How to Make Red Pickled 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

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 love Japanese pickled ginger! Such a great palate cleanser especially when eating greasy food. Decided to make some at home and used dark brown sugar instead of the usual white sugar.

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

Pickled red cabbage made with a sweetened spiced vinegar great with stews instead of pickled beetroot.

I do like pickled onions by themselves, but I made these specifically to go on top of my Texas hot links.

This is the daikon radish that my mother-in-law made for the New Year's feat. It's so good that whenever I made it, it gets eaten right up!The recipe that my mother-in-law taught is 2 kg daikon, 100 ml vinegar, 80 g salt, 2 tablespoons sake, and 300 to 400 g sugar.I adjusted it to an easy-to-consume amount using 1/2 a daikon.At first, I wondered if it was right to cover the daikon in sugar and salt. The water from the daikon will be drawn out, so use a container that will give the daikon some room.If you reuse the vinegar, it will be too thin, so I recommend draining half of the water. I recommend using it as marinade, and adding in half of the amount of ingredients for a second pickling. Recipe by Popotankobu

I love pickles almost as much as hotdogs.

Finally jumped on the bandwagon. So easy. You will be tempted to put them on EVERYthing!

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

If you like picked onions, you will love this quick and simple recipe. Use the recipe as is or you can experiment by substituting red wine, rice wine or apple cider vinegar and add your favorite herbs and spices.#nikicuisine #summer

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

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.

This refreshing side dish is crisp and tangy, with a spicy kick. It’s perfect as an appetizer or paired with a main course. Enjoy!

可當作小吃或沙拉配料。#蔬果上菜

My grandma used to make this when my mom was little and when she had a sore throat.There are no hints.Even daikon radish by itself works for relieving a sore throat. Recipe by Hinanachoko

Learned this culinary school and have used this recipe ever since enjoy

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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

I love these so much that, while I was pregnant, I ate too many and got a tummy ache!The amount of salt to rub into the radishes should be about 3% of the weight of the radishes. Recipe by Keyua

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

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

This is a radish version of "Just Marinate Easy Pickled Daikon Radish".I increased the amount of vinegar slightly, and decreased the amount of sugar.Let them marinate for 1 ~ 2 days before eating. Recipe by Popotankobu

血液サラサラ・・超簡単！健康的なお酢料理！今の時期、紫タマネギが安くででまわっているし、サラダや酢漬けにもGOOD

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.

I found green chili peppers, so I pickled them in vinegar to use in Southeast Asian dishes.Store in the refrigerator. Recipe by Banbi

We get a lot of radishes in our garden. This dish is mild enough for children to eat.They are ready when the pink color has penetrated through the radishes. Recipe by Himeta.

I made these pickles to serve with seasoned rice.This is an instant pickled dish that's easy and done in no time. Recipe by Cooking S Papa