• Nourishingplot
  • Courses
  • Lab Tests
  • Our Story
  • Shop
    • Our Shop
    • Recommended products
  • 0 items
GAPS Protocol Help
  • Nourishingplot
  • Courses
  • Lab Tests
  • Our Story
  • Shop
    • Our Shop
    • Recommended products
  • 0 items

GAPS Recipe

  • Home
  • Blog
  • GAPS Recipe
  • Making The Sushi Condiment Gari, Pickled Ginger

Making The Sushi Condiment Gari, Pickled Ginger

  • Categories GAPS Recipe, nourishingplot, Recipe
  • Tags Food

Gari, or pickled ginger, is eaten as a condiment with sushi. Personally the store can never put enough gari next to my wasabi. Last week when I picked up my package of California Rolls the worker at Earth Fare told me they are going to start charging for extra ginger and wasabi, $1 a cup. The hunt for making gari began right then and there.

Ginger root that fills your hand (and then some) is considered a hand of ginger. You want to pick ginger that is low on the nub factor, high on the meaty factor. First, take a hand of ginger.

Peel the ginger and slice as thin as you can. The perfect tool for the job is a mandolin. Since my fingertips tend to jump from my hand into the bowl leaving a trail of blood on the mandolin, I use a knife.

Older ginger tends to be very fibrous, you do not want to use these parts. The fiber will remain, the toughness will not ferment away, it will make a chewy end product. If you have a chunk of ginger that is acting fibrous and is not cutting smoothly but instead like a pack of bundled pieces of straw, cut them long ways going with the grain.

{We are taking a leap of faith and have added a donate button instead of using advertisers. Advertisements have been removed from this page to make your reading uninterrupted. If you learn something here, please donate so we can keep offering these posts. This post contains affiliate links, which sometimes pay for this site}.

The fast and easiest way to make gari is to use equal parts local honey, water and salt (between one and one and a half tablespoons per qt). Let that sit with the lid on for 12 days or longer. 

Many store bought brands or gari use Mountain Dew to add color and sweetness. Another recipe, that is more labor intensive but just as good follows: 

Put all the ginger slices in the bowl, sprinkle with 1/2 T salt. Mix thoroughly. Let sit one hour. Pour off juice and save for cooking some other time. Bring 1 cup sugar and 1.5 cup vinegar to a boil (rice vinegar is best). Pack ginger into jars, pour hot vinegar on top let sit until cooled, cap and refrigerate. Let the ginger sit for one week to pickle and enjoy!

To make probiotic gari, slice the ginger with your mandolin and pack into jars. Fill a separate quart jar with filtered water up to one inch from the top. Add 2 tablespoons salt, shake until dissolved. Pour saltwater brine over sliced ginger leaving one inch of head space at the top of each jar. Put the lid on and leave the jars in a cool dark spot on the counter for 5-7 days then refrigerate. If you like your gari further fermented, leave it on the counter longer.

Pink gari come from young ginger, older ginger will result in a yellow gari. Each version has different probiotic strains.

Here’s a more recent post for fermenting ginger.

*If you learned something from this post share it so others can do the same. To support the efforts of this blog shop the affiliate links above like this one. You pay the same shopping through Amazon while the author receives a small referral fee from Amazon. This offsets the costs of this site.

*If you would like to receive further posts from this author go to the Nourishing Plot Facebook page linked by clicking here. Once there, “like” a hand-full of articles so future posts are uploaded into your Facebook newsfeed.

*Nourishing Plot is written by a mom whose son has been delivered from the effects of autism (asperger’s syndrome), ADHD, bipolar disorder/manic depression, hypoglycemia and dyslexia through food. This is not a news article published by a paper trying to make money. This blog is put out by a mom who sees first hand the effects of nourishing food vs food-ish items. No company pays her for writing these blogs, she considers this a form of missionary work. It is her desire to scream it from the rooftops so that others don’t suffer from the damaging effect of today’s “food”.

 

Tag:Food

  • Share:
author avatar
Becky Plotner

Previous post

Vanilla Extract Recipe
November 14, 2012

Next post

Irresistible Pumpkin Granola Bars
November 16, 2012

    1 Comment

  1. MP
    August 1, 2014
    Reply

    Awesome! Wish I would have known it was this easy, oh about 3 months ago.lol (M)

Leave A Reply Cancel reply

Your email address will not be published. Required fields are marked *

Nourishing Plot articles

Webshop

Courses and events

  • Advanced GAPS
  • Beginner GAPS
  • Dr. Natasha Teaching
  • GAPS
  • GAPS Recipe
  • Microbiome
  • nourishingplot
  • Practitioner Training
  • Recipe
  • Uncategorized

Alzheimer's Alzheimer's disease body cream brain health coconut oil dairy deodorant Detoxification Disease dopamine Dr. Tom O'Bryan Family Farming Food foods you thought were healthy at costco but aren't GAPS GAPS 'Oreo' Cookies Hashimoto's Health Expert Health Support Heavy Metals ingredients you shouldn't eat Lugol's Lugol's iodine Mother's Day Nourishing Traditional Diets Toxicity urine videos women


Any information on this site that is related to vaccines, masks, or religious references in any way are the sole opinion of the author and not connected to Gut and Psychology Syndrome or GAPS in any way.
◊

The owner of this blog makes no representations as to the accuracy or completeness of any information on this site or found by following any link on this site. The owner will not be liable for any errors or omissions in this information nor for the availability of this information. The owner will not be liable for any losses, injuries, or damages from the display or use of this information. These terms and conditions of use are subject to change at anytime and without notice

◊

This information is for information purposes only, not to be used or confused with medical advice. Any medical condition should be addressed by a medical doctor, this is not that. This pastoral education is based on how to support the body, based on recognized doctrine which is focused on how the Lord made us to function well, for you to be well through education of commonly accepted ways of improving health. This site does not promote, use, or practice medicine(s) in any way. All services are educational in format, practice, and intent. Becky Plotner is a Diplomat of the PWA (Professional Wellness Alliance) and only provides services to members.
 

Becky Plotner, ND, tdnl nat, CGP, D.PSc

© 2022 Gap Protocol Help -All content provided on this blog is for informational purposes only.