If you cannot find any young ginger roots you can use the common ginger roots. I tried it in one of my videos: You just need to cook it longer to get rid of the too pungent taste. 4 Minutes was good for me. Have fun making your own gari!
@@laghmanee No, as long it’s not for hours it won’t remove actual nutrients. To Asian ginger is our treasure, it can also be use in medical support. Salty lemon with 2 slice of ginger to make tea mix it with honey. It can help with cold not sever cold but for the first few days it will help.
It wont have the same texture though, you would also probably need to toss in a red shisho leaf for color too. Mature ginger doesn't have the same color reaction that young ginger does. Ginger is pretty easy to grow though throughout the spring and summer, just toss leftover knobs into dirt and it will just grow like a weed. Whats harder to find though is myoga flowers, which is not your standard generic ginger.
Not everyone can accept cinnamons. My mom get high blood pressure whenever she eat cinnamons. I use salty lemon boil with ginger then mix it with little honey when it cool down a little.
It looks so good! I just wished German Markets would sell fresh things like this. the Ginger in a regular market is so old! its like wood! no joke. And even in Asia Food Stores its not as fresh as this. Same with garlic. A Sadness! Japan sure stands for freshness and quality.
Not only is gari good with sushi or other meals, a few slices of pickled ginger is excellent for relieving "acid indigestion", too! I cannot find fresh ginger locally, so I have to buy gari already made. I always keep some in the 'fridge. Thank you for this recipe, Chef. If I ever DO find some fresh young ginger, I will make this.
Pickled ginger is quite simple if you can find young ginger. It is NOT galangal, although they look very similar! Galangal is not tender like young ginger and it has a totally different flavor. Both are found in a similar place in Asian supermarkets. So make sure you are using the correct one if you are trying the recipe :)
I' always wondered about making this, thank you Chef! :D Though with where I live, I'll have to grow my own ginger first to get young ginger. Yay for more fun projects this summer!
AWESOME!!!!!!!!!!!!! That's exactly what I've needed! THANK YOU SO VERY VERY MUCH!!! Here you can only find poor quality of preserved and sugary Gari. Now I can make my own. THanks thanks thanks!!!
I am very lazy. I mix 1 part sushi vinegar with 1 part rice vinegar, no sugar or salt. I don't cook the vinegar. I don't salt the ginger. I dump freshly sliced ginger into the vinegar mixture. That's it. If it's young ginger, it turns pink. If it's older (yellow) ginger, it doesn't change color. I start using it about 1 week later, I use mine like pickles in sandwich to give it some crunch. When a jar is empty, I reuse the vinegar by just putting some new ginger in it. I have reuse a jar for several months at a time. Do it at your own risk. I have never seen any mold or get diarrhea from this. Not really sure how long it can keep in the fridge. My mandolin slices the ginger very thinly. That's actually hard to find.
For slicing the ginger I have a small but expensive stainless steel truffle shaver, the blade is adjustable with a screw, and it's incredible sharp, purchased that probably 20 years ago for slicing garlic and shaving parmesan cheese, that thing never saw a truffle in it's life, but It is absolutely perfect for ginger. One of my favorite kitchen gadgets.
Thank you very much for a wonderful ginger recipe. I couldn’t find the young ginger, so I use the old ginger , just soak in the water a little bit longer . It is so delicious 😋
hh thank you for this! I adore pickled giner when going out to sushi ( i even bought a jar of it once just to eat it as a snack) adored pickled things. thank you for this! now I can make my own ^^
I love gari! Unfortunately it's very hard to find young ginger where I live.. I need to go to an asian market and see if they have any. I tried making some with regular ginger and it just was not the same.. of course i don't have a mandolin so that was part of it too.
Chef! Can you show us how to make the red pickles commonly eaten with curry please? I love having it with curry and rice but can't find a recipe anywhere! :[
We always hear about how the vitamins in many plants are in the skin ... so, I am wondering if, assuming you can clean the skin of ginger, is it possible to make Gari leaving the skin of the ginger on or is there a more practical reason for scraping it off? I am growing ginger for the first time, and I do not add any chemicals and know what it comes in contact with ... so my ginger would be safe, and I love Gari with or without sushi! Can it be done? Would it taste the same? Would it have more nutrition?
How's yellow gari different from the pink one? Is the pink one using red vinegar or red shiso leave to give the color? Young Ginger is rather hard to find in my area. But I definitely will try my self if I can find some.
J'adore ça ! Mais c'est très difficile de trouver du gingembre si jeune en France... :( I adore that ! But it is very difficult to find ginger so young in France… :(
If you cannot find any young ginger roots you can use the common ginger roots. I tried it in one of my videos: You just need to cook it longer to get rid of the too pungent taste. 4 Minutes was good for me.
Have fun making your own gari!
Doesn't boiling the roots takes away its actual nutrition?
@@laghmanee No, as long it’s not for hours it won’t remove actual nutrients. To Asian ginger is our treasure, it can also be use in medical support. Salty lemon with 2 slice of ginger to make tea mix it with honey. It can help with cold not sever cold but for the first few days it will help.
thank you for the info!!!!!!
It wont have the same texture though, you would also probably need to toss in a red shisho leaf for color too. Mature ginger doesn't have the same color reaction that young ginger does. Ginger is pretty easy to grow though throughout the spring and summer, just toss leftover knobs into dirt and it will just grow like a weed. Whats harder to find though is myoga flowers, which is not your standard generic ginger.
If you want a deeper but still natural pink color, add a whole cherry to the jar with the ginger and seasoned vinegar.
chef is really living dangerously this video!!
.
Irene Chan she's even got a new shorter hair style... she looks young & nice, but why?
Damian Rhea I swear, she looks younger in every video lol
Lol
@@damianrhea8875
She has hair loss
So she cuts her hair for an elderly look
Livin' life on the edge.
the water you boiled the ginger in is good for colds, add some honey and a cinnamon stick and drink it like tea
Not everyone can accept cinnamons. My mom get high blood pressure whenever she eat cinnamons. I use salty lemon boil with ginger then mix it with little honey when it cool down a little.
@@jiaunmew878 So Cinnamon gives her high blood pressure but "salty" lemon boil does not? Wow.
@@keremersoy7720 yea that’s the weird part. Even I’m confused about that. May be the honey help leveling the sugar lvl down? I don’t know.
I love Gari. Something I can't live without especially when eating sushi,
The most beautiful ginger I've ever seen.
Those are very young ginger.
i've never seen young ginger before! welp, time to plant my own ginger plants i guess
U can find the asian store.
It looks so good! I just wished German Markets would sell fresh things like this. the Ginger in a regular market is so old! its like wood! no joke.
And even in Asia Food Stores its not as fresh as this. Same with garlic. A Sadness!
Japan sure stands for freshness and quality.
You could try growing them. Its easy just plant the old ginger and wait after a while you will be able to harvest young ginger.
I cannot find either. What I do is to boil it more than 2.5 minutes as suggested so it is soft an d tender.
"chef is living dangerously here"
miss chef cant be tamed
I still miss Francis. Finding this video again made me happy
My mum love this, thank you!! Best mother day gift ever
"chef's living dangerously here" LOL 😂😂😂
I actually eat this by its self and with sushi :)
I likw ginger root.
Chef lives on the dangerous side of life when it comes to slicing 😎😎
Thank you, I followed this recipe and it tastes just like the one that is served in sushi restaurants.
Francis is so wonderful
God bless and Rest In Peace ❤️❤️
Thank you so much for this recipe! I've always wanted to make this.
I love sushi ginger, and I make it quite often.
Thank you very much. I learn another new recipe just passing by. Love your dog. Such good dog.
Was always curious how this was made! Thank you for doing this video!
Not only is gari good with sushi or other meals, a few slices of pickled ginger is excellent for relieving "acid indigestion", too! I cannot find fresh ginger locally, so I have to buy gari already made. I always keep some in the 'fridge. Thank you for this recipe, Chef. If I ever DO find some fresh young ginger, I will make this.
I love your obedient dog🐾🐩🐾
This stuff is soooooo tasty. I can't eat sushi without it. Thanks for the recipe.
太棒了!因為現在生薑剛出,只要用鹽,糖,醋攪拌,就是一道很下飯的美食
毎年恒例の生姜の甘酢漬け😄
シェフの動画👩🍳で主婦力が付きました😅ありがとうございます❤️
I have been waiting for this recipe for the longest time! Thank you Francis and Chef
Wowsers! Looks yummy.
Pickled ginger is quite simple if you can find young ginger. It is NOT galangal, although they look very similar! Galangal is not tender like young ginger and it has a totally different flavor. Both are found in a similar place in Asian supermarkets. So make sure you are using the correct one if you are trying the recipe :)
Can't wait to try this recipe. Thanks!
ARIGATO!!!!!!! greetings from Chile! i love Cooking with dog! i love Japan! and i Love Francis and chef!
I' always wondered about making this, thank you Chef! :D
Though with where I live, I'll have to grow my own ginger first to get young ginger. Yay for more fun projects this summer!
AWESOME!!!!!!!!!!!!! That's exactly what I've needed! THANK YOU SO VERY VERY MUCH!!! Here you can only find poor quality of preserved and sugary Gari. Now I can make my own. THanks thanks thanks!!!
Thank you very much! This recipe is reaally delicious!!
I absolutely love this channel!!!!!!!!!!
I am very lazy. I mix 1 part sushi vinegar with 1 part rice vinegar, no sugar or salt. I don't cook the vinegar. I don't salt the ginger. I dump freshly sliced ginger into the vinegar mixture. That's it. If it's young ginger, it turns pink. If it's older (yellow) ginger, it doesn't change color. I start using it about 1 week later, I use mine like pickles in sandwich to give it some crunch. When a jar is empty, I reuse the vinegar by just putting some new ginger in it. I have reuse a jar for several months at a time. Do it at your own risk. I have never seen any mold or get diarrhea from this. Not really sure how long it can keep in the fridge. My mandolin slices the ginger very thinly. That's actually hard to find.
For slicing the ginger I have a small but expensive stainless steel truffle shaver, the blade is adjustable with a screw, and it's incredible sharp, purchased that probably 20 years ago for slicing garlic and shaving parmesan cheese, that thing never saw a truffle in it's life, but It is absolutely perfect for ginger. One of my favorite kitchen gadgets.
Aside from very informative video
That dog is just adorable.
Gostei da receita. Muito obrigado. Sou de Uberlândia, Brasil.
OMG....the cute doggie is so patiently sitting in that position. He must be feeling uneasiness in that position.
He is waiting for "cooking with dog". He is nervous
We miss you, Francis...✨🐩✨ (thank you for the safety message while Chef was slicing the ginger on the mandolin...)
Who the fuck dislike this?
come at me bro! well fight!!!
Ricardo Llamas Let's go then.
ψ(｀∇´)ψ
They think the dislike button was
" dis i like "
Or
They out their screen upside down cause the can't like anymore..
ramen that just killed me😂😂😂
Ikimashou!!!
Big like subscribed from Thailand. Thank you very much.
Thank you very much for a wonderful ginger recipe. I couldn’t find the young ginger, so I use the old ginger , just soak in the water a little bit longer . It is so delicious 😋
Excellent Recipe Young Lady Thank You.
I am gonna do this. Thanks Chef and Francis
Thank you so much for sharing love your show so much
Living like Larry, more like living like chef!
thank you very good video and original Japan . very good
"Chef is living dangerously here"
I do not know why
But I lolled.
thank you so much. now i know how to make sushi ginger. THX
THUMB UP from Slovakia :-)
yummy - I love ginger.
thank you, chef!
Thank you for the recipe 💛 it has to be young ginger only?
Where I can bye young ginger like this. This Dog is so cute. I love both
ガリは美味いだよね！お疲れ様の料理さんでした！
I've been waiting for this! :D
This made my day! I love this stuff!
Thank you! I just made this, so quick and simple :)
How much salt/water/sugar/vinegar, dont seem to hear amounts?
omg something so simple takes a lifetime to make... I rather pay
I don't even know if I could buy young ginger root :< but I adore this pickled ginger!
Thank you so much for sharing these recipes, I really love them very much :)
Thank you and have a nice day :)
Getting close to 1,000,000 subscribers.
I like the ginger tea :)
That was a very doki-doki moment when Chef was using the mandoline with her bare hand D:
hh thank you for this! I adore pickled giner when going out to sushi ( i even bought a jar of it once just to eat it as a snack) adored pickled things. thank you for this! now I can make my own ^^
Chef is using her hands instead of the safety holder to slice the ginger. What a badass!
HAHA i luv the little dog there that's awesome lmao
I love gari! Unfortunately it's very hard to find young ginger where I live.. I need to go to an asian market and see if they have any.
I tried making some with regular ginger and it just was not the same.. of course i don't have a mandolin so that was part of it too.
Hi chef!!! I love you!!! 💕
What is the "sauce" the chef added in the sweet vinegar after removing it from the fire ?
Thanks ! I always love your videos 😊
love your channel, great video's
Chef! Can you show us how to make the red pickles commonly eaten with curry please? I love having it with curry and rice but can't find a recipe anywhere! :[
'Chef is living dangerously here' :'D
We always hear about how the vitamins in many plants are in the skin ... so, I am wondering if, assuming you can clean the skin of ginger, is it possible to make Gari leaving the skin of the ginger on or is there a more practical reason for scraping it off? I am growing ginger for the first time, and I do not add any chemicals and know what it comes in contact with ... so my ginger would be safe, and I love Gari with or without sushi! Can it be done? Would it taste the same? Would it have more nutrition?
I love this 😍 good vibes:)) TYSM subscribing hugs 🤗 from 🇸🇪
Wow! Thanks i been looking for this, i really want to make one. I will never buy ginger vinegar again. Yahooooo 😉
That dog!
My dad thought he eats red ginger LOL. This is his favorite side dish with sushi.
hahahaha!! 'CHEF IS LIVING DANGEROUSLY HERE'!
Please make a video of how to pickle dikon to pink, like the ones to eat with curry!
Good stuff. Thank you.
Ginger is so cool ^^
Just had sushi now I'm hungry again ;-;
omg those gingers look so perfect... I wish they sold these new gingers sometime :( we only have the tough ones
Very good, thank you.
How's yellow gari different from the pink one? Is the pink one using red vinegar or red shiso leave to give the color? Young Ginger is rather hard to find in my area. But I definitely will try my self if I can find some.
my favorite! 😍
this video reminds me of cooking mama
1:12 chef is living dangerously here😂
Thank you. Arigato. Mahalo!
the dog looks like a school principal
Industry made this with regular ginger & it’s very pungent. I hope it will mellow the taste. Thanks for the recipe chef 😘😘😘 livebit
いつも たのしみ まねしてますよ
Thank you !!!!! 🤗
Wow! Always wanted to make this. Can you make the salty beni-shoga next?
Hey Cooking with Dog, you guys were on ASAP Science's blog when they were in Tokyo in Japan's TH-cam space!
*Asap THOUGHT
いつも みてますよ しゅがだいすきだから 私も作ってみたいです。
The young ginger roots kind of reminded me of platypuses. :P With the little pink bit as the beak. XD
Which brand name of ginger mandolins slicer are you using to slice paper thin ginger ?
Chef thinks she bought the mandoline slicer at a 100 yen store, but she doesn't know the brand name. It says "MADE IN JAPAN.😊
J'adore ça ! Mais c'est très difficile de trouver du gingembre si jeune en France... :(
I adore that ! But it is very difficult to find ginger so young in France… :(
I was always wonder how to make/prepare ginger