How to Make Pickled Ginger - Gari

This video will show you how to pickle ginger for sushi, I hope you find this pickled ginger tutorial helpful and use it with your homemade sushi, please see my sushi recipe website if you need some new sushi recipes: www.makesushi.c... :D
what you will need for this recipe:
- 2 liters water
- 200g/ml rice vinegar geni.us/sushivi...
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- 300g ginger root
- 300g/ml rice vinegar geni.us/sushivi...
- 200g sugar
- 8g salt
- 2 to 4 shiso leaves geni.us/shiso
(Shiso can be very pricey, if so try adding a little beetroot to color the ginger)
Cutting board used in last shots of this video from Ironwood: geni.us/ironwoo...
-----------------------------------------------
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Produced by www.makesushi.com Chef: Davy Devaux
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[@jeffb5661]

Life is short 300g peeled & sliced ginger salt it, and let rest 10 min. boil 2 liters water with 200ml rice vinegar add ginger for 3 min. strain and dry ginger boil: - 300ml rice vinegar - 200g sugar - 8g salt add boiled mixture to ginger in a jar refrigerate 7 days (shake daily if including chopped red shiso leaves)

[@xenoblue]

Ur amazing... Thank you

[@Blue-hf7xt]

Jeff B Thanks I kept rewinding video.

[@velvettatum3173]

Thank you for sharing your recipe, and may I ask where to get shiso leaves in UK?

[@2wheeler58]

So nice that someone would take the time to help others. Thank you so much. 👍💜

[@2wheeler58]

Is there any reason why purple cabbage couldn't be used for coloring?

[@squrle-6055]

I have an unstoppable love for ginger . Without it, I have a hole in my heart that could only be possibly filled by sushi or even more ginger.

[@squrle-6055]

And yes, I am going to try this!

[@MakeSushi1]

Hahahhaha that was well said indeed 😁👍 so you definitely going to be making this, I hope you enjoy your homemade pickled ginger!

[@Mr.Helper.]

would you wear a ginger shirt

[@MakeSushi1]

sure why not

[@Sara-tj2rq]

sameeee

[@elizabethcook5922]

Instead of the leaves to color them, I boiled some pieces of red cabbage with the rice vinegar mixture. Success! It turned pink!

[@suemarie6032]

I also read a slice of beets will do it too.

[@DarkMoonDroid]

@Elizabeth Thanks! I need a keto alternative.

[@matsamnicfam]

Great ideas! Thanks !

[@dlcmac]

I could not find red Shiso anywhere. Only green. Used red cabbage

[@gimmelmom]

I was thinking radishes, but I'll try the cabbage! Thanks!

[@asplendidaffair]

When filling the jar with ginger he says not use your fingers, then proceeds to his fingers for the shiso leaves.

[@MakeSushi1]

That is a fair point, I should have used gloves 🧤

[@leavemealonewillya]

But how important is it though? Just curious

[@GarouLady]

When using your fingers, no matter how much you scrub you could introduce bacteria to the pickles, causing them to go bad. Rice Vinegar doesn't have the acidity strong enough to kill off bacteria whereas white vinegar can.

[@topemeister3000]

@@leavemealonewillya it really isn't that important

[@topemeister3000]

@Crude Wildfire I hear that brother, I'm a professional chef and when I pickle at home I don't use gloves. Hell, most restaurants don't tend to use gloves unless you're pickling something for an extremely long time (which doesn't tend to happen due to health & safety legislations)

[@和食の技術チャンネル]

It is a Japanese cook. It is worth respecting that foreigners make up to gully. great. I support you from Japan!!

[@pamelarodriguez735]

And u can also try to use "beetroots" instead of leaves or red cabbage .. Beetroots really perfect compliments with ginger roots 👌🏻😘

[@jovanapejakov2000]

Works well with apple vinegar if you don't have rice vinegar, also it tastes the same even without shiso leafs.

[@loism1965]

Yes

[@subhamhalder3431]

what about non fruit vinegar

[@jovanapejakov2000]

Recently made some with white vinegar, tastes almost the same. @@subhamhalder3431

[@semdalian]

Heya! Just wanted to let you know you inspired me to start making sushi when I was about eleven. Since you uploaded your first video's I copied them and started to make my own creations. Right now I give small sushi workshops and made sushi for people with dementia (who loved it!) I'm planning to come with a new sushi-related concept in a while. Ty for inspiring me :) [EDIT]: I'm 16 now

[@MakeSushi1]

That is awesome!!! This was a great comment to read, its amazing that you got started so early and it makes me happy I inspired you 😄👍 Im glad your making the world a better place by teaching others, its a very noble thing to do.

[@squrle-6055]

Just realized the exact thing happened to me, he inspired me when I was 7. I don’t make sushi for a living but make it for fun. I also go to local sushi restaurant every Wednesday with my grandmother.

[@supriyasou3722]

You’re 19 now ☺️ How’s life now? Did you continue your cooking journey?

[@MayimHastings]

So proud of you!

[@purplealice]

If you don't mind my asking, where on earth do you live that you can't get fresh young ginger, but you can get shisho leaves?

[@MakeSushi1]

Well for a long time I was not able to get shiso either, its just because I found a distributer that sells specialist products for heigh end restaurants. Anyway, living in Spain.

[@purplealice]

Here in the US, I can often find young, red-tipped ginger in the regular supermarket - and there's an Asian grocery ten minutes away. (Although they don't sell real mirin - I buy that in Whole Foods.)

[@purplealice]

In a suburb of New York City. Fresh ginger is available in any supermarket, but I need to go to the Asian market to get shisho leaves?

[@Yusufsanad]

If you don't mind me asking. How in hell you manage to know the age of that ginger because to me there's no tells Please i need you to reply

[@xenoblue]

Hell yeah murica!!!! We got everything n this fucked up country

[@MakeSushi1]

*had to re-upload this because there was a tiny mistake in the first version.*

[@GrillWasabi]

How To Make Sushi I believe in any cooking there's no mistakes as long as it taste good to you. But thanks for sharing this recipe! I didn't know you can use shizo leaves to achieve that color!

[@MakeSushi1]

it wasn't really to do with the cooking, there was a typo in an ingredient that was shown on screen. but thanks! I have also heard others use beetroot juice to change the color but never tried that.

[@GrillWasabi]

How To Make Sushi Oh i have lots of typo on my videos but i don't feel like redoing it haha. I like the shizo leaves idea better.

[@eriaku4825]

Still you said 300 grams of rice vinegar which is 300 ml not grams, so its okay to make mistakes just make a note using the annotation option and write your notes.. Really enjoyed that one, never seen a recipe like that before Thank you

[@MakeSushi1]

when it comes to liquids unless your dealing with something think, grams and ml are the same, 1gram of water= 1 ml of water. also, they disabled annotation notes a while back now there are just end cards or those cards that appear in the top right corner. thanks for enjoying this ginger recipe.

[@sanne4419]

This recipe is awesome! Thank you so much. I'm gonna colour it with hibiscus, which has a sweet sour taste as well so hopefully it'll work out (:

[@matt96533]

what size jar did you use?

[@mariwillalwaysgivethanks]

I made this without the shiso leaves and it is amazing. I can't eat my salmon steaks WITHOUT pickled giner and wasabi paste. YUM!!!!!

[@RamoSofT25]

I will try to color with beetroot

[@MakeSushi1]

I have heard people do it like that as well, let me know how that turns out for you

[@QueCocinas]

Chaîne L7aj Kakashi-قناة الحاج كاكاشي That's what I was thinking 👍🏻

[@VivienneCS-ir2jg]

@@MakeSushi1 red beets will work better for COLOR, but it might impart a very strong beet flavor which tastes like dirt.🎃

[@mrsalhashemi5225]

زبط بال beetroot?

[@Blue-hf7xt]

Chaîne L7aj Kakashi-قناة الحاج كاكاشي You can use dry beet power.

[@Gid-J]

Why is it so important that it is pink? Seems irrelevant.

[@pete6942]

Didn’t touch the gigner to avoid bacteria but you were all over the shisho leaves with your hands 😂

[@kmg501]

I love pickled ginger, can never get enough of it.

[@MakeSushi1]

yes, I love pickled ginger as well, so I assume you will be making this very soon, right?

[@kmg501]

Nope, thank goodness for division of labor. :-D

[@mwendapoleee]

Me too but do i have to boil it.

[@matt96533]

what size jar did you use?

[@dahorseyguy1]

I looked up "SHISO" and thought that it looked familiar, so I investigated further, and ran outside, IT IS GROWING WILD MY YARD!!! I live in Missouri, and I've been cooking with it for over 20 years. If KZbin would let me post a picture I would show you.

[@boggless2771]

Lol that's awesome

[@susanelliott4211]

"Give the ginger a good time" lol

[@BackpackerIndian]

🤣🤣🤣

[@stoykomarinov]

From experience - I made some pickled old ginger using a very similar method (without colouring) and it lasted more than 2 months. To be exact, after year and a half in the fridge it was still good tasting and no mold/bacteria has started to grow.

[@MakeSushi1]

Yeah I know but I have to low ball it incase people are unhygienic when preparing this, cant risk making people sick 😷

[@stoykomarinov]

I understand what you mean, it is good that you consider such things!. Advice I can give for those situations with regards to safety/longer preservation for people that are unsure if they have done it correctly: - Boiling (cooking in boiling water) the container for at least 15 minutes to vacuum seal it and kill off any germs inside; - After opening the container just keep it in the fridge and use clean utensils to take ginger out (e.g. don't use the fork you're eating with to pick ginger from the jar, the saliva will contaminate it) but inspect the way it looks and the smell before consumation every time. This way you will know how it smells and looks freshly open and will notice if something changes. These 2 steps make sure that the ginger is way safer for consumation after longer periods. I found that boiling the jar does not change the taste and texture of the ginger in any weird way. Hope this helps! P.S. - These steps also apply to everything you want to pickle for long-term preservation.

[@dannyshlomo9285]

I use beets for color when I make pickled turnips. Can I also beets use beets in this recipe instead of shiso leaves (probably will have to use half a beet because of its rich in pigments-color) thnx

[@MakeSushi1]

I have heard people using beets, you can probably give it a go, but yes probably very little since they are indeed more intense

[@kenGPT]

Shiso plants are really easy to grow and they grow pretty quick and seeds are pennies. We grow a bunch of it in the garden. (I'm on the east coast USA)

[@AllySimply]

But you touched the leaves with your hands 🤷🏻‍♀️

[@mikethompson2650]

OK stupid question from a single guy, once the ginger is done can it be frozen to prolong storage??

[@ДмитрийГончаренко-с2ш]

awesome, you made this video just in time. I have a lot of ginger and don't know what to do with it. Thank you

[@MakeSushi1]

perfect!, let me know how your pickled ginger turns out 😁

[@suemarie6032]

Looks super simple and I'm glad it last for months. I will try it when I have something to colour it with. I have never seen those leaves but heard a slice of beets will do the trick. Thanks for sharing!

[@suemarie6032]

@Dark of the knight At the end of the video, he says it keeps for 2-3 months.

[@finmarx]

You just said don’t touch with your hands and then you touch the leaves and added to the jar

[@jenarddecastro2597]

This is good to know, cause most of ALL the commercially used sushi ginger that is for restaurants, and what you buy at the store, contains ASPERTAME and not sugar!!! It's true. . . READ THE LABELS PEOPLE!!!

[@agakorit]

Thanks for the recipe. Is it possible to do with less sugar? Or even better, do it with no sugar at all? Or does the sugar act as a conservative ? Thanks

[@shannarafryer3111]

Sugar is for the taste i think, it won’t taste as good without it

[@angelicachristie3371]

Thanks a lot for this recipe! I followed it as instructed and the its delicious and just the way I want it. Now I finally have my own supply of pickled ginger that I always want!

[@cleretfernandes5972]

Can I ask ..how is the taste ..?? Is it sweet plesent to have ?? Or sour ??

[@ThePhoenixTube007]

Thank you so much I was looking for this long time ago because I love pickle ginger every time that I buy sushi !

[@MakeSushi1]

Thank you Fénix 007, also please take a second to share the video it really helps me thanks.

[@susancarr9955]

$60 bucks for shiso leaves? That's nuts when you can buy a jar of pickled ginger for less than $5 bucks.

[@MakeSushi1]

Its possible to find shiso leaves cheaper in a local store(depending where you live), I could not find a online source for less. If you do find a cheaper source please share it so I can add it.

[@MakeSushi1]

But I do agree 60$ is a lot.

[@Topherofthewoodz]

I can find shiso growing wild and free here in Virginia USA

[@Blue-hf7xt]

Christopher Barbour Really I wonder if I can find it wild in Missouri?

[@Blue-hf7xt]

Susan Carr Sounds like a ripoff. You can get seeds on amazon. I am going to grow it next spring.

[@sada-hoshi4331]

Can you use the liquid to do more pickled ginger?

[@dbopdbop]

I am going to use allulose instead of sugar, I don't care if it's pink, voila low carb pickled ginger! Thank you!

[@MakeSushi1]

You’re welcome, and sounds good substitute what ever sugar you feel comfortable with :) Let me know how the pickled ginger turns out

[@spiikedude]

Don't touch the ginger, you don't want to add bacteria....immediately touched shiso leaves with hands😂

[@MakeSushi1]

😅😅😅😅

[@Nasima-tg8pq]

Rice vinegar! Ugh now i need to look up for that

[@gbhaskar4703]

Thank you for an educative video ! can we use any other vinegar or only rice vinegar? sugar can be substituted with Honey..?

[@MakeSushi1]

I always say give substitutions a try and see what happens, just understand you will be changing the flavor profile of the pickled ginger, but who knows you might find a fantastic new combination. Ps, dont forget to help me out a share one of my videos 🤘

[@gbrown3819]

Apple cider vinegar can be used as a replacement for the rice vinegar

[@gilbert_isafrog4882]

Gee Bee thank you I bought ginger and forgot the rice vinegar and all I had was this

[@dvdgalutube]

Or use the back of your knife to skin ginger

[@MakeSushi1]

That could work as well

[@rui4659]

Arent these huge amounts of sugar something to worry about?! I mean, we try to get hezlthy eating ginger and then we bathe it in half a kilo of sugar?

[@MakeSushi1]

I’m sure the recipe wasn’t half a kilo of sugar, but the end of the day we’re not really eating that many slices of pickled ginger, in a single sitting with sushi, you might only take a handful of slices of pickled ginger, so the sugar content isn’t too much to worry about, but if you like, you can always make your pickle ginger with less sugar

[@DRMORSEgreekwellville]

Why afraid to touch with your hands? Bacteria exist everywhere. Also my question is... why sauerkraut only be made with salt and pickled ginger require vinegar and sugar?

[@user-philoSophia29]

can I use apple cider vinegar i stead cz where I live we dont have rice vinegar

[@Blue-hf7xt]

صفيه Traders joe has an inexpensive and decent quality.

[@EnglishLearnersHere]

Will try that!

[@Lennontristan]

Can you use Apple Cider Vinegar?? Someone else asked this already but no one said anything! Thank you!!

[@jeannededood]

I´m a great FAN of your channel

[@MakeSushi1]

Hahah thanks Jeannet, appreciate having you as a fan!

[@almalibre88]

I tried this recipe and I can't believe how much better it tastes than the store bought sushi ginger I had in the past. Thank you so so much!! ♡

[@MakeSushi1]

Im very happy you tried making this and enjoyed it!!! Thanks for commenting Georgia 😄👍 Btw, I could use some help growing my channel, please share this video with your friends, thank you!!!

[@Blue-hf7xt]

Georgia Trikili The only brand I know that makes great authentic ginger pickles, Eden foods.

[@matt96533]

what size jar did you use?

[@coryart]

I can't easily get shiso leaves. Would dried hibiscus work?

[@MakeSushi1]

I haven't tried, but it would be very interesting, give it a go and find out that's what cooking is all about :) worst case you can get shiso seeds online and try growing them.

[@mariapage4753]

Fabulous video! Thanks for sharing.

[@MakeSushi1]

Glad you enjoyed it!

[@asmaaltaki3628]

I would love to try it ❤.. but I just wonder.. if I didn't find rice vinegar.. can i use instead apple vinegar?

[@atebelenrawmats6977]

chefs at the Furusato Japanese Restaurant where i used to work used cane vinegar to make gari

[@MakeSushi1]

interesting, don't think I have ever even seen cane vinegar in my local providers/groceries

[@ShadowsDML]

I like how you don't touch the ginger with your hands and make a point of it just to put the leaves in with your hands right after.

[@mwendapoleee]

Half of the vitamine are gone

[@Ya_Love]

Thank you so much for sharing this! ♥ Looks amazing! Now, one question. If the ginger is boiled for three minutes at first, will it not lose all its nutrients? .... Is there a way around it, so to 'NOT kill the nutrients'?

[@MakeSushi1]

Three minutes is very little, the heat won’t even penetrate to the core of the ginger, if you’re worried about nutrients then maybe do it one and a half minutes quickly you dip and dip it out.

[@MakeSushi1]

Also, it’s worth noting most of the groceries we buy are nutrient depleted because of the way we store food for example spinach loses 90% of its vitamin C within 24 hours of picking and most of the spinach in supermarkets is about 3 to 4 days old, so essentially what I’m saying is, unless you grow your own veggies you’re basically eating cardboard

[@Ya_Love]

@@MakeSushi1 - thanks for your both replies. I will consider this. I just found rice-vinegar the other day in a supermarket and I am preparing to try out this ginger receipt. After all, many Sushi places here in Europe are stingy with placing enough ginger next to the meal. This is why I contemplated to make my own so to add some more.

[@pitohui976]

this is 100% accurate.

[@MakeSushi1]

Thanks!

[@etikai9828]

What do I do with the left over vinegar I overestimated it😭😭

[@MakeSushi1]

use it to pickle something else 🤷‍♂️

[@glammedbynatalia]

Can I use hibiscus to color it

[@MakeSushi1]

Yeah probably

[@MakeSushi1]

Give it a try let me know how it turns out

[@Lila-lc7wd]

Hi, thanks a lot for the recipe. I was wondering 1. are shiso leaves necessary for the taste? 2. Can i use regular vinegar (grape or apple) instead of rice vinegar bc I’m not sure if I can find rice vinegar where i live

[@anonymoususer5068]

Why do you need to dry off/sive the ginger after boiling it, when you add vinegar afterwards? Cheers for the channel mate

[@clinttoney]

Verifiably works, just did it.

[@MakeSushi1]

awesome, thank you for the feedback, always nice to hear people successfully replicate my recipes :)

[@4212daniel]

Can I use dry red hibiscus (jamaica leaves ) for the color

[@surlystick]

Obviously.

[@surlystick]

Yes.

[@pasikhawm7419]

use Tender ginger and you dont have to add any colorant, it turns pink when you add d vinegar mixture

[@MakeSushi1]

I envy you, I'm very limited here in the types of ginger I have available to me, I can only get old ginger roots :(

[@pasikhawm7419]

@@MakeSushi1 Yeah tender ones are only available close to the farming areas. They came to season again, made my first batch for this year recently

[@tormentedsoul7852]

You should have used a plastic mason jar lid. The vinegar is going to react to the metal in the lid.

[@nayeemaiqbal9039]

Wow I should try this recipe 👍

[@MakeSushi1]

Indeed

[@annamichael9259]

Tried it and it's amazing! But the sugar was too much for me would rather add less

[@xenoblue]

Don't touch it with your hands...... Then used his raw hands to put the stuff in

[@surlystick]

Haha, xenoflu said 'used his RAW hands'. I guess cooked hands would be OK?

[@devtillded5395]

the ginger looks like potato chips

[@MakeSushi1]

That is the thinness you want

[@lolitabonita08]

annoying music

[@yutupremon6735]

Is it okay if i dont add the hisho (?) leafs?

[@chefgrigs]

yutupremon it is absolutely fine if you don’t it just won’t have the color

[@MakeSushi1]

Yes but as @exavier said it will not change to a pinkish color

[@saveciprian]

lol who cares about what color it is; we’re all here for the ginger ❤️

[@bobby-joeheinehart3693]

is it only for the color that it has to stay for 7 days? because i don't care about the colour, i just need pickled ginger 2 days from now, since i'm having guests over....HELP :-) I live in Spain too by the way, not far from you (Benalmádena)

[@baseballhunter42]

Glad to see the recipe is for regular ginger. Bought a whole bunch of that, then I start looking at recipes and kept seeing young ginger.

[@rustyspygoat4089]

remember guys, don't touch the cooked ginger before it goes into the jar, because of bacteria and stuff. However, it's totally fine to handle the leaves before throwing them in with the ginger...

[@jimmyrakwichian2563]

This is a cheated way and the flavor wil not up to the level that the pickled ginger would be..... Dont you even know that all vinegars including rice vinegar are not suppose to be heated or meanr not to be broiled?

[@surlystick]

Haha, Rakwitchendoofle said 'not to be BROILED'.

[@Sweethands4]

So if one touches the dried ginger with their hands they might add bacteria to the mixture but using their hands to add the shiso to the jar is perfectly sanitary?!?!?! More amateur youtube tutorials.

[@annasaulsberry9859]

What a great recipe. Thank you so much. I'm tired of people, adding preservatives are foods.

[@mihaelatudor2417]

Why not use only one liter water and 100gr rice vinegar for boiling the ginger? And , if crowding in the pot is a problem, then do the boiling in two batches, but in the same water. Just saying :))). I am always looking to save....

[@liljoe2592]

Thank you for doing this video

[@MakeSushi1]

No problem 😊 I'm glad you liked it @Lil Joe

[@huh6734]

Honestly... you kind of talk too much at the start of your video (time is money), but then your advice about peeling the ginger with the spoon was the bomb... kudos!!

[@roorooadventures4771]

Sweet thanks for this video. What I need right know. Going out to eat is becoming expensive. Thanks for home DIY pick ginger. Sweet 😉

[@victorian.meneghel142]

Let's suppose that I made some gari to myself and consumed it all in one month. After this one month I don't have any more ginger but I still have the mixture of sugar, salt and vinegar... Can I just add more ginger to this mixture instead of making a new whole recipe?

[@mikhailovjae]

What to do if I do not have Shiso leaves?

[@MakeSushi1]

you can leave it out or add a little beetroot for color

[@Flower-ck2bs]

Fantastic. So easy. 🙏🏻🌸

[@MakeSushi1]

Yep, did you give it a try and make your own pickled ginger?

[@kelseymullenix6509]

Can I use red wine vinegar instead? :S

[@MakeSushi1]

you can the taste profile would be different, not bad but just different

[@ivanzuanovic6415]

"Don't touch the ginger with your bare hands to avoid bacteria contamination" - proceeds to add cabbage with his bare hands🤣 JK, awesome video!

[@dougn2350]

as much as I enjoy cooking at home I think I'll just buy my pickled ginger root at the Asian market

[@ram85177]

I just throw in some ginger, red onion, salt, and lemon juice. One day later you have bright pink pickled ginger.

[@danielfulop]

Can I do this without sugar?

[@MakeSushi1]

yes of course, just know the sugar balances the salt so unless you put another sweetener it could be unbalanced. another option is less salt

[@OniricChef]

"Don't touch with your hands, you don't want to add bacteria" Immediately touches the leaves, several times, with both hands

[@samiaall7447]

😂😂👍🤦‍♀️🤦‍♀️😂😂

[@rebekahclevenger3484]

There are a few things exaggerated here, you can totally touch it with your hands. The vinegar kills th bacteria lol I noticed that too

[@jicamaconchileylimon]

he said dont touch the ginger nothing about the leaves

[@jonathanmarino5238]

The Errant Dev same in quarantine, use mask on bus or tube, keep u distance bla bla bla, people talk and them doing the same shit . Humans is stupid 4 some reason.👏🤫

[@Sarah-yo1dd]

Hello. Is it possible to use white vinegar instead of Rice wine. Esp. in the first step when you are boiling it with water. Also, where do you find Shiso leaves. Thanks

[@rachaelflores3810]

Would apple cider vinegar work? Can’t do rice vinegar. Also coconut sugar instead of regular?

[@shoghzakaryan7685]

Thank you so much for the recipe !!! I am gonna make it my husband and me adore pickled gingers❤️

[@MakeSushi1]

Awesome, I hope your husband likes my pickle ginger recipe. If you can try and get young ginger root makes a better result

[@shoghzakaryan7685]

How To Make Sushi Great 👍🏻 thank you

[@Kerys23a]

Will make a nice addition to my brexit stockpile.

[@MakeSushi1]

Ok... 😅

[@Pfsif]

¯\_(ツ)_/¯

[@areej0abbadi]

😂 I liked before watch

[@MakeSushi1]

Thank you! Kim!! really appreciate that!! 😁😁👍👍👍

[@areej0abbadi]

You're welcome ... You really deserve it

[@MakeSushi1]

😁😆👍

[@kampbadam295]

Now I have to get a mandolin 😅

[@MakeSushi1]

Yes, definitely do get a mandolin. They’re great, but do watch out though these things are very very sharp. I really recommend you use the hand guard when using it only once you have a lot of experience you can try using it without hand guard, but many people hurt them selves, even with lots of experience so best just use the hand guard.

[@patrickfilosa8578]

Okay but the traduction in french for the red color is " feuille de bord de mer shishu rouge " ??? what's please

[@izzaconiate2543]

Thank you for this! Soooo ready to try this tomorrow.

[@MakeSushi1]

Awesome Izza! I'm so happy to hear you will be trying out my ginger recipe, good luck !! also please help my channel out by sharing this video, thank you so much!!!

[@matt96533]

what size jar did you use?

[@fioletowysmok798]

Can I skip those leafs? Are they doing anything besides the color? They are not available in my country.

[@NoOneHere2Day]

If you don't have that leave to turn it pink, I would use a hibiscus leaf.

[@enim83]

Don't touch the ginger as you don't want to introduce bacteria but let's grab this shiso and throw it on in there haha. I love pickled finger regardless

[@Sifar333]

Can I use normal vinegar or apple cider vinegar?? And use red cabbage?

[@Bitchovski]

You the Man!! Wish I had thought of tubing this before. We (Fam of 5) are having 8 "rolls" of Sushi tonight 😍 Your rice method is the best, I just add a tad more vinegar. Tonight it's two combinations 1. Smoked salmon, cucumber & mango. 2. Crab sticks, cucumber & avocado dipped in soy & really good wasabi 😎 Thanks for the tips ✌

[@yung_sire2304]

Cool video always entertaining

[@MakeSushi1]

Thanks, Jacob! will you try making this simple pickled ginger recipe?

[@yung_sire2304]

Yes I will thanks for the recipe

[@MakeSushi1]

you're welcome!