Name: Pickled Sushi Ginger (Gari) Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 4 h
Cuisine: Japanese
Ingredients: 3.5 oz fresh young ginger; ½ tsp salt (for salting ginger); ¼ cup rice vinegar; 2 tbsp granulated sugar; ¼ tsp salt

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Introduction

Pickled sushi ginger, also known as gari, is a tangy and sweet accompaniment that perfectly cleanses the palate between sushi bites. Making it at home is simple and allows you to enjoy fresh, vibrant ginger anytime.

A small clear glass jar filled with thin, pale yellow slices of pickled ginger. The ginger pieces have a slightly translucent look and are tightly packed inside the jar. The jar's clear glass shows the texture of the ginger, which looks soft and wet. It is placed on a white marbled surface, with soft light highlighting the shiny glass and the glossy ginger inside. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3.5 oz fresh young ginger
½ tsp salt (for ginger preparation)
¼ cup rice vinegar
2 tbsp granulated sugar
¼ tsp salt (for pickling solution)

Instructions

Step 1: Peel the young ginger using a sharp teaspoon to remove the skin gently. Slice the ginger as thinly as possible. A mandoline slicer works well, but a sharp knife is also effective.
Step 2: Place the sliced ginger in a small bowl and mix with ½ teaspoon of salt. Let it sit for 5 minutes to draw out excess moisture.
Step 3: Bring a small saucepan of water to a boil. Add the salted ginger slices and cook briefly for 1 minute, or up to 5 minutes if you prefer a less spicy flavor. Drain the ginger in a sieve, allow it to cool, and gently squeeze out any extra liquid. Transfer the ginger to a clean jar.
Step 4: In a small saucepan, combine rice vinegar, granulated sugar, and ¼ teaspoon salt. Heat the mixture until the sugar and salt dissolve completely, then remove from heat. Pour the warm pickling liquid over the ginger, making sure all slices are submerged.
Step 5: Allow the jar to cool to room temperature. Cover it and refrigerate for at least a few hours before serving. The flavors deepen over time, reaching their best after a few days.

Tips & Variations

Use young ginger for a milder, less fibrous texture and a more delicate flavor.
If you don’t have a mandoline, a very sharp knife and patience will yield thin, even slices.
Adjust the sugar and vinegar levels to taste, adding a bit more sugar for sweeter pickled ginger.
For a pink tint similar to store-bought gari, add a small slice of pickled beet or a pinch of natural red coloring while pickling.

Storage

Store pickled sushi ginger in an airtight jar in the refrigerator. It will keep well for up to 3 weeks. Use a clean utensil when removing slices to maintain freshness. Serve chilled or at room temperature as a sushi side or palate cleanser.

How to Serve

A white round plate filled with seven sushi rolls arranged near the left edge, each roll showing a black seaweed outer layer surrounding white rice and mixed fillings of green cucumber, light cream avocado, and some sesame seeds on top; a small pile of pale yellow pickled ginger sits on the plate near the sushi, and a pair of light brown wooden chopsticks rest on the right side of the plate, placed diagonally. Above the plate is a small clear glass jar filled with more pale yellow pickled ginger, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use mature ginger for this recipe?

Yes, but mature ginger is tougher and more fibrous, so the texture will be less delicate and the flavor more pungent compared to young ginger.

How long does it take for the flavors to develop?

The pickled ginger tastes good after a few hours but reaches optimal flavor after 2 to 3 days of refrigeration.