Pickled Ginger

Pickled ginger, also known as "gari" in Japanese, is a traditional Japanese condiment made from thinly sliced young ginger roots that have been marinated in a mixture of vinegar, sugar, and salt. It has a slightly sweet, tangy, and spicy flavor, with a crisp and tender texture. Gari is an indispensable accompaniment to sushi and sashimi, making it a staple in Japanese cuisine. When consumed as part of a sushi meal, pickled ginger serves as a palate cleanser, allowing one to fully appreciate the varied flavors of the fish. Additionally, it is believed to possess certain health benefits, such as aiding digestion and acting as an antioxidant. Its bright pink or pale yellow color also adds a visually appealing touch to the presentation of a dish.
CAL / 100G
pickled ginger
Pickled Ginger FAQ
Pickled ginger, or 'gari', is a sweet, tangy, and slightly spicy condiment widely used in Japanese cuisine. While it's mostly known as a palate cleanser in sushi meals, many people often misuse it by piling it on their sushi rolls whereas it should be eaten between bites of sushi to appreciate the different flavors. Its health benefits and unique taste can be maximized in various ways such as using it in salads, stir-fries, or marinades. However, be cautious when using it in cooking as its strong flavor can overpower other ingredients. A lesser known fact about pickled ginger is that it naturally turns pink when made from young ginger. However, most commercially produced pickled ginger is colored artificially. If you want to try making it at home, remember that the trick is to slice it as thin as possible and use young ginger for that natural pink coloration.
Can I eat pickled ginger directly from the jar?
Why is pickled ginger served with sushi?
Does pickled ginger have any health benefits?
How can I use pickled ginger in cooking?
Is it necessary to rinse pickled ginger before using it?
Can I make pickled ginger at home?
Should pickled ginger be refrigerated after opening?
Is pickled ginger supposed to be pink?
How to reduce the strong taste of pickled ginger?
Can you eat too much pickled ginger?
Expiration & Storage Tips
When does pickled ginger expire?
Pickled ginger is preserved by pickling, and the high acidity of the vinegar helps to inhibit the growth of bacteria. However, it won't last indefinitely. In general, an unopened jar of pickled ginger can last up to two years. Once opened, you should keep it in the fridge and try to consume it within two weeks, although it can safely last in the refrigerator for a few months. Even if stored in the freezer, the time frame remains the same.
How do you tell if pickled ginger is bad?
There are a few signs that your pickled ginger has gone bad. Firstly, any visible mold or off-putting smell is a clear sign that you should not consume it. If the ginger has lost its pink or yellow color, this could be another sign that it's not good to eat anymore. Also, if the ginger turns extremely hard or loses its crunchiness, that might indicate it's gone bad. Finally always trust your taste buds – if the ginger tastes sour or too tangy, it may have turned.
Tips for storing pickled ginger to extend shelf life
• Always store pickled ginger in a cool and dark place before opening, like a pantry or a cupboard. • After opening, always keep your pickled ginger in the fridge to prolong its freshness. • If you want to freeze your pickled ginger, be sure to use freezer-safe containers or bags. • When defrosting, it's generally safe to move it from the freezer to the fridge for a few hours. However, pickled ginger defrosts fairly quickly even at room temperature. • Always use clean utensils when handling pickled ginger to prevent contamination.
10 - 15
Health Info
Allowed on these diets
Recipes with what you have
Download Cooklist
Get the app to track inventory, save recipes, build meal plans and order groceries from local stores.
Scan to download
QR Code