Pickled ginger, called Gari in Japanese, is the sweet-and-sour ginger often served with sushi.
It refreshes your palate between bites, so you can fully enjoy each piece.
Made by marinating thinly sliced ginger in vinegar and sugar, it has a light and refreshing taste.
Young ginger naturally turns pink, which makes it look beautiful, too.
It’s simple, tasty, and an essential part of Japanese food culture.
Ingredients
- Fresh ginger: 200 g
- Rice vinegar: 150 ml
- Sugar: 3 tbsp (adjust to taste)
- Salt: 1/2 tsp
Instructions
- Peel the ginger and slice very thinly.
- Sprinkle with salt, mix, and let sit for 10 minutes.
- Blanch in boiling water for 1–2 minutes, then drain well.
- Mix vinegar and sugar in a bowl until the sugar dissolves.
- Pour over the ginger, then store in a jar in the fridge.
Keeps for about 2–3 weeks.
VIDEO: Watch How to Make It
https://www.instagram.com/p/DNxzB5kZKy-
Tips for Making Gari
• Use young ginger: Softer, less spicy, and naturally turns pink.
• Slice as thin as possible: The thinner the slices, the better the texture and flavor.
• Drain well after blanching: If water remains, the flavor gets diluted and it won’t keep as long.
• If sugar doesn’t dissolve easily: Gently heat the vinegar mixture, then pour it over the ginger while still warm. Let it cool completely before placing it in the fridge.
• Let it rest: The flavor deepens after a day in the fridge.
• Adjust to your taste:
– If the vinegar tastes too strong → Reduce vinegar to about 120 ml, or increase sugar to 4 tbsp.
– If you like it sweeter → Use 4–5 tbsp of sugar.
– If the ginger tastes too spicy → Blanch the slices a little longer (2–3 minutes).
