Easy Homemade Pickled Ginger (Gari): A Quick Japanese Condiment Recipe

Why Make Homemade Pickled Ginger?

Pickled ginger is a vibrant Japanese condiment that brightens every bite of sushi and sashimi while cleansing the palate.

Essential Ingredients for Pickled Ginger

• 8 ounces fresh young ginger root, peeled
• ½ cup rice vinegar
• 2 tablespoons granulated sugar
• 1 teaspoon fine sea salt
• 2 tablespoons water (optional, for milder flavor)

Step-by-Step Instructions for Homemade Gari

1. Peel and slice the ginger. Use a spoon to scrape off the skin, then thinly slice the ginger with a mandoline or sharp knife for delicate, translucent ribbons.
2. Blanch the slices. Bring a pot of water to a boil, add the ginger for 1 minute, then drain and let cool. This removes bitterness and softens the texture.
3. Prepare the pickling brine. In a small saucepan, combine rice vinegar, sugar, salt, and water. Heat over medium, stirring until the sugar dissolves, then remove from heat and cool slightly.
4. Combine ginger and brine. Place the ginger slices into a clean jar. Pour the warm brine over the ginger, ensuring all slices are submerged.
5. Refrigerate to develop flavor. Seal the jar and let it cool to room temperature. Refrigerate for at least 30 minutes (overnight for deeper color and tang).
6. Serve and enjoy. Use your homemade pickled ginger as a sushi garnish, palate cleanser, or vibrant topping for salads and rice bowls.

Chef’s Tips for Perfect Pickled Ginger

• Young vs. mature ginger: Young ginger has a tender flesh and milder heat—ideal for gari.
• Color tricks: A pinch of beet juice or a few drops of natural pink food coloring gives that iconic rosy hue.
• Storage: Keep refrigerated up to 2 weeks; always use a clean utensil to prevent spoilage.

Nutritional Information (per 1½ cups)

• Calories: 14 kcal
• Carbohydrates: 3 g
• Sugar: 2 g
• Protein: 0 g
• Fat: 0 g
• Sodium: 83 mg
• Fiber: 0 g

Enjoy your homemade pickled ginger with sushi, sashimi, or as a zesty garnish on your favorite dishes.