Pickled Sushi Ginger (Gari)

Name: Pickled Sushi Ginger (Gari)
Prep time: 30 min
Total time: 30 min
Cuisine: Asian, Japanese
Ingredients: 1 cup young ginger (or normal ginger); 1-2 tbsp monk fruit sweetener (or sugar); 1/2 tsp pink salt; Beet (optional for color)

5 steps

Prep:30min

Updated at: Sun, 08 Dec 2024 22:31:59 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories85 kcal (4%)

Total Fat0.8 g (1%)

Carbs31 g (12%)

Sugars3 g (3%)

Protein2.1 g (4%)

Sodium1168.1 mg (58%)

Fiber2.5 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

1 cupyoung ginger

or normal ginger

1/2 cup White vinegar (or apple cider vinegar)

1 Tbspmonk fruit sweetener

or sugar

½ tsppink salt

Beet

optional for color

Instructions

Step 1

Prepare the Ginger: Peel and thinly slice the ginger. Sprinkle with salt and let it sit for 30 minutes to draw out moisture.

Step 2

Blanch the Ginger: Boil water in a small pot, add the ginger slices, and blanch for 1 minute. Drain and pat dry.

Step 3

Make the Pickling Solution: Combine the white vinegar, water, and monk fruit sweetener (or sugar) in a small saucepan. Heat gently, stirring until dissolved.

Step 4

Pickle the Ginger: Place ginger slices in a clean, sterilized jar. Pour the vinegar mixture over the ginger, ensuring it's fully submerged. Add a small piece of beet for color, if desired.

Step 5

Let it Rest: Seal the jar, let it cool to room temperature, then refrigerate. Wait 24–48 hours for the flavors to develop.