t have enough rice vinegar. Ginger taste is very strong. I hope it will be good nxt week. Definitely will use this recipe with the young tender & less pungent ginger. Thank you for sharing.
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Marina
Thanks for making this video - I love ginger in all forms and wondered about pickling it myself. I can't get the young shoots, just old tough fibrous ones. By the way, I think I'm in love with you. My boyfriend knows there's nothing he can do about it! I hope your hand is ok: (
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Thanks for making this video - I love ginger in all forms and wondered about pickling it myself. I can't get the young shoots, just old tough fibrous ones. By the way, I think I'm in love with you. My boyfriend knows there's nothing he can do about it! I hope your hand is ok: (
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GeorgeBecky
200 ml = approx. 7 oz liquid for us old fogey Americans. Hate the metric system. So, impractical. The English system was based on human body and practical measurements that are easily visualized. The metric system is based on lab bullsh t that only makes sense to lab rats.
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200 ml = approx. 7 oz liquid for us old fogey Americans. Hate the metric system. So, impractical. The English system was based on human body and practical measurements that are easily visualized. The metric system is based on lab bullsh t that only makes sense to lab rats.
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Stoyko
From experience - I made some pickled old ginger using a very similar method (without colouring) and it lasted more than 2 months. To be exact, after year and a half in the fridge it was still good tasting and no mold/bacteria has started to grow.
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From experience - I made some pickled old ginger using a very similar method (without colouring) and it lasted more than 2 months. To be exact, after year and a half in the fridge it was still good tasting and no mold/bacteria has started to grow.
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