Pickled Ginger: Gari
Pickled ginger (gari) is a Japanese condiment often eaten after sushi. Making pickled ginger is easy and allows you to ensure its quality.
Chef:Belgian Foodie
Servings Prep Time
200g 5minutes
Cook Time Passive Time
5minutes 30minutes
Servings Prep Time
200g 5minutes
Cook Time Passive Time
5minutes 30minutes
Ingredients
Instructions
Traditional
  1. Peel the ginger and then slice it very thinly (as thin as you can).
  2. Place the ginger and salt in a bowl and let stand at least 30 minutes.
  3. Towards the end of the 30-minute waiting time, place the rice vinegar and sugar into a pot. Bring to a boil and then stopping the heat immediately.
  4. Place the ginger in a clean (sterilized) glass jar. Pour the boiling sweetened vinegar over the ginger in the jar. Let cool completely with lid off.
  5. Once cooled completely, place the lid on the jar and store in the refrigerator for at least 2 days before using.
Rushed Method
  1. Peel the ginger and then slice it very thinly (as thin as you can).
  2. Place the ginger in a bowl. Cover with rice vinegar. Let stand at least 20 minutes. Ready to serve.
Recipe Notes

I often prepare the pickled ginger using the rushed method. This ginger is not as sweet, allowing you to enjoy the actual taste of ginger. If you prefer the ginger to be sweetened, add a little fine sugar to the rice vinegar.

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