Homemade Pickled Ginger (Gari)

Pickled ginger, or gari, is served as a palate cleanser alongside sushi or sashimi to help enhance the flavors. Learn how easy it is to make your own.

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Prep Time 40

Cook Time 5

Total Time 45

Servings: 32 servings

Course: Condiment

Cuisine: Japanese

Calories: 14

Ingredients Method Nutrition

Ingredients

8 ounces fresh young ginger root, peeled
1.5 teaspoons sea salt
1 cup rice vinegar
0.33333334326744 cup white sugar

Method

Gather all ingredients.
Cut ginger into chunks.
Place in a bowl, sprinkle with sea salt, and stir to coat. Let stand for about 30 minutes, then transfer to a clean lidded jar.
Stir together rice vinegar and sugar in a saucepan until sugar has dissolved.
Bring to a boil, then pour the boiling liquid over ginger root pieces in the jar.
Allow the mixture to cool, then seal the jar. After a few minutes, the liquid may change to a slightly pinkish color; don't be alarmed. Store in the refrigerator for at least 1 week.
Cut pieces of ginger into paper-thin slices for serving.