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Sushi bowl presentation - pickled ginger
5 from 2 votes

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.
Prep Time5 mins
Cook Time5 mins
Total Time40 mins
Course: Condiment
Cuisine: Japanese
Servings: 4 people
Author: Belgian Foodie


  • 200 g ginger peeled and thinly sliced
  • 200 ml rice vinegar
  • 60 g sugar
  • 1 1/4 tsp salt



  • Peel the ginger and then slice it very thinly (as thin as you can).
  • Place the ginger and salt in a bowl and let stand at least 30 minutes.
  • 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.
  • 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.
  • Once cooled completely, place the lid on the jar and store in the refrigerator for at least 2 days before using.

Rushed Method

  • Peel the ginger and then slice it very thinly (as thin as you can).
  • Place the ginger in a bowl. Cover with rice vinegar. Let stand at least 20 minutes. Ready to serve.


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.


Nutrition Facts
Pickled Ginger: Gari
Amount Per Serving
Calories 2
% Daily Value*
Fat 0.01g0%
Saturated Fat 0.002g0%
Polyunsaturated Fat 0.002g
Monounsaturated Fat 0.002g
Sodium 12mg1%
Potassium 4mg0%
Carbohydrates 0.5g0%
Fiber 0.02g0%
Sugar 0.3g0%
Protein 0.02g0%
Vitamin C 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.