How to make Japanese pink pickled ginger. This pickled ginger is served with sushi and is meant to clean your palate between rolls so that you can identify the flavor of the different fish. I personally love it. It is very easy to make and lasts in your refrigerator for about one month.

The ginger will turn pink depending on the quality of the rice vinegar that you are using. Sometimes, people will add food coloring to the ginger to make it darker in color.

Pickled ginger has some health benefits as well. It is great for nausea, helps with indigestion, curves your appetite and is good for lowering sugar in your blood. Enjoy guys!


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How to Make Pink Sushi Japanese Pickled Ginger (Gari)

2 large young ginger roots
1 1/2 teaspoon salt
1 cup rice vinegar
1/3 cup sugar

Wash the ginger and peel. A spoon does the trick wonderfully.

Slice the ginger into thin pieces. If you have a mandolin, use it. You want to end up with about 2 cups of ginger slices.

Place the sliced ginger into a bowl and add the salt. Rub the salt into the ginger with your hands and let it sit for about 30 minutes on the counter. Transfer it to a clean container that has a lid.

Place the sugar and vinegar in a pot. Stir until the sugar dissolves and bring it to a boil.

Pour the hot vinegar over the ginger. Allow cooling down, cover it and refrigerate it. Let it pickle for a week before you start eating it.

This will last you in the refrigerator for one month. Enjoy!

Music courtesy of YouTube - Sunset Dream by Cheel

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