Pickled ginger (Gari)

    7 days 15 min

    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.

    77 people made this

    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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    Reviews in English (30)


    The recipe does not say whether to wash off the salt. I did not, and the ginger turned out too salty.  -  08 Aug 2010  (Review from Allrecipes US | Canada)


    It is nice to know how to make our own pickled ginger. I sliced the ginger thin when it was raw, then added it to the boiling vinegar mixture and simmered it for about 5 minutes. I then put it in to the jar, cooled it, and stored in the refridgerator. We used it the same day with our sushi...perfect!  -  09 Jul 2008  (Review from Allrecipes US | Canada)


    Very good. Surprised at how easy this was, just hard to wait! To peel ginger, just use a regular spoon and the skin comes right off.  -  18 Nov 2007  (Review from Allrecipes US | Canada)