Japanese Pickled Ginger-canning recipe

May 27, 2023May 27, 20230 4
Japanese Pickled Ginger - Canning Recipe for Longlasting Usage
in Condiments

Prep

20 min

Cook

40 min

Ready In

60 min

Level

Easy

Rating

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Ingredients

1 1/2 cups peeled gingerroot , sliced into 2 x 1/8 inch slivers
1 1/4 cups rice vinegar
1 teaspoon honey
1 teaspoon red miso

Nutrision Information

Servings Per Recipe
4
Calories
109
Sugar
2g
Fat
0g
Pickled ginger (Gari) is a typical Asian condiment made from thinly sliced ginger that has been fermented in a solution of vinegar and sugar for a few days. Gari's sweet, pickled flavor is popularly served with sushi, sashimi, and other Japanese cuisine as a palate-cleansing side dish. It's known to be served between different types of sushi to clean your palette in preparation for the next fish flavor. Gari is pink or pale yellow in color, owing to the fact that it is typically made from young ginger with a tender skin that has been peeled. It has a crispy texture and a sweet and tangy odor. Japanese pickled ginger is simple to prepare and has several health benefits, making it an excellent addition to your diet. It's not just for sushi; it's also a delicious and convenient condiment that can be enjoyed with a variety of foods.

Instructions

1.Sterilize the jars and lids you want to use.
2.Put all the ingredients in a saucepan and bring to a boil, stirring until the honey is dissolved and the miso distributed evenly.
3.Strain the liquid into a measuring cup with a spout or get a spoon.
4.Distribute the ginger evenly between the jars.
5.Pour the hot liquid over the ginger and discard the solids - make sure all ginger is submerged.
6.Once the jars are cool, put the lids on and place them in the refrigerator. These will be mature enough to use in a week.
7.You have to sterilize or pasteurize the jars and lids for it to last 1 month at a room temperature.

PROS

Japanese pickled ginger has a unique, refreshing flavor that pairs well with sushi or sashimi.
It’s also great for adding a zesty touch to salads and appetizers.
Making your pickled ginger at home is easy and economical, and it allows you to customize the flavor to your taste.
Home-pickled ginger also features fewer preservatives, enabling health-conscious people to indulge while also staying healthy.

CONS

It has a shorter lifespan than its commercially made ginger.

Unless you have much sliced ginger, making small-batch pickled ginger may not be cost-effective.
It takes time for the ginger to mature, making it an unsuitable last-minute condiment.
While it is relatively simple, the canning method needed to keep it shelf-stable can intimidate practitioners.

HEALTH & BENEFITS

Ginger is a powerhouse of nutrients that can aid digestion, reduce inflammation, and boost the immune system.
It includes compounds like gingerols and shogaols that control nausea, vomiting, and motion sickness.
Ginger may help reduce period pains for women as well.
Rice vinegar has antibacterial properties and is a natural preservative.
Thus, it is anti-inflammatory, anti-cancerous, aids in digestion, and protects the liver.

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