How to Make Pickled Ginger - Gari
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- Опубліковано 29 сер 2024
- This video will show you how to pickle ginger for sushi, I hope you find this pickled ginger tutorial helpful and use it with your homemade sushi, please see my sushi recipe website if you need some new sushi recipes: www.makesushi.c... :D
what you will need for this recipe:
- 2 liters water
- 200g/ml rice vinegar geni.us/sushivi...
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- 300g ginger root
- 300g/ml rice vinegar geni.us/sushivi...
- 200g sugar
- 8g salt
- 2 to 4 shiso leaves geni.us/shiso
(Shiso can be very pricey, if so try adding a little beetroot to color the ginger)
Cutting board used in last shots of this video from Ironwood: geni.us/ironwoo...
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Life is short
300g peeled & sliced ginger
salt it, and let rest 10 min.
boil 2 liters water with 200ml rice vinegar
add ginger for 3 min.
strain and dry ginger
boil:
- 300ml rice vinegar
- 200g sugar
- 8g salt
add boiled mixture to ginger in a jar
refrigerate 7 days
(shake daily if including chopped red shiso leaves)
Ur amazing... Thank you
Jeff B
Thanks
I kept rewinding video.
Thank you for sharing your recipe, and may I ask where to get shiso leaves in UK?
So nice that someone would take the time to help others. Thank you so much. 👍💜
Is there any reason why purple cabbage couldn't be used for coloring?
I have an unstoppable love for ginger . Without it, I have a hole in my heart that could only be possibly filled by sushi or even more ginger.
And yes, I am going to try this!
Hahahhaha that was well said indeed 😁👍
so you definitely going to be making this, I hope you enjoy your homemade pickled ginger!
would you wear a ginger shirt
sure why not
sameeee
Instead of the leaves to color them, I boiled some pieces of red cabbage with the rice vinegar mixture. Success! It turned pink!
I also read a slice of beets will do it too.
@Elizabeth
Thanks!
I need a keto alternative.
Great ideas! Thanks !
I could not find red Shiso anywhere. Only green. Used red cabbage
I was thinking radishes, but I'll try the cabbage! Thanks!
Works well with apple vinegar if you don't have rice vinegar, also it tastes the same even without shiso leafs.
Yes
what about non fruit vinegar
Recently made some with white vinegar, tastes almost the same.
@@subhamhalder3431
Heya! Just wanted to let you know you inspired me to start making sushi when I was about eleven. Since you uploaded your first video's I copied them and started to make my own creations. Right now I give small sushi workshops and made sushi for people with dementia (who loved it!)
I'm planning to come with a new sushi-related concept in a while. Ty for inspiring me :)
[EDIT]: I'm 16 now
That is awesome!!! This was a great comment to read, its amazing that you got started so early and it makes me happy I inspired you 😄👍
Im glad your making the world a better place by teaching others, its a very noble thing to do.
Just realized the exact thing happened to me, he inspired me when I was 7. I don’t make sushi for a living but make it for fun. I also go to local sushi restaurant every Wednesday with my grandmother.
You’re 19 now ☺️ How’s life now? Did you continue your cooking journey?
So proud of you!
It is a Japanese cook. It is worth respecting that foreigners make up to gully. great. I support you from Japan!!
And u can also try to use "beetroots" instead of leaves or red cabbage ..
Beetroots really perfect compliments with ginger roots 👌🏻😘
I looked up "SHISO" and thought that it looked familiar, so I investigated further, and ran outside, IT IS GROWING WILD MY YARD!!! I live in Missouri, and I've been cooking with it for over 20 years. If UA-cam would let me post a picture I would show you.
Lol that's awesome
*had to re-upload this because there was a tiny mistake in the first version.*
How To Make Sushi I believe in any cooking there's no mistakes as long as it taste good to you. But thanks for sharing this recipe! I didn't know you can use shizo leaves to achieve that color!
it wasn't really to do with the cooking, there was a typo in an ingredient that was shown on screen.
but thanks!
I have also heard others use beetroot juice to change the color but never tried that.
How To Make Sushi Oh i have lots of typo on my videos but i don't feel like redoing it haha. I like the shizo leaves idea better.
Still you said 300 grams of rice vinegar which is 300 ml not grams, so its okay to make mistakes just make a note using the annotation option and write your notes..
Really enjoyed that one, never seen a recipe like that before
Thank you
when it comes to liquids unless your dealing with something think, grams and ml are the same, 1gram of water= 1 ml of water.
also, they disabled annotation notes a while back now there are just end cards or those cards that appear in the top right corner.
thanks for enjoying this ginger recipe.
From experience - I made some pickled old ginger using a very similar method (without colouring) and it lasted more than 2 months.
To be exact, after year and a half in the fridge it was still good tasting and no mold/bacteria has started to grow.
Yeah I know but I have to low ball it incase people are unhygienic when preparing this, cant risk making people sick 😷
I understand what you mean, it is good that you consider such things!.
Advice I can give for those situations with regards to safety/longer preservation for people that are unsure if they have done it correctly:
- Boiling (cooking in boiling water) the container for at least 15 minutes to vacuum seal it and kill off any germs inside;
- After opening the container just keep it in the fridge and use clean utensils to take ginger out (e.g. don't use the fork you're eating with to pick ginger from the jar, the saliva will contaminate it) but inspect the way it looks and the smell before consumation every time. This way you will know how it smells and looks freshly open and will notice if something changes.
These 2 steps make sure that the ginger is way safer for consumation after longer periods. I found that boiling the jar does not change the taste and texture of the ginger in any weird way.
Hope this helps!
P.S. - These steps also apply to everything you want to pickle for long-term preservation.
I love pickled ginger, can never get enough of it.
yes, I love pickled ginger as well, so I assume you will be making this very soon, right?
Nope, thank goodness for division of labor. :-D
Me too but do i have to boil it.
what size jar did you use?
I tried this recipe and I can't believe how much better it tastes than the store bought sushi ginger I had in the past. Thank you so so much!! ♡
Im very happy you tried making this and enjoyed it!!! Thanks for commenting Georgia 😄👍
Btw, I could use some help growing my channel, please share this video with your friends, thank you!!!
Georgia Trikili
The only brand I know that makes great authentic ginger pickles, Eden foods.
what size jar did you use?
I made this without the shiso leaves and it is amazing. I can't eat my salmon steaks WITHOUT pickled giner and wasabi paste. YUM!!!!!
Looks super simple and I'm glad it last for months. I will try it when I have something to colour it with. I have never seen those leaves but heard a slice of beets will do the trick. Thanks for sharing!
@Dark of the knight At the end of the video, he says it keeps for 2-3 months.
You the Man!! Wish I had thought of tubing this before. We (Fam of 5) are having 8 "rolls" of Sushi tonight 😍
Your rice method is the best, I just add a tad more vinegar. Tonight it's two combinations 1. Smoked salmon, cucumber & mango. 2. Crab sticks, cucumber & avocado dipped in soy & really good wasabi 😎
Thanks for the tips ✌
When filling the jar with ginger he says not use your fingers, then proceeds to his fingers for the shiso leaves.
That is a fair point, I should have used gloves 🧤
But how important is it though? Just curious
When using your fingers, no matter how much you scrub you could introduce bacteria to the pickles, causing them to go bad. Rice Vinegar doesn't have the acidity strong enough to kill off bacteria whereas white vinegar can.
@@leavemealonewillya it really isn't that important
@Crude Wildfire I hear that brother, I'm a professional chef and when I pickle at home I don't use gloves. Hell, most restaurants don't tend to use gloves unless you're pickling something for an extremely long time (which doesn't tend to happen due to health & safety legislations)
i made it and it's delish. just finished a second batch. i first tried slicing the ginger with a peeler but then found out just a knife works even better for me. thanks for the detailed recipe!
I'm happy you tried making my pickled ginger recipe and enjoyed it 😁👍👍👍
Btw, I need help growing my youtube channel to a million subs, please help me and share this video, thank you so much!
Glad to see the recipe is for regular ginger. Bought a whole bunch of that, then I start looking at recipes and kept seeing young ginger.
It's nice to see someone do something efficiently on UA-cam and not run on and on and repeat themselves 10 times. Nice work!
My neighbor gave me 2 bags of ginger & made this yesterday. I added white vinegar since I didn’t have enough rice vinegar. Ginger taste is very strong. I hope it will be good nxt week. Definitely will use this recipe with the young tender & less pungent ginger. Thank you for sharing.
Shiso plants are really easy to grow and they grow pretty quick and seeds are pennies. We grow a bunch of it in the garden. (I'm on the east coast USA)
Thank you so much I was looking for this long time ago because I love pickle ginger every time that I buy sushi !
Thank you Fénix 007, also please take a second to share the video it really helps me thanks.
My first batch came out great. I changed some ingredients. I used mirin instead of sugar.
Next time I will use Eden rice vinegar.
Thank you a lot. I have always wanted to know how to make ginger pickles.
Chaya G
I think stevia would make ginger pickles taste yucky.
Try agave or Mirin .
If you don't mind my asking, where on earth do you live that you can't get fresh young ginger, but you can get shisho leaves?
Well for a long time I was not able to get shiso either, its just because I found a distributer that sells specialist products for heigh end restaurants.
Anyway, living in Spain.
Here in the US, I can often find young, red-tipped ginger in the regular supermarket - and there's an Asian grocery ten minutes away. (Although they don't sell real mirin - I buy that in Whole Foods.)
In a suburb of New York City. Fresh ginger is available in any supermarket, but I need to go to the Asian market to get shisho leaves?
If you don't mind me asking. How in hell you manage to know the age of that ginger because to me there's no tells
Please i need you to reply
Hell yeah murica!!!! We got everything n this fucked up country
Thanks a lot for this recipe! I followed it as instructed and the its delicious and just the way I want it. Now I finally have my own supply of pickled ginger that I always want!
Can I ask ..how is the taste ..?? Is it sweet plesent to have ?? Or sour ??
This recipe is awesome! Thank you so much. I'm gonna colour it with hibiscus, which has a sweet sour taste as well so hopefully it'll work out (:
what size jar did you use?
awesome, you made this video just in time. I have a lot of ginger and don't know what to do with it. Thank you
perfect!, let me know how your pickled ginger turns out 😁
Thanks I made it..
my mandolin didn’t slice thin enough so I had to use a knife.
I used dried hibiscus flower in the water/vinegar boil to make my ginger pink. It worked perfect. It’s the same colour as the stuff you get at sushi joints.
Thank you so much for the recipe !!! I am gonna make it my husband and me adore pickled gingers❤️
Awesome, I hope your husband likes my pickle ginger recipe.
If you can try and get young ginger root makes a better result
How To Make Sushi Great 👍🏻 thank you
Thank you so much! You just saved me a heck of a lot of money in a recession, in Italy!
Very friendly, welcoming and helpful delivery as well - Worked GREAT.
the great demonstration, great video, the best part of your video is you used thong to put ginger in the jar to avoid any bacteria to go in the jar but chopped Shiso leaves with your bare hands to include in the jar.
Just harvested my ginger here, thanks for the video! This stuff is addicting!
I will try to color with beetroot
I have heard people do it like that as well, let me know how that turns out for you
Chaîne L7aj Kakashi-قناة الحاج كاكاشي That's what I was thinking 👍🏻
@@MakeSushi1 red beets will work better for COLOR, but it might impart a very strong beet flavor which tastes like dirt.🎃
زبط بال beetroot?
Chaîne L7aj Kakashi-قناة الحاج كاكاشي
You can use dry beet power.
very nice with the red shiso as a natural food color
I'm happy you enjoyed the video @ 比古 清十郎 十三代
比古 清十郎 十三代
Thank you so much🙏🏻I have been planning to make it and now I will do it this holiday😊Nice with sisho leaves. Can not wait😁Thanks again🌹🍀
You just saved me 9$ on Amazon. Wonderful recipe. Thanx so much
Just tried a variation on this and look forward to trying it in a week. Thanks for the video.
I am going to use allulose instead of sugar, I don't care if it's pink, voila low carb pickled ginger! Thank you!
You’re welcome, and sounds good substitute what ever sugar you feel comfortable with :)
Let me know how the pickled ginger turns out
I´m a great FAN of your channel
Hahah thanks Jeannet, appreciate having you as a fan!
"Give the ginger a good time" lol
🤣🤣🤣
Honestly... you kind of talk too much at the start of your video (time is money), but then your advice about peeling the ginger with the spoon was the bomb... kudos!!
You are the best sushi youtuber imo! ty for this video I go buy ginger and a jar tomorrow xd
best of luck Amir! I hope it turns out tasty, make sure to clean the jar with hot water to sterilize it, it will make sure you can keep it longer.
Fabulous video! Thanks for sharing.
Glad you enjoyed it!
I would love to try it ❤.. but I just wonder.. if I didn't find rice vinegar.. can i use instead apple vinegar?
The reason why the peeling part looks sped up to some people is most likely because you're using the 180 degree rule when filming the video. 24 fps with 48 or 50 shutter speed. The motion blur produced from this combo is probably what makes your hand motions look a lot quicker than they are, if you were to film in 60p, I think then it wouldn't look as "sped up".
Anyway cool video!
What a great recipe. Thank you so much. I'm tired of people, adding preservatives are foods.
I use beets for color when I make pickled turnips. Can I also beets use beets in this recipe instead of shiso leaves (probably will have to use half a beet because of its rich in pigments-color) thnx
I have heard people using beets, you can probably give it a go, but yes probably very little since they are indeed more intense
Omg i thought it could not be made unless by a Sushi chef
Thanks for demystifying it.
Thanks for the recipe. Is it possible to do with less sugar? Or even better, do it with no sugar at all? Or does the sugar act as a conservative ? Thanks
Sugar is for the taste i think, it won’t taste as good without it
Love making pickled Ginger will have to give your recipe a try
that is great, I hope my recipe is as or tastier :)
thanks for watching Sophie!
Looks tastier especially the shiso leaves
Thank-you! I have been wanting to know how to do this for the longest time.
I should have made this sooner
Like a Japanese Lifesaver candy. I pick one up to flavor my mouth from time to time. Now I know how to make it. I'm there!
Sweet thanks for this video. What I need right know. Going out to eat is becoming expensive. Thanks for home DIY pick ginger. Sweet 😉
Just tried this recipe - delicious and simple.
Try it with white Modena vinegar. It tasted sweeter (and better) than if I were to have done it with rice vinegar.
I had tentative plans to make some pickled ginger for a friend for his birthday. Now I'm thinking... Why wait that long!
Rice vinegar! Ugh now i need to look up for that
Why do you need to dry off/sive the ginger after boiling it, when you add vinegar afterwards?
Cheers for the channel mate
Thank-you - I specifically wanted to know how to make it with older ginger so this was perfect!
When I first tried Ginger I gagged, now I have developed a taste, I'm addicted, I have it every day
Fantastic. So easy. 🙏🏻🌸
Yep, did you give it a try and make your own pickled ginger?
awesome!!! Thanks!! One day if I have the space and ingredients then I will make this lovely recipe. :)
I hope you do give it a try. You really don’t need that much space for making pickle ginger 😉
By the way, it helps me out a lot when you share my videos please take a second and share my video if you can. Thank you.
I like how you don't touch the ginger with your hands and make a point of it just to put the leaves in with your hands right after.
Apple cider vinegar can be used as a replacement for the rice vinegar
Gee Bee thank you I bought ginger and forgot the rice vinegar and all I had was this
Didn’t touch the gigner to avoid bacteria but you were all over the shisho leaves with your hands 😂
Thank you for the recipe.. i like pickled ginger so much..
Thank you for this! Soooo ready to try this tomorrow.
Awesome Izza! I'm so happy to hear you will be trying out my ginger recipe, good luck !!
also please help my channel out by sharing this video, thank you so much!!!
what size jar did you use?
chefs at the Furusato Japanese Restaurant where i used to work used cane vinegar to make gari
interesting, don't think I have ever even seen cane vinegar in my local providers/groceries
Thank you for an educative video ! can we use any other vinegar or only rice vinegar? sugar can be substituted with Honey..?
I always say give substitutions a try and see what happens, just understand you will be changing the flavor profile of the pickled ginger, but who knows you might find a fantastic new combination.
Ps, dont forget to help me out a share one of my videos 🤘
Can you use Apple Cider Vinegar?? Someone else asked this already but no one said anything! Thank you!!
This channel is amazing, why didn't i find it in my _recommended tab_ *_LOOKS AT UA-cam_*
You might need to turn on notifications
Wow, I didn't expect you would reply
Notifications: *_ON_*
Wow I should try this recipe 👍
Indeed
Hi, thanks a lot for the recipe. I was wondering 1. are shiso leaves necessary for the taste? 2. Can i use regular vinegar (grape or apple) instead of rice vinegar bc I’m not sure if I can find rice vinegar where i live
Thank you so much for sharing this! ♥
Looks amazing!
Now, one question. If the ginger is boiled for three minutes at first, will it not lose all its nutrients? .... Is there a way around it, so to 'NOT kill the nutrients'?
Three minutes is very little, the heat won’t even penetrate to the core of the ginger, if you’re worried about nutrients then maybe do it one and a half minutes quickly you dip and dip it out.
Also, it’s worth noting most of the groceries we buy are nutrient depleted because of the way we store food for example spinach loses 90% of its vitamin C within 24 hours of picking and most of the spinach in supermarkets is about 3 to 4 days old, so essentially what I’m saying is, unless you grow your own veggies you’re basically eating cardboard
@@MakeSushi1 - thanks for your both replies. I will consider this. I just found rice-vinegar the other day in a supermarket and I am preparing to try out this ginger receipt. After all, many Sushi places here in Europe are stingy with placing enough ginger next to the meal. This is why I contemplated to make my own so to add some more.
Well made video, easy to understand...nice, thank you.
Finally a legit video👌
Hello George ik ben blij dat je de video leuk vind😃ook zal ik blij zijn als je deze video met je vrienden wilt delen🙏
Very nicely presented. Thank you!
Thanks for making this video - I love ginger in all forms and wondered about pickling it myself. I can't get the young shoots, just old tough fibrous ones. By the way, I think I'm in love with you. My boyfriend knows there's nothing he can do about it! I hope your hand is ok :(
Tried it and it's amazing! But the sugar was too much for me would rather add less
Can you use the liquid to do more pickled ginger?
This is awesome. I am going to try this. Thank you so much!
Put your listening ears on folks. He said it will keep 2-3 months in fridge. For more authentic taste HE uses rice vinegar. (Go try ACV or whatever tickles your taste buds. I like to tweak my recipes) adjust the sugar to your preference. Use those dark leaves to give it color or just leave it ginger plain. I dont know where to get em. Im leaving it plain or trying the beets or red cabbage others have tried. Enjoy!
Very good.Very simple .I loved it do me a favor.When you do your video put the source sources where we can buy products to make it.
I positively love the background music used from 0:04 till 0:48 . I just keep humming it all day. Does anybody know what it's called?
Thanks for making a video about making gari.
I love the stuff.
Do you have any idea what nutrients are in ginger, and what nutrients are in the skin?
Usually seems like the skin has the most vitamins and nutrients in it.
So, what would happen if you made the gari and did not take the skin off?
Have you ever tried it?
Can you think of a reason not to try it?
Thanks again.
Oh, and could you use dried shiso leave powder instead of the whole leaves?
Thank you for doing this video
No problem 😊 I'm glad you liked it @Lil Joe
can I use apple cider vinegar i stead cz where I live we dont have rice vinegar
صفيه
Traders joe has an inexpensive and decent quality.
You could use pink salt for a pink color too
amazing instructional video, thanks!
Perfect video, thanks!
Please correct me if I'm wrong.
Won't the fridge be too cold and dry to let the ginger ferment?
Thank you!
"Don't touch the ginger with your bare hands to avoid bacteria contamination" - proceeds to add cabbage with his bare hands🤣
JK, awesome video!
Nice one as always mate
Thanks! will you try pickling your own ginger?
Own...
I really like the idea of adding red shiso leaves as a natural food dye; if you have time could you make a video about how to make Beni shōga (紅生姜), thanks! Also, do you know anywhere I can order shiso leaves online as I can't find them in any Japanese shops near me. (I'm in the UK)
The red shiso leaves I get come from Holland, but I get them at a local distributor here in Spain. Maybe ask a high-end sushi restaurant if they buy shiso leaves and where they get them from, otherwise, you can get the seeds online (amazon or ebay) but of course that will take ages to grow the actual plant...
How To Make Sushi Ok, thank you for this advice
You can order the Shiso seeds from Amazon. (They have both red & green types) I grow the sprouts with the seeds on a new (unused) wet sponge placed on a saucer. Just wet the sponge & sprinkle the seeds. Add a little more water to the saucer as needed. (If your sponge is a foam type, you'll need to poke holes in it with a skewer or sharp paring knife. Then use tweezers to place a seed in each of the holes, before wetting the sponge. It's an easy way to have Shiso sprouts for both coloring your ginger, as well as to garnish your sushi & add to your sushi rolls. Hope that helps Good Luck!
@@georgetterampone9683 Thanks, I'll try growing them from seed :)
this is 100% accurate.
Thanks!
Verifiably works, just did it.
awesome, thank you for the feedback, always nice to hear people successfully replicate my recipes :)
thank you for the recipe
Hello. Is it possible to use white vinegar instead of Rice wine. Esp. in the first step when you are boiling it with water. Also, where do you find Shiso leaves. Thanks
Just made this, hope it turns out good!
Good luck and thanks for watching my video Nemrac, please share this video so I can get a lot of subscribers.
what size jar did you use?
hi, need to ask these:
- if you use beetroot, then how many slices of beetroot do you put in the jar?
- you pickled the beetroot with the ginger too...?