Pickled Sushi Ginger (Gari)

Pickled Sushi Ginger (Gari)

Learn how to make delicious homemade pickled sushi ginger (gari) with this easy recipe. Perfect for sushi lovers, this guide includes simple steps and ingredients to elevate your sushi experience. Fresh, flavorful, and preservative-free!

Author : Aline Cueni

4.93 from 14 votes

Prep Time :15

Cook Time :5

Total Time :20

Servings : 1 Jar

Calories : 184kcal

Ingredients

3.5 oz (100 g) fresh ginger, choose young ginger
½ teaspoon salt

Brine

¼ cup (60 ml) rice vinegar
2 tablespoon granulated sugar
¼ teaspoon salt

Instructions

Peel the young ginger (use a sharp teaspoon - it’s a neat trick that works wonders) and slice it as thinly as possible. A mandoline slicer works great for this, but a sharp knife will do the trick too.
Mix the sliced ginger with ½ teaspoon of salt in a small bowl. Set aside for 5 minutes.
Bring a small saucepan of water to a boil. Add the salted ginger and cook for 1 minute (up to 5 minutes if you prefer it less spicy). Drain the ginger in a sieve, let it cool, and squeeze out any excess liquid with your hands. Transfer in a mason jar.
In a small saucepan, combine the rice vinegar, sugar, and salt. Heat until the sugar and salt are fully dissolved, then remove from heat. Pour the warm pickling solution over the ginger, ensuring all slices are submerged.
Let it cool to room temperature, then cover and refrigerate for at least a few hours before serving. The flavors develop beautifully over time, tasting best after a few days.

Notes

Ginger Cooking Time: The longer you cook the ginger, the milder it gets. But don't cook it longer than 5 minutes.
Store: Your pickled ginger will stay fresh in the refrigerator for several weeks. The flavor improves as it sits, making it even more delicious over time.
Leftover Pickling Liquid: Don’t throw away the vinegar mixture once the ginger is gone! It makes a fantastic stir-fry sauce when mixed with soy sauce and a bit of brown sugar.