How To Make Gari – Japanese Pickled Ginger

Juicy, sweet, sour and spicy, Japanese pickled ginger is the best garnish for sushi, ramen, and more.

How To Make Gari - Japanese Pickled Ginger - Juicy, sweet, sour and spicy, Japanese pickled ginger is the best garnish for sushi, ramen, and more.

One way to tell if a Sushi restaurant is authentic is by trying its pickled ginger. The best Japanese pickled ginger, or Gari, is sweet and sour, with a slight spiciness that compliments the main dish.

And making pickled ginger is surprisingly easy. With four ingredients and a mason jar, you can have this flavorful Japanese pickle at home.

What kind of ginger to pickle?

Traditional Japanese Gari is made from young ginger or Zi Jiang in Mandarin. Sometimes it’s also called spring ginger, pink ginger or baby ginger.

Unlike regular fresh ginger that is thick-skinned, spicy and fibrous, young ginger is juicy and less spicy. 

The skin of young ginger is almost translucent. So you don’t need to peel it off. With a scrub, you can easily remove most of it. Some Japanese like to keep the skin on while making young ginger pickle. It leaves the Gari a pretty shade of pink. 

What kind of ginger to pickle? - difference between young ginger and regular ginger

Young ginger also picks up the favor of vinegar quicker than regular ginger. It will take 3 to 5 days for ginger to turn sweet and sour. With young ginger, you’ll only need a night.

Where to find young ginger?

Young ginger is not as common as regular ginger. But you can still find it in Asian markets or the farmers’ markets. 

This is how young ginger in the stores look like. The fresh ones should have a pink tip.

What is young ginger- Fresh young ginger at store

How to make Gari – the Japanese pickled ginger

How To Make Gari - Japanese Pickled Ginger - Juicy, sweet, sour and spicy, Japanese pickled ginger is the best garnish for sushi, ramen, and more.

Ingredients

  • 80 grams of young ginger (about half a hand)
  • 1 tsp of sugar
  • 200ml of rice vinegar
  • 50ml of apple cider vinegar (optional)

Instructions

  1. With a scouring pad or a cloth, rub any dirt off the skin of young ginger. Wash thoroughly and cut off any tough stems.
  2. Wash your mason jar and dry completely beforehand. I usually wash it with soup and put both the jar and the lid in the oven and bake for 2 minutes. A dried mason jar will ensure your pickled ginger can be stored up to 6 months.
  3. Slice the ginger thinly. Put them in the jar. Add sugar and vinegar. Seal the jar and place it in the fridge overnight. And you’ll have the sweet and sour gari the next day.
Juicy, sweet, sour and spicy, Japanese pickled ginger is the best garnish for sushi, ramen, and more.

How to use pickled ginger?

Serving with sushi is a common way of eating pickled ginger. You can also add some slices to ramen, curry or pork dumplings. The sourness helps to balance the taste of the grease of the dish. 

Have you made this pickled ginger recipe?

Tell me about how it goes! Also, feel free to leave your thoughts or questions in the comment!

Gari - Japanese Pickled Ginger

Gari - Japanese Pickled Ginger

Yield: 5
Prep Time: 10 minutes
Total Time: 10 minutes

Ingredients

  • 80 grams of young ginger (about half a hand)
  • 1 tsp of sugar
  • 200ml of rice vinegar
  • 50ml of apple cider vinegar (optional)

Instructions

  1. With a scouring pad or a cloth, rub any dirt off the skin of young ginger. Wash thoroughly and cut off any tough stems.
  2. Wash your mason jar and dry completely beforehand. I usually wash it with soup and put both the jar and the lid in the oven and bake for 2 minutes. A dried mason jar will ensure your pickled ginger can be stored up to 6 months.
  3. Slice the ginger thinly. Put them in the jar. Add sugar and vinegar. Seal the jar and place it in the fridge overnight. And you'll have the sweet and sour gari the next day.
Nutrition Information:
Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 25Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 3mgCarbohydrates: 4gFiber: 0gSugar: 1gProtein: 0g

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