Ever wanted to make pickled ginger? This is your time! It’s the perfect condiment for Onigiri, Sushi or Sushi Bowls. It’s vegan and low-fructose. The recipe yields 1 cup of pickled ginger.
As promised in the ginger beer post this is the recipe to use the leftover ginger slices to make some delicious homemade gari (pickled ginger). Eating sushi without some pickled ginger is just not the same because it adds such an essential flavor to it. Sometimes I even snack just the plain pickled ginger pieces. Okay, I’m weird.
Looking at the ingredients labels from store-bought pickled ginger shows that it’s not all natural and good, so making yourself at home is a great alternative and you know exactly what’s in there. Yeay!
As you can see, the ginger isn’t pink like most store-bought versions. Normally only very young ginger roots produce pink gari. They are often artificially colored to get the color that we are used to, you can use some beet juice to color them naturally if you’d like that. I left mine white/yellow because I think it’s pretty in its natural color as well.
If you start from scratch and haven't made the ginger beer:
- Peel the ginger and slice it with a vegetable peeler into super thin pieces.
- In a pot heat 3/4 cup of water, 1/4 cup of brown rice vinegar, 1/4 cup of dextrose and the ginger. Mix.
- Bring it to a boil and let it simmer for about 20 minutes.
- Put everything in a jar, close it, let it cool off and place in the fridge.
If you have the ginger slices left over from the ginger beer recipe:
- Place the ginger slices in a jar.
- In a small pot heat the 1/4 cup of brown rice vinegar and 3/4 cup of water and salt. Cook until the salt dissolves.
- Pour the liquid over the ginger slices, close it, let it cool off and place in the fridge.
*I've used Dextrose in this recipe which is a fructose-free sugar, but you can sub it with your preferred granulated sweetener.
Estimated Nutrition Info
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