Return to pickled ginger (thing)

Eating this [delicacy] is an excellent way to calm a [tummy ache|stomach upset] from eating too much delicious [Japanese cuisine].

Pickled ginger comes in two varieties: [Gari] (ガリ) and [Beni shōga] (紅生姜). Both are examples of [tsukemono] and used as [condiment|condiments].

For [Beni shōga], the [ginger] is cut into thin strips, [Perilla|dyed red] then pickled in [umeboshi]. This is the traditional accompaniment for [gyūdon], [okonomiyaki], and [yakisoba].

Because [sushi] is the most popular form of Japanese cuisine, more people are familiar with gari, which is also called "sushi ginger". [Gari] is thinly sliced young ginger that is marinated in [sugar] and [vinegar].

You can make this yourself if you don't like consuming the [artificial dye|artificial dyes] in the commercial varieties. Take two pounds of young, fresh ginger, slice thinly and rub two teaspoons of salt over the pieces. Let them soak in the salt for an hour in a bowl then pat dry with a paper towel. Transfer the ginger to a sterilized [jar|heat resistant container]. Bring sugar and vinegar to a boil (in a 2 cup to 3 cup ratio) until sugar has dissolved fully. Pour this over the ginger and allow to cool on your counter.

If the ginger is old, it will turn a pale yellow. Cover the jar and refrigerate.

[Beni shōga] is arguably more healthful of the two forms of pickled ginger in that it contains [umeboshi]. Both are an excellent way to [cleanse] the [palate].