新生姜の甘酢漬け（ガリ）の作り方｜漬けた甘酢で自家製ジンジャーエール！

新生姜の甘酢漬け（ガリ）の作り方｜漬けた甘酢で自家製ジンジャーエール！

Today, I’m making gari, just like you find at a sushi restaurant! Gari (or pickled young ginger) is basically thinly sliced ginger marinated in sweet vinegar. Alright, first, let’s get our young ginger ready. (If young ginger isn’t in season, regular ginger works too!) From now on, I’ll just call it “ginger.” Let’s start by washing the ginger. Make sure to scrub off all the dirt from the ginger. (This is the same process as when I made beni-shoga before!) Cleaning off the dirt can be a bit tricky, but… Using a spoon actually makes it surprisingly easy to remove the dirt! It’s perfectly fine if a little bit of the skin remains. Don’t throw away this pink part; we’ll use it later. Now, let’s slice it thinly. (Yep, I’m keeping this pink part aside!) Place the sliced ginger into boiling water and blanch it for about 1 minute. Ah, it’s already smelling so good! It’s so relaxing just inhaling this aroma. After 1 minute… Go ahead and discard that water. You know, maybe you could even drink this water as ginger tea? (Haha!) Now, add about 1/2 to 1 teaspoon of salt to the ginger. Let’s mix it all together. (Oh, I should get the jar ready for later!) Let the ginger sit like this for 30 minutes. After 30 minutes, squeeze the ginger tightly by hand. Make sure to squeeze out all that water! Now, transfer the squeezed ginger into the jar. Alright, next, let’s make the sweet vinegar. First, put the vinegar into a pot. Then add the sugar. (It’s quite a lot of sugar, isn’t it?!) Turn on the heat and warm it up. Once the sugar has completely dissolved… And it comes to a boil, turn off the heat immediately. Let the prepared sweet vinegar cool down completely. Once the sweet vinegar is cool, pour it into the jar with the ginger. Now, add the pink part we saved earlier. It’s not finished yet, but let’s have a little taste! Itadakimasu! Mmm! It’s sweet and sour, and so delicious! Let’s chill this in the refrigerator overnight. The next day… It’s ready! Thanks to that pink part, the ginger has a lovely subtle pink color. It looks so tasty! Oh, and guess what? You can enjoy homemade ginger ale with this sweet vinegar! It’s the same scene as when I made beni-shoga, haha! Just put an appropriate amount of sweet vinegar in a glass, then add carbonated water. That’s it! If you add some mint, it’ll be even more refreshing! This golden color is truly beautiful, isn’t it? Itadakimasu! Wow! It’s totally ginger ale! (Haha!) I hope you all have a wonderful day! Thank you so much for watching until the end! See you next week!

こんにちは。Itadakimasu Recipeです🌿

今回は、お寿司🍣、うなぎ、焼き魚などの名脇役、新生姜の甘酢漬け（ガリ）の作り方を紹介します。
これがあるだけで、料理がぐっと引き締まりますよね✨

お店で出てくるガリって、いつもちょっと少なめ…正直、「もっと食べたい！」って思っちゃいます😂
だから、自分で作っておくと、心ゆくまでたっぷり食べられます！

そして、前回の紅生姜の赤い液（覚えてますか？）と同じく、この新生姜の甘酢漬け（ガリ）を漬けた後の甘酢も、捨てちゃダメですよ。

なんとソーダで割ると、自家製ジンジャーエールに大変身🥤！
さっぱりとして、とっても美味しいんです。
動画の後半でご紹介しています。

ちょっとした日常を記録しています。ホッとひと息☕️ついてもらえたら、うれしいです🤍

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[材料]
新生姜 200g
塩 小さじ1/2
酢 200ml
砂糖 大さじ5

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Making Japanese Pickled Ginger (Gari) : Turn the Pickling Liquid into Homemade Ginger Ale!

Hi friends, welcome to Itadakimasu Recipe 🌿

Today, I’m excited to show you how to make Japanese Pickled Ginger, or Gari, that wonderful supporting character for dishes like sushi 🍣, eel (unagi), and grilled fish.
Just a little bit of it really brightens up your meal, doesn’t it? ✨

You know how gari at restaurants is always just a tiny bit?
I always think, “I wish I could have more!” 😂
So, if you make it yourself, you can enjoy as much as your heart desires!

And just like the red liquid from my previous Beni shoga video (remember that one?), you absolutely shouldn’t throw away the sweet pickling liquid (amazu) left after making this Gari.

If you mix it with soda, it transforms into a homemade ginger ale 🥤
It’s so refreshing and incredibly delicious.
I’ll show you this unique tip in the latter half of the video.

I hope you enjoy this little glimpse into my everyday life 🤍

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[ingredients]
200g young ginger
1/2 tsp salt
200ml vinegar
5 tbsp sugar

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#新生姜の甘酢漬け
#ガリの作り方
#ジンジャーエールの作り方