For the best flavor and texture, use young ginger, which has a thinner skin and is less fibrous. The pickling liquid can be adjusted to your preference. For a sweeter gari, add more sugar. For a tangier gari, add more rice vinegar. The pink color in gari is a natural reaction between the ginger and the vinegar. If you prefer a whiter gari, you can add a small piece of beetroot during pickling, then remove it after a few days. Gari will keep in the refrigerator for several months.
Homemade Pickled Ginger (Gari)
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PREP TIME40 mins
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COOK TIME5 mins
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TOTAL TIME45 mins
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SERVING32 People
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VIEWS211
Delicate and refreshing, homemade Gari (pickled ginger) is a traditional Japanese condiment that cleanses the palate between bites of sushi or sashimi. This vibrant, tangy ginger is surprisingly simple to make at home, offering a crisper, fresher flavor than store-bought varieties.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate3 g
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Fiber0 g
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Protein0 g
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Sodium83 mg
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Sugar2 g
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Fat0 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Prepare the Ginger: Gather all ingredients. (5 minutes)
02 Step
Recipe View 5 mins Salt the Ginger: Cut the peeled ginger into manageable chunks, about 1-inch in size. Place the ginger in a bowl, sprinkle with sea salt, and stir to coat evenly. (5 minutes)
03 Step
Recipe View 30 mins Rest and Drain: Let the salted ginger stand for at least 30 minutes, allowing it to release excess moisture. After 30 minutes, transfer the ginger to a clean, lidded glass jar. (30 minutes)
04 Step
Recipe View 5 mins Prepare the Pickling Liquid: In a small saucepan, combine the rice vinegar and sugar. Stir over medium heat until the sugar is completely dissolved. (5 minutes)
05 Step
Recipe View 5 mins Infuse the Ginger: Bring the vinegar mixture to a gentle boil. Carefully pour the hot liquid over the ginger root pieces in the jar, ensuring they are fully submerged. (5 minutes)
06 Step
Recipe View 168 hrs Cool and Store: Allow the mixture to cool completely at room temperature before sealing the jar tightly. Refrigerate for at least 1 week to allow the flavors to fully develop. The ginger may turn a lovely pink hue naturally. (1 week)
07 Step
Recipe View 5 mins Serve: When ready to serve, remove the pickled ginger from the jar and cut into paper-thin slices using a sharp knife or mandoline. (5 minutes)
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Marcella Mertz
Mar 5, 2024I've always been intimidated by making pickled ginger, but this recipe made it approachable. The taste is so much better than store-bought!
Bo Anderson
Nov 6, 2023The tip about adjusting the sweetness is great! I like mine a little less sweet, so I reduced the sugar slightly. Perfect!
Mittie Doyle
Sep 13, 2023This recipe is so easy to follow and the results are amazing! My homemade sushi nights just got a whole lot better.