recipe reviews for:

Homemade Pickled Ginger (Gari)

“Pickled ginger is called gari or amazu shoga in Japanese. It's served with sushi or sashimi and eaten between different kinds of sushi. It helps to clean your taste buds and enhance the flavors. It's also great with Century Eggs - a Chinese delicacy. You can find prepared pickled ginger in pink or white at most Asian markets but I preferred to make my own and share with family and friends.”

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Reviewed: Oct. 24, 2011

Hello! I'm a beginner at far east cooking. And with helping from you now it's grown easier. Thanks . Vincent H.

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2 users found this review helpful

Reviewer:

vincent hamilton

Reviewed: Sep. 13, 2011

The pink color has nothing to do with the quality of your rice vinegar. Only very young ginger will turn pink during the pickling process. The ginger root you buy at your supermarket is not young ginger. I doubt if any companies are using coloring to create the pink color, unless it is really cheap ginger. Any Japanese-made pickled gingr will be young ginger. If it really bugs you that it's not pink, try to find young ginger - you will probably have to go to an Asian market or a large public market in a major metropolitan area with a large Asian population. I like mine just fine white. This is a great recipe, just the way I make mine. You will love the taste, don't worry that it's not pink!

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20 users found this review helpful

Reviewer:

chefcurtis

Reviewed: Aug. 14, 2011

I've made this several times. The recipe is easy and quick to prepare!

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3 users found this review helpful

Reviewer:

Lisa A.

Reviewed: Mar. 20, 2011

Super!

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8 users found this review helpful

Reviewer:

Dranoel

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Nov. 18, 2010

Easy with great results!

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6 users found this review helpful

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Okiemist

Cooking Level: Intermediate

Living In: Norman, Oklahoma, USA

Reviewed: Aug. 8, 2010

The recipe does not say whether to wash off the salt. I did not, and the ginger turned out too salty.

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89 users found this review helpful

Reviewer:

A Murphy

Reviewed: Aug. 7, 2010

I used my mandolin slicer for my ginger and still it didn't turn out as thin as I like. (I like mine paper thin) I'm still trying to figure out how to get it thin enough... The flavor was really good and you can just keep adding more ginger to the pickling as you go along.

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16 users found this review helpful

Reviewer:

My4boys

Cooking Level: Intermediate

Living In: Augusta, Georgia, USA

Reviewed: Jun. 20, 2010

Almost perfect. This tastes much better than the store brand and comes very close to some of the restaurant quality gari.

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9 users found this review helpful

Reviewer:

Michael S.

Reviewed: May 24, 2010

Fantastic! Only stored it for 2 days in the fridge and it was great. Sliced it thin on my mandoline before. It didn't turn pink, but my rice vinegar might have been "okay" quality. I aslo used splenda instead of sugar.I may have sliced it too thin, but for the salad Ginger Cabbage Salad recipe I used it in I think it was fine.

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8 users found this review helpful

Reviewer:

brendenj

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Cooking Level: Intermediate

Home Town: Woodbury, Minnesota, USA

Reviewed: Oct. 30, 2008

Good recipe. I used apple cider vinegar with a dash of balsamic as I had ran out of rice vinegar (We live 150ks from nearest supply) did not have the natural pink color still tasted good and cleaned the pallet. Next time I might add a little finely sliced chilli.

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18 users found this review helpful