Pickled ginger (Gari)

Pickled ginger (Gari)


26 people made this

About this recipe: Make your own homemade pickled ginger to serve with sushi or your favourite Japanese dishes. Pickled ginger is called gari or amazu shoga in Japanese. It's served with sushi or sashimi and eaten between different kinds of sushi. It helps to clean your taste buds and enhance the flavours.


Serves: 32 

  • 225g fresh root ginger, peeled
  • 1 1/2 teaspoons sea salt
  • 225ml rice vinegar
  • 5 tablespoons caster sugar

Prep:10min  ›  Cook:5min  ›  Extra time:7days pickling  ›  Ready in:7days15min 

  1. Cut the ginger into chunks and place into a bowl. Sprinkle with sea salt, stir to coat and let stand for about 30 minutes. Transfer the ginger to a clean jar.
  2. In a saucepan, stir together the rice vinegar and sugar until sugar has dissolved. Bring to the boil, then pour the boiling liquid over the root ginger pieces in the jar.
  3. Allow the mixture to cool, then put the lid on the jar and store in the refrigerator for at least 1 week. You will see that the liquid will change to slightly pinkish in a few minutes. Don't be alarmed because it's the reaction of rice vinegar that causes the change. Only quality rice vinegar can do that! Some commercial pickled ginger has red colouring added. Cut pieces of ginger into paper thin slices for serving.

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