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Pickled Ginger

Gari Shoga

Versatile condiment

Yield

About 1 cup (240 ml)

Ingredients

Pickling juice
  • ½ cup (120 ml) brown rice vinegar
  • ½ cup (120 ml) water
  • 3 generous tablespoons raw brown sugar
  • ½ teaspoon salt
  • 5 oz (150 g) fresh-quality ginger ("young ginger", if available)
  • a pinch of salt

Procedure

  1. Combine the ingredients for the pickling juice in a small pot, and set over medium-high heat. As soon as it starts boiling, remove from heat. Set aside.
  2. Peel the ginger and slice very thin along the grain. (If using the young ginger, don’t peel the skin and just gently scrub it until clean.)
  3. Fill water in a bowl and soak the slices for 15 minutes. Drain and set aside.
  4. Boil water in a pot.  Blanch the ginger slices for 5 seconds. Drain and sprinkle a pinch of salt over the ginger slices and let them cool down.
  5. In a bowl, soak the ginger in the half amount of the pickling juice for 15 minutes.
  6. Carefully transfer just the ginger (by shaking off the liquid) to a different bowl and soak in the remaining pickling juice. Make sure the ginger is completely submerged in liquid. Refrigerate for overnight before it’s ready.
  7. Serve as a condiment for sushi, etc.

Young ginger (“shin-shoga”) has nice crisp texture and fresh spicy flavor.

  • The pickled ginger (in the pickling juice) can be preserved in refrigerator for 3-4 weeks.

About the measurements used in our recipes

For rice measurement, traditional Japanese rice measurement is used.
1 rice-cup = 3/4 US cup = 180 ml
Other conversions (US to metric measures)
1 cup = 240 ml
1 inch (1") = 2.5 cm
1 ounce (1 oz) = 30 ml