Dark Pickled Old Ginger

Since it's the season for fresh ginger, so I made a small jar of pickled ginger this year.You can also use store-bought plum vinegar. If you make your own umeboshi, you can also use the leftover plum vinegar to make shibazuke (Kyoto-style pickles). Since fresh ginger often has dirt on the joints connecting the roots, be sure to carefully wash them. Recipe by Suika

I love red pickled ginger, but I worry about the food coloring and additives in the store-bought type. It's also a shame to toss out the plum vinegar from making umeboshi. Simplifying the salting and drying process, I was able to produce a delicious red pickled ginger.There's nothing much to it. All of the amounts are approximate.Just a light sprinkle of salt and enough plum vinegar to cover the ginger.As a rule of thumb, the amount of salt should be 4% the amount of ginger, so you can approximate with the proportion of 100 g ginger to 4 g salt. Recipe by Nanako

I love pickles almost as much as hotdogs.

I like natto and eat it often, so I felt like eating it in a new way. I made this since I had some red pickled ginger in my fridge.And then I became addicted to it.I used the kind of red pickled ginger that already comes shredded.Adjust the amount of red pickled ginger to taste. Recipe by bobitin

My friend always made nice coloured sweet and sour pickled ginger, so I asked her for the recipe.Cut the ginger into very thin slices. Marinate it in the vinegar and sugar mixture while it's still hot after pouring boiling water over. Recipe by Shunati

I have been making "gari" sushi ginger since I saw a recipe in a book I borrowed from the library some time ago. After making it many times, I've added my own tricks to make improve the results, to create my own gari recipe.The points that I think are important are:● Bring the sweet vinegar sauce to a boil to take the edge of the sharpness of the vinegar● Boil the ginger to eliminate the slightly grassy flavor it has (If you just boil it for 2-3 minutes, it'll retain the crispy texture).● Use good quality vinegar.This gari recipe is quite sweet. Adjust the amount of sugar to taste. Recipe by Raby

I thought of this when I saw sugar being candied on a pan.There is a restaurant that serves delicious ginger pork near my grandmother's house.Their meat is thick and full-flavored.So I use thick meat when I cook it with ginger.Oil is definitely necessary under sugar. Just a bit is fine. Take care not to overcook after adding the soy sauce. Once both sides are cooked, don't flip over too many times. Recipe by Mihomiho mama recipes

Love pickled food!!!!

Ginger Pork is a one of the most popular Japanese home cooking. I omit sugar and mirin. I used onion instead to add natural sweetness. Adjust how much ginger you use. My 3 years old daughter is really sensitive to ginger😆

If you see beautiful fresh young ginger root at your farmers market or produce section, here in California around September, one with pink tips, buy it to make the delicious sweet pickled thin ginger slices that are served with sushi as a side dish. You can also use the knobs of mature ginger root. Do not use the woody ginger parts of mature ginger. This sweet and spicy pickled shaved ginger is called gari.

This is a delicious pickled salad. It is very spicy can be served with Sushi, Fish, Chicken, Meat or vegeterian dishes. Very refreshing and healthy. Serve it with Naan Bread, Chapati, Roti wraps or Paratha wraps.

I compared the taste of boiled and unboiled gari made with spring ginger - both had their own unique flavors and were delicious.Adjust the amount of sugar to your liking.The ginger absorbs the flavors faster if it is sliced it as thinly as possible.This gari turned a brighter pink than the boiled version. Recipe by Hokkori-no

My mom's pickled ginger was a bit tough and sour, so I make it with the pickling liquid that I learned how to make after I got married. I enjoy making this each year.If you have leftover pickling liquid, try this:.This pickled ginger shouldn't really be kept a long time (it has moisture); this is something to be made fresh every season. It'll keep longer if you use a clean spoon for every use. Since the ginger is tender, this can be eaten right away.Since the pickling liquid is heated, it takes on the pink color right away. Recipe by Gachamaru

An easy and quick daikon pickle to accompany our beef seaweed soup luncheon. Also tastes great with fried chicken! Only 3 ingredients!

Wanted to make the same unique salad dressing that I enjoy at my favorite Japanese Teppan resturants.-J.M. Ortiz

When you see how quick and easy it is to make and how fresh and clean it tastes, you may never go back to the storebought stuff!Select ginger that's dense for its size with smooth peel. That means it's still nice and fresh with high water content (and therefore not so fibrous).

After doing three skittles vodka back in college, I wanted something more grown up. Ginger vodka goes great with ginger ale or lemon-lime soda of your choosing.

I wanted to make pickles with homegrown radishes.Boil and disinfect the jar before use.Adjust the amount of sugar and vinegar as you like. For 10 to 12 pieces. Recipe by Chibisukesacchin

I combined my two standard recipes, refreshing ginger pork with vinegar and ginger pork with grated daikon radish.If you are using a Teflon-coated pan, you may not need to use oil when cooking the vegetables. Stir the sauce once more before adding it to the pan. For about 3 servings. Recipe by Chobikoro

As this is the season for fresh ginger, I made this to stay warm.When drying, please dry in a well-ventilated area away from direct sunlight, or dry with an electric fan.The sugar will become very sticky, so for cleaning your pot, boil some water while using a spatula to scrap it away. That's easiest. Recipe by Sorara82

Everyone in our family loves this ginger pork.Dusting the pork with flour helps the sauce coat the meat really well, and makes this dish delicious. Recipe by Juri- mama

I had this as a side dish for a steak tartare and loved it. The cook told me the recipe and it is too simple to be true.Please note that the cucumber should pickled at least 4 hours.

Please use your favorites vegetables and enjoy sweet pickled vegetables. I made capellini with left over pickles and it was so good.

In the 1700's England had an explosion of documented, recorded, pickled preserving recipes. Pickled onions as far as I could find was a recipe which comes from, Sarah Harrison’s 1739 cookbook The House-Keeper’s Pocket-Book. The Jamaican pepper mentions was Jamaican allspice. I just chose the English pub pickled onions, because I love malt vinegar. The onions they use are not available and the pearl onions are a bit bigger then the small boiling onions. Plus the pearl onions are very expensive. So I am going to adapt this recipe with a common onion that's cheap here. They are bigger, but by the time I purchase enough pearl onions it would be well over $30.00 so Vidalia it will be.

GINGER IS GOOD FOR AFTER CHILD BIRTHGINGER AND CHICKEN THE BEST COMBO

When you have too many carrots and get sick of carrot cake

See the following for lightly pickled cucumbers:. This is the celery version. I love celery!I recommend removing the fibers to make the celery less stringy. Don't pickle for too long, or else the flavor will become too strong. For variation, add vinegar. Recipe by Mawaru7

This easy, fuss-free Pakistani Pickled Chicken (Achari Chicken) recipe requires one pot and takes less than 50 minutes to make.Achari Chicken is a chicken curry made with ingredients used to make achaar, `Achar” means pickle and the most popular achar is mango--my favourite!So while the chicken itself isn’t pickled, it’s livened up with a zesty, tangy, ‘pickled’ flavour, obtained by the use of pickling spices.Unlike most recipes for achar gosht (meat) that calls for a heavy dose of tomatoes and yogurt, this recipe is tomato-yogurt free!Instead of roasting and grinding the spices you can use premix achar gosht masala.The name of the dish gives the flavours away. It's spicy, zesty and smells as fragrant as the achar pickle we all love to add to our less spicy food and especially with daal.For video recipe:https://youtu.be/nXApZ3TEmSs

I referred to"Try this with somen noodles King oyster and shimeji mushroom tsukudani" to create this recipe, but the new-harvest ginger's hot spiciness was too strong, so I added lots of sugar to change the flavor.Taste the ginger at Step 6. If it's still too hot and spicy, add more sugar and simmer a while longer. For using a pressure cooker. Recipe by Hokkori-no