Making pickled ginger at home is a straightforward process that results in a much more vibrant and flavorful condiment than the jars found on most grocery store shelves. While traditional Japanese Gari (the ginger served with sushi) often has a delicate pink hue from using very young, tender ginger, you can achieve a wonderful result with the mature ginger found in any market.
The Science of the Pickle
Pickled ginger relies on acidification. By submerging the sliced ginger in a vinegar-based solution, you create an environment with a low pH that prevents spoilage and gives the ginger its signature “snap” and tang.
Homemade Pickled Ginger
Ingredients:
- 8 oz Fresh Ginger Root: Look for smooth skin and firm texture.
- 1/2 cup Rice Vinegar: This provides a milder, slightly sweeter acidity than white vinegar.
- 1/4 cup Sugar: To balance the heat of the ginger and the sharpness of the vinegar.
- 1.5 teaspoons Sea Salt: To help draw out moisture and season the pickle.
Instructions:
- The Prep: Peel the ginger using the edge of a spoon to get into the crevices. Slice it as thinly as possible—a mandoline slicer is ideal for achieving the translucent slices typical of sushi ginger.
- The Salt: Toss the ginger slices with the sea salt in a small bowl. Let them sit for about 30 minutes. This softens the fibers and draws out excess water.
- The Blanch (Optional): If you prefer a milder ginger, flash-boil the slices in water for 1–2 minutes, then drain. For a spicier, more traditional kick, skip this step.
- The Brine: In a small saucepan, combine the rice vinegar and sugar. Heat over medium until the sugar is completely dissolved. There is no need to bring it to a full boil.
- The Pack: Squeeze the salted ginger to remove excess liquid and pack it tightly into a clean glass jar.
- The Pour: Pour the warm vinegar brine over the ginger until it is completely submerged.
- The Cure: Let the jar cool to room temperature, then seal it and refrigerate. The flavor will develop and the “bite” will mellow after about 24 to 48 hours.
Tips for Success
- The Pink Tint: If you use young “baby” ginger (available in late summer), the tips of the roots will naturally turn the brine a soft pink. For mature ginger, the slices will remain a pale yellow.
- Storage: Because this is a refrigerated “quick pickle” and hasn’t been heat-processed for canning, it should be kept in the fridge and consumed within 2 to 3 months.
