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Homemade Pickled Sushi Ginger (Gari) Recipe

Pickled Sushi Ginger (Gari)

There's something incredibly special about the zingy flavor of pickled sushi ginger, or gari, that takes sushi night to a whole new level. Making this delightful condiment at home is easy and a fun way to elevate your meals.
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Prep Time 30 minutes
Course: Condiment, Side
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

For the Pickled Sushi Ginger
  • 1 cup fresh young ginger thinly sliced
  • 1 cup rice vinegar
  • 1 cup sugar
  • 1 teaspoon salt
  • 1 tablespoon water
Optional
  • pink food coloring

Equipment

  • Mandoline or Sharp Knife
  • Saucepan
  • Sterilized Jar

Method
 

  1. Step 1: Start by peeling the fresh ginger and slicing it thinly with a mandoline or a sharp knife.
  2. Step 2: Place the sliced ginger in a bowl, sprinkle with salt, and let it sit for about 30 minutes.
  3. Step 3: In a saucepan, combine the rice vinegar, sugar, and water. Heat over medium heat, stirring until the sugar dissolves.
  4. Step 4: If you want that beautiful pink hue, add a few drops of pink food coloring to the vinegar mixture and stir well.
  5. Step 5: Place the ginger slices in a sterilized jar and pour the vinegar mixture over them.
  6. Step 6: Seal the jar and let it cool to room temperature, then refrigerate for at least 24 hours before using.
  7. Step 7: Once ready, you can enjoy your pickled ginger with sushi, rice bowls, or even as a zesty snack!

Notes

Letting the ginger marinate for at least 24 hours in the fridge is key to developing the best flavor.