Pickled ginger, also known as gari ginger, is a sweet and spicy garnish traditionally served with sushi. It is made by marinating fresh ginger in a solution of vinegar and sugar. Pickled ginger is believed to aid digestion and refresh the palate. Its pink color comes from the pickling process, and it can be bought pre-packaged or made at home.
Pickled ginger is a pickled ginger root that is traditionally served with sushi dishes. Fresh ginger is marinated in a solution of vinegar and sugar to give a sweet and spicy flavour. This variant of ginger is also commonly referred to as gari ginger, its Japanese term, or sushi ginger.
Ginger is a type of root plant that is often used for medicinal and culinary purposes. Ginger root is a popular ingredient in cooking and can be made into a spice or flavoring for a number of dishes and snacks including soups, candies and drinks. It is often used raw or cooked in many Asian cuisines. Pickled ginger is a popular pickle variation that emerged from Japan, where ginger is often incorporated into meals as a flavoring, especially alongside sushi.
A typical Japanese meal of sushi or sashimi comes with two sides, wasabi and ginger. Wasabi is generally used to flavor sushi or sashimi. The pickled ginger garnish, however, is usually eaten after eating the sushi and sashimi, between bites, or at the end of the meal. Eating pickled ginger is said to refresh the palate for a purer, cleaner tasting experience. While pickled ginger is typically served with sushi, it can also be enjoyed on its own, with other dishes, such as salads or rice.
Adding pickled ginger as a side dish in sushi also draws on its purported medicinal properties. Pickled ginger was originally thought to calm the stomach after eating and ensure smooth digestion of fish and rice. Consuming pickled ginger was also believed to counteract the side effects and unwanted diseases that could emerge from eating unhealthy or contaminated fish.
The distinctive pink coloration of pickled ginger is attributed to the pickling process. Naturally fermented ginger can appear in shades of light yellow and pink. Some commercial manufacturers add secondary dyes, typically beet juice or synthetic food color E124, for a brighter, more recognizable shade of pink. Pickled ginger can be bought pre-packaged in stores or can be pickled at home without artificial preservatives and colors.
The traditional saline solution dissolves the sugar in the vinegar, and fresh, young ginger is selected for its milder taste and less stringy texture. The root is cut very thinly and salted to extract the moisture. The sugar and vinegar solution is then boiled and poured hot over the raw ginger slices. The ginger mixture is refrigerated overnight to allow for fermentation. Pickled ginger slices can be stored in the refrigerator for up to a month, during which time the light pink color will continue to develop.
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