Ginger is so easy to grow at home, you almost have to try harder to kill it, than keep it growing. So, having young ginger around should be no problem. Thanks for the video!
@@NoRecipes When you go to the grocery store, always check the ginger. The stores that people don't buy ginger are actually the best to visit. The ginger will start growing on the shelf. Check for ginger that has shoots growing out of it. Sometimes they are like little green nubs, but you will also find some that have green sprouting from them. If you can't find any with green sprouts, just get one that looks healthy and fresh and leave it on your counter. Put water on it once and a while. It will sprout. When you plant it, leave the very tip of the sprout sticking out of the soil. Do not water this all the time. Less water, not more. That's it. You can grow it by a window, or outside. I can't wait for my knew gingers to get big enough (my last batch was destroyed in a storm) to make your pickled ginger recipe. Just a couple weeks......
@@VidarrKerr Wow thank you so much for the detailed process, I hadn't even considered growing from store-bought ginger. Trying this out next time I have some old ginger.
You're welcome! The hardest part is finding young ginger. Otherwise it's not too difficult, and I usually do a huge batch at once because it will last for months. Hope you enjoy it!
I love ginger, so this is a perfect recipe for me to try! I always finish the sushi ginger they give us at restaurants, but I never thought of using it as a condiment on other dishes. Can't wait to try it out! Thank you!
It's such a great condiment because it's somewhere between pickle and chutney. Hope you enjoy it, and would love to hear what new uses you come up with!
I'm honestly very happy i found your channel, the way you explain stuff allows me to incorporate the skills outside of said recipe and actually understand what is happening instead of guessing. Thank you 🙏🏻
Welcome to the channel Maurice! That's precisely why I take the time to explain the "why" behind the techniques I teach. Most modern recipes are like an Ikea instruction manual for assembling a specific desk, my recipes are frameworks that give you the background and context to build a library of skills you can use to build any desk.
Finally My greatest puzzles has been solved Once i tasted gari in a anime event and I fell in love with it now i know how it's made but it seems that I have grow ginger myself to get young ginger but that's good since i was planning on doing so 👍
@@hm6806 Ahh I see, I'm not sure where you are in KSA, but if you're near Riyadh, check out the markets in Batha, I've had pretty good luck finding Asian produce there in the past.
Fantastic thank you now I don't need to buy those watery Tubes anymore to get my Ginger hit lol 😆 I usually mix mine with Chilli and fish or Prawns thanks again
I tried to make gari before but I didn’t know I have to use a young ginger. I like the natural color pink come from the garlic tips. Thank you for your tips.
Thanks! When I find young ginger in the store, I tend to buy it in bulk so I can stock up on gari. It should last for months in the fridge. I hope you enjoy it!
Hi! Konbu is kelp. It's also spelled Kombu in many places. If you look on the No Recipes website, the recipe says that it's optional, and it's there to provide glutamic acid, or umami. You could use umami salt, or just leave it out. The best Konbu comes from Hokkaido in Japan, and you can usually find it for sale online if you don't have a Japanese grocery store near you. Interesting fact: kombu is also harvested in Canada! It will have the same effect of providing umami, even if it's not from Japan. Hope this helps!☺
I love Gari! Of course I had first tasted gari on a yakisoba though. Since then I fell in love with gari I love it's taste! And would you believe I tried making it myself using only the ingredients available in my area..I am eating gari while I'm snacking on my favorite chips too. I feel that it washes my pallet of all that salt and spices on the chips 😊 Thanks for sharing. I will definitely try your gari recipe. Stay smiling and joyful!
You're welcome! Great idea pairing gari with chips. I love the taste of salt & vinegar chips and can imagine the taste of the ginger would go well with them as well.
If you cannot get enough of the young pink ginger tips to get the color you want, you can drop a frozen cherry into the mixture just before you put it in the fridge. Remove it after a day, though. I’ve never had to adjust the sugar level as a result of a single cherry, but if you are concerned, maybe hold back a little sugar and experiment until you get the taste you prefer. Tasting gari and very simple tuna nigiri in my college years completely changed my idea of how delicious food could be, and they are still some of my favorite foods.
This channel is good, hoping you a bright future. Can I do a request? Can you please do a recipe on fukujinzuke, a simple one preferably because my country don't sell that much Japanese ingredients. Arigato gozaimasu~
Thanks Mokap! Fukushinzuke is something that I've been planning, but it contains a few ingredients that are hard to find, even here in Japan. Natamame is a kind of bean, which I haven't seen in stores around the Tokyo area, and red shiso is only available in early summer. Without these ingredients it wouldn't be fukushinzuke.
Thank you for the recipe. I made ginger yesterday following someone else, but today I discovered your video and will do another batch following you. The only problem is in the USA where I live I don’t see young ginger in the stores, they all look mature:(((
You're welcome. When I lived in the US I usually got young ginger as asian grocery stores like Chinese or Thai when it's in season. It won't work very well with cured ginger (the type with the papery beige skin) because it's much more fibrous, spicier, and has a lower moisture content.
Hello Mark. I made this yesterday. It turned out so yummy. Thanks for sharing the easy recipe and delicious recipe. A few of my friends are, unfortunately, cannot consume sugar due to diabetes. However, they love ginger. Do you by chance have a recipe for pickling without sugar? I’m now subscribed to your channel. 👍❤️
Hi Lan, I’m happy to hear you enjoyed it! As for making this sugar-free, one option is to use a sugar substitute. Most sweeteners aren’t a 1:1 replacement so you’ll need to check the package for the amount to add. Another option is to make a different pickle that does not include sugar, such as Benishoga. This is made by pickling peeled whole young ginger with umezu (ume vinegar), salt and red shiso leaves. As for making gari without any sweetener, I would not recommend it as it won’t have the right balance of tastes to be gari.
Does it HAVE to be young ginger? It's impossible to find here and the one I grow in my garden is only enough for dishes that call for small amounts. It also doesn't produce big rhizome, for some reason.
I think you could get the flavor from mature ginger, but it will be much more stringy and spicy, and it won't have the crisp texture of gari made with young ginger.
Mature ginger tends to be more stringy, but it will work as long as it hasn't been cured. You can tell the ginger has been cured if it has a light beige papery skin (fresh ginger is brown or yellow and the skin is wet). Once it's been cured it would be too tough and spicy to make good gari.
Hi Veronica. The short answer is yes, but you'll need to make some adjustments. You can check the post on my website (link in description) for more details.
Hi Evelyn, I take the time to write a detailed explanation of each ingredient in my recipes on my website (the link is always in the description) to answer questions such as this. Please take the time to read it. If you still have, questions I'm always happy to respond to topics that weren't covered. As for where you can get it, I don't know where you live so I can't give you any specific advice, but I'd recommend checking Japanese grocery stores or large e-commerce sites like Amazon.
@@LewdGeek Good luck! I've seen it sold at Chinese grocery stores in NYC in the past. It is a seasonal product though and in Japan the season is late summer/early fall.
Ginger -- this includes gari -- stimulates the liver, so it is good for digestion. Eat gari before or with a meal. Ginger also acts as a prophylactic against diarrhea.
It's a thick, dried seaweed, also called kelp. en.wikipedia.org/wiki/Kombu You can find it in Asian grocery stores or online. It's fine to leave it out, too. You could add umami salt, msg, or just regular salt to compensate.
😆 This particular mandolin has landed me in the hospital before, but it's usually when I'm not paying attention (one time someone was asking me to look at something on TV, and I wasn't watching my hands). The key is to pay attention and to not use more force than you can control.
sorry - but it is wrong: gari doesn't become pink because of the pink ginger tips, but because of an enzymatic reaction from the young ginger with the acidity of the vinegar. Same ways, garlic turns sometimes green, when you are pickling it.
Yes, ginger does turn pink due to pH. This is due to a bathochromic shift of the anthocyanins it contains. While this shift does happen in every part of the ginger it's most effective in the areas with the highest concentration of anthocyanins. In this case the pink tips have a higher concentration of anthocyanins and so by including them you will get a more saturated pink color than if you were to pickle them without the tips.
Want more sushi recipes? Check this playlist: ua-cam.com/play/PLP3Ew88wjvg8Gzmcqtigrvjjf8haTJubK.html
Ginger is so easy to grow at home, you almost have to try harder to kill it, than keep it growing. So, having young ginger around should be no problem. Thanks for the video!
You're welcome! I've never tried growing it, but now you have my curiosity piqued.
@@NoRecipes When you go to the grocery store, always check the ginger. The stores that people don't buy ginger are actually the best to visit. The ginger will start growing on the shelf. Check for ginger that has shoots growing out of it. Sometimes they are like little green nubs, but you will also find some that have green sprouting from them.
If you can't find any with green sprouts, just get one that looks healthy and fresh and leave it on your counter. Put water on it once and a while. It will sprout.
When you plant it, leave the very tip of the sprout sticking out of the soil. Do not water this all the time. Less water, not more. That's it. You can grow it by a window, or outside.
I can't wait for my knew gingers to get big enough (my last batch was destroyed in a storm) to make your pickled ginger recipe. Just a couple weeks......
@@VidarrKerr Wow thank you so much for the detailed process, I hadn't even considered growing from store-bought ginger. Trying this out next time I have some old ginger.
This is pretty interesting. I've never thought about making it myself. It looks so easy too. I'm going to have to give it a try sometime. Thanks!
You're welcome! The hardest part is finding young ginger. Otherwise it's not too difficult, and I usually do a huge batch at once because it will last for months. Hope you enjoy it!
I've been craving pickled ginger! Gonna run to the supermarket and grab the supplies to try today!
I hope you enjoyed it!
All your videos are simply THE BEST! Thank you for sharing all this fun, helpful advice with us!
😄 Thank you for the kind words lila! I'm happy to hear you find my videos fun and helpful. I hope you're having a great week!
Love how refreshing your recipes are including how energetic and just a pleasure to watch.
Thanks Leslie😀Enjoy the rest of your weekend!
Thank you for all the great tips, tasty : )
You're welcome!
Ahhh! I need to make this. I want to preserve and pickle and bottle this summer. Very excited!
Hi Liza-Marié, it's always nice to have a fridge stocked with the bounties of summer! Good luck, and I hope you enjoy this😄
Just stumbled down here such an amazing underrated channel I just subs to you thanks for the easy recipe😁
Thanks Jeniah, and welcome to the channel!
I love ginger, so this is a perfect recipe for me to try! I always finish the sushi ginger they give us at restaurants, but I never thought of using it as a condiment on other dishes. Can't wait to try it out! Thank you!
It's such a great condiment because it's somewhere between pickle and chutney. Hope you enjoy it, and would love to hear what new uses you come up with!
I'm honestly very happy i found your channel, the way you explain stuff allows me to incorporate the skills outside of said recipe and actually understand what is happening instead of guessing. Thank you 🙏🏻
Welcome to the channel Maurice! That's precisely why I take the time to explain the "why" behind the techniques I teach. Most modern recipes are like an Ikea instruction manual for assembling a specific desk, my recipes are frameworks that give you the background and context to build a library of skills you can use to build any desk.
I want to try Gari now!!!!! I generally get a jar at Whole Foods but will try your method. Thank you Marc!
I hope you enjoy it! The jarred kind is usually heat pasteurized which changes the texture of the ginger (makes it soggy).
The best recipe !
Thanks a lot !
You're welcome Igor!
Finally
My greatest puzzles has been solved
Once i tasted gari in a anime event and I fell in love with it now i know how it's made but it seems that I have grow ginger myself to get young ginger but that's good since i was planning on doing so 👍
😄I'm glad I could help! If you have asian super markets near you you may want to check them for young ginger. Otherwise, good luck with growing it!
@@NoRecipes these fancy stuff aren't available in saudi arabia
@@hm6806 Ahh I see, I'm not sure where you are in KSA, but if you're near Riyadh, check out the markets in Batha, I've had pretty good luck finding Asian produce there in the past.
@@NoRecipes yeah let me drive 370 km to get some young ginger 💀
@@hm6806 😆 big country
Learned much as always. Thank you Chef for sharing you knowlegde 💕
You're welcome, I'm glad I could help!
@@NoRecipes Yes! Thaaaank you Chef!
I ate it once and loved it !
Hope you have a chance to try it at home someday!
Fantastic thank you now I don't need to buy those watery Tubes anymore to get my Ginger hit lol 😆 I usually mix mine with Chilli and fish or Prawns thanks again
You're welcome. Great idea! Do you have the prawns like a salad?
I tried to make gari before but I didn’t know I have to use a young ginger. I like the natural color pink come from the garlic tips. Thank you for your tips.
You're welcome! I think you might have made a typo, but just in case, the color is from ginger tips, not garlic tips.
Great recipe! We eat a ton of sushi ginger so I think it's about time I start making my own. Now to find a source for young ginger! Thanks. =)
Thanks! When I find young ginger in the store, I tend to buy it in bulk so I can stock up on gari. It should last for months in the fridge. I hope you enjoy it!
So glad I found you!
Welcome to the channel!
I looooove sushi ginger!! Every time i go to Japanese restaurant, always orderd an extra gari 😍 nice video!😃
OMG‼️手作り〜。 Amazing 👍
I wanna try！ Thank you for sharing‼️ Have a nice day✨✨
You're welcome, I hope you enjoy it!😄
WOWW,,TNX FOR SHARING!!
You're welcome!
Hello! Great video! Thanks! What is Konbu? Is it necessary or can it be substituted? I live in Canada north, cant seem to find it in stores.
Hi! Konbu is kelp. It's also spelled Kombu in many places. If you look on the No Recipes website, the recipe says that it's optional, and it's there to provide glutamic acid, or umami. You could use umami salt, or just leave it out. The best Konbu comes from Hokkaido in Japan, and you can usually find it for sale online if you don't have a Japanese grocery store near you. Interesting fact: kombu is also harvested in Canada! It will have the same effect of providing umami, even if it's not from Japan. Hope this helps!☺
@@kathcaresThank you so much for your reply!
Looks great! 😊
Thanks!
Never tried pickled ginger! Looks delicious😍😍
Thanks! The sweet/sour/spicy taste makes a nice condiment for many dishes.
I never thought about putting Gari on a hot dog. I may have to take some to Costco and put it on my favorite hot dog now!
Good call, I love their hotdogs!
Thank you! You are Delightful! #SouthAfricaLove to you!
Thanks for the kind words ❤️
I Love Gari❤❤❤
Me too 🫚💛
I love Gari! Of course I had first tasted gari on a yakisoba though. Since then I fell in love with gari I love it's taste! And would you believe I tried making it myself using only the ingredients available in my area..I am eating gari while I'm snacking on my favorite chips too. I feel that it washes my pallet of all that salt and spices on the chips 😊 Thanks for sharing. I will definitely try your gari recipe.
Stay smiling and joyful!
You're welcome! Great idea pairing gari with chips. I love the taste of salt & vinegar chips and can imagine the taste of the ginger would go well with them as well.
If you cannot get enough of the young pink ginger tips to get the color you want, you can drop a frozen cherry into the mixture just before you put it in the fridge. Remove it after a day, though. I’ve never had to adjust the sugar level as a result of a single cherry, but if you are concerned, maybe hold back a little sugar and experiment until you get the taste you prefer.
Tasting gari and very simple tuna nigiri in my college years completely changed my idea of how delicious food could be, and they are still some of my favorite foods.
Great idea! I suppose other red foods like beats might work as well.
This channel is good, hoping you a bright future. Can I do a request? Can you please do a recipe on fukujinzuke, a simple one preferably because my country don't sell that much Japanese ingredients. Arigato gozaimasu~
Thanks Mokap! Fukushinzuke is something that I've been planning, but it contains a few ingredients that are hard to find, even here in Japan. Natamame is a kind of bean, which I haven't seen in stores around the Tokyo area, and red shiso is only available in early summer. Without these ingredients it wouldn't be fukushinzuke.
Thank you for the recipe. I made ginger yesterday following someone else, but today I discovered your video and will do another batch following you. The only problem is in the USA where I live I don’t see young ginger in the stores, they all look mature:(((
You're welcome. When I lived in the US I usually got young ginger as asian grocery stores like Chinese or Thai when it's in season. It won't work very well with cured ginger (the type with the papery beige skin) because it's much more fibrous, spicier, and has a lower moisture content.
@@NoRecipes definitely, I will check the Asian store this time for ginger. Thank you so much for responding and tips. 🙏❤️
@@Nika30113 That's what I'm here for! Good luck on your hunt and lemme know if you have any more questions.
Hello Mark. I made this yesterday. It turned out so yummy. Thanks for sharing the easy recipe and delicious recipe. A few of my friends are, unfortunately, cannot consume sugar due to diabetes. However, they love ginger. Do you by chance have a recipe for pickling without sugar? I’m now subscribed to your channel. 👍❤️
Hi Lan, I’m happy to hear you enjoyed it! As for making this sugar-free, one option is to use a sugar substitute. Most sweeteners aren’t a 1:1 replacement so you’ll need to check the package for the amount to add. Another option is to make a different pickle that does not include sugar, such as Benishoga. This is made by pickling peeled whole young ginger with umezu (ume vinegar), salt and red shiso leaves. As for making gari without any sweetener, I would not recommend it as it won’t have the right balance of tastes to be gari.
Does it HAVE to be young ginger? It's impossible to find here and the one I grow in my garden is only enough for dishes that call for small amounts. It also doesn't produce big rhizome, for some reason.
I think you could get the flavor from mature ginger, but it will be much more stringy and spicy, and it won't have the crisp texture of gari made with young ginger.
Can i make it without kombu?🙏
Yes, this will work without the konbu, but it will not have the taste of umami.
Thanks!
Thanks Nick! Hope you're having a great weekend!
thank you! would grown ginger still work? (i don't think they sell this type of ginger in my country)
Mature ginger tends to be more stringy, but it will work as long as it hasn't been cured. You can tell the ginger has been cured if it has a light beige papery skin (fresh ginger is brown or yellow and the skin is wet). Once it's been cured it would be too tough and spicy to make good gari.
Is it possible to use older ginger? I never saw this young ones.
Hi Veronica. The short answer is yes, but you'll need to make some adjustments. You can check the post on my website (link in description) for more details.
@@NoRecipes Thank you so much, will do that :)
Ahhhh the mystery is solved 🙏🏻🙏🏻
Glad I could help you learn something new Carmen!
Fuck yeah, I will have to try that
Hmm, I don't think you can get young ginger in May. Mature ginger will have to do.
In Japan the season for young ginger starts in May and runs through summer. I'm not sure what the season will be in your part of the world.
what is kombu and where can i get it is there a substitute?
Hi Evelyn, I take the time to write a detailed explanation of each ingredient in my recipes on my website (the link is always in the description) to answer questions such as this. Please take the time to read it. If you still have, questions I'm always happy to respond to topics that weren't covered. As for where you can get it, I don't know where you live so I can't give you any specific advice, but I'd recommend checking Japanese grocery stores or large e-commerce sites like Amazon.
@@NoRecipes can u send your website or link for your recipes please!
@@monicaleung3306 Hi Monica, the link is in the video description. norecipes.com/sushi-ginger-gari/
Can I make it without konbu?
Hi Monica the konbu provides a natural source of umami to the brine, you can make it without it or substitute in a pinch of MSG.
Marc can I use normal Ginger? I've never saw Young Ginger in Canada 🇨🇦 😳
Short answer:yes, but you need to make some changes. Check the written post (link in description) for more details.
@@NoRecipes as always thank you Marc 😊
@@NoRecipes hope there was some in Montreal. You know what I'll go to the Asian Grocery store, MAYBE there is some 🤞
@@LewdGeek Good luck! I've seen it sold at Chinese grocery stores in NYC in the past. It is a seasonal product though and in Japan the season is late summer/early fall.
Ginger -- this includes gari -- stimulates the liver, so it is good for digestion. Eat gari before or with a meal. Ginger also acts as a prophylactic against diarrhea.
Can you make it without sugar?
Hi Kevin, you could, but it’s not going to taste like Gari.
@@NoRecipes I see, thanks for the reply!
i'm sorry, what is kombu?
It's a thick, dried seaweed, also called kelp. en.wikipedia.org/wiki/Kombu You can find it in Asian grocery stores or online. It's fine to leave it out, too. You could add umami salt, msg, or just regular salt to compensate.
Couldn't have said it better myself😀
OMG MARC YOU MADE ME CRINGED WHEN USING THE MANDOLINE, I WAS SO SCARED FOR YOUR HAND 😭😱
😆 This particular mandolin has landed me in the hospital before, but it's usually when I'm not paying attention (one time someone was asking me to look at something on TV, and I wasn't watching my hands). The key is to pay attention and to not use more force than you can control.
@@NoRecipes just to reading this and thinking about it make me want to puke cuz of the blood I imagine 😂🤣
I found it’s more expensive to make it than buying it😂
😆That's sometimes the case with mass produced food products, but hopefully the home made version made up for the extra cost in taste.
What is konbu?
You can read more about specific ingredients on the full recipe and post on my website(link in description).
sorry - but it is wrong: gari doesn't become pink because of the pink ginger tips, but because of an enzymatic reaction from the young ginger with the acidity of the vinegar. Same ways, garlic turns sometimes green, when you are pickling it.
Yes, ginger does turn pink due to pH. This is due to a bathochromic shift of the anthocyanins it contains. While this shift does happen in every part of the ginger it's most effective in the areas with the highest concentration of anthocyanins. In this case the pink tips have a higher concentration of anthocyanins and so by including them you will get a more saturated pink color than if you were to pickle them without the tips.
no luck buying young ginger.... all are dark brown
Hi Tito, young ginger is only available during certain seasons, and depending on where you live you may have to look for it at Asian grocery stores.