Homemade Pickled Ginger (Gari) Recipe

Name: Homemade Pickled Ginger (Gari)
Prep time: 40 min
Cook time: 5 min
Total time: 45 min
Yield: 32
Ingredients: 8 ounces fresh young ginger root, peeled; 1.5 teaspoons sea salt; 1 cup rice vinegar; 0.33333334326744 cup white sugar

Cook Time: 5 minutes

Pickled Ginger Recipe

This homemade pickled ginger is a simple, flavorful accompaniment to sushi or other dishes. Heres a step-by-step guide to making it at home.

Ingredients

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

Directions

Step 1: Gather all ingredients.

Step 2: Cut the ginger into chunks and place them in a bowl. Sprinkle with sea salt and stir to coat the ginger evenly.

Step 3: Let the ginger and salt mixture stand for about 30 minutes. This will help the ginger release some moisture.

Step 4: Transfer the ginger pieces to a clean, lidded jar, ensuring they are packed evenly.

Step 5: In a saucepan, stir together the rice vinegar and sugar until the sugar is fully dissolved. Bring the mixture to a boil.

Step 6: Pour the boiling vinegar and sugar mixture over the ginger pieces in the jar, ensuring that the ginger is completely submerged.

Step 7: Allow the jar to cool to room temperature, then seal it with the lid. The liquid may change to a slightly pinkish color after a few minutes, which is completely normal.

Step 8: Store the jar in the refrigerator for at least one week to let the flavors develop.

Step 9: When ready to serve, cut the ginger into paper-thin slices using a sharp knife or mandoline.

Editor's Notes

As mentioned in the recipe, you may notice the liquid and/or ginger turning a slightly pink color. This is a natural reaction between the ginger and rice vinegar. Some commercial pickled ginger also has artificial red coloring to achieve the pink hue. If you are canning or preserving foods, be sure to follow your local guidelines for safe preservation.

Nutrition Facts (per serving)

Calories	14
Total Fat	0g
Sodium	83mg
Total Carbohydrate	3g
Dietary Fiber	0g
Total Sugars	2g
Protein	0g
Iron	1mg
Potassium	30mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Homemade Pickled Ginger (Gari) Recipe

Homemade Pickled Ginger (Gari)

Origin of Pickled Ginger (Gari)

Pickled ginger, known as "gari" in Japanese, is a traditional accompaniment to sushi. It is commonly served alongside sushi and sashimi to cleanse the palate between bites of fish. The origin of gari is closely tied to Japanese culinary history, with pickled ginger being a staple in the country for centuries. The practice of pickling ginger dates back to ancient Japan, where the preservation method helped maintain the availability of fresh ginger during off-seasons. Over time, this unique condiment has become a hallmark of sushi dining worldwide.

Regional Variations of Gari

While gari is most closely associated with Japan, variations of pickled ginger can be found across Asia. In Japan, gari is traditionally made with young ginger, which has a tender, milder taste compared to mature ginger. The vinegar used in the pickling process typically comes from rice vinegar, giving the ginger a delicate, slightly sweet flavor. However, in other parts of Asia, pickled ginger may vary in sweetness, saltiness, and even color, depending on local tastes and available ingredients. Some recipes may even include other natural ingredients such as red cabbage leaves, which give the ginger a distinct pink hue.

Differences from Similar Dishes

Pickled ginger, or gari, is often confused with other pickled foods like kimchi or pickled daikon, but there are some notable differences. Unlike kimchi, which is fermented and typically spicy, gari is a quick-pickle dish that is mild in flavor and tangy from the vinegar. It also has a more delicate texture compared to pickled daikon, which is crunchy and sometimes spicy. The key difference between gari and other pickled vegetables is its use as a palate cleanser rather than a main dish. Its primary role in Japanese cuisine is to cleanse the palate between bites of sushi, enhancing the flavors of the fish.

Where Gari is Usually Served

Gari is most commonly served in sushi restaurants as an accompaniment to sushi or sashimi. It is often placed on the plate alongside the sushi or served in small dishes for diners to help themselves. In addition to sushi, it can be used to enhance the flavor of other Japanese dishes such as tempura or even in salads. Outside of Japan, many Asian restaurants, particularly those serving sushi, also serve gari as part of the meal. It has gained popularity in the Western world, particularly in sushi bars and high-end Japanese eateries.

Interesting Facts About Pickled Ginger

Pickled ginger is known for its health benefits, including its ability to aid digestion and soothe an upset stomach.
In Japan, it is considered bad form to eat gari with sushi in a large quantity, as it is meant to cleanse the palate and not overpower the flavors of the sushi.
Many commercial pickled ginger varieties use artificial coloring to achieve the characteristic pink color, but this homemade version naturally changes to a soft pink hue due to a reaction between the ginger and the vinegar.
Pickled ginger was once thought to have medicinal properties in traditional Japanese medicine. It was used to treat colds and digestive issues, and its warming properties made it a popular food during the winter months.

Conclusion

Making your own homemade pickled ginger is simple and rewarding, allowing you to enjoy this delicate, tangy condiment at home with your sushi. With its rich history and regional variations, gari is more than just a flavorful side dish its a symbol of Japans culinary artistry. Whether youre looking to recreate the sushi bar experience or simply enjoy a unique pickled treat, this homemade version of gari will elevate any meal.

FAQ about Homemade Pickled Ginger (Gari) Recipe

Homemade pickled ginger can last in the refrigerator for up to 3 weeks if stored properly in an airtight container. Ensure that the ginger is fully submerged in the vinegar mixture to maintain its freshness.

While fresh young ginger is preferred for making pickled ginger due to its tenderness and mild flavor, older ginger can also be used. However, it may be tougher and have a stronger flavor, which could affect the final taste of the pickled ginger.

The pink color in pickled ginger often comes from a natural reaction between the ginger and vinegar. If you want to enhance the color, you can add a small amount of red cabbage to the vinegar mixture while simmering it. Some commercial brands also add artificial color to achieve a bright pink hue.

If the pickled ginger turns out too salty, you can rinse it under cold water to reduce the salt content. Alternatively, you can use less salt in the initial preparation and adjust according to your taste.

Yes, you can easily adjust the sweetness of the pickled ginger by modifying the amount of sugar used. If you prefer a sweeter taste, you can increase the sugar amount or even use alternative sweeteners like stevia.

Freezing pickled ginger is not recommended, as it may alter its texture and flavor. The vinegar and sugar solution may cause the ginger to lose its crunch once thawed.

Homemade pickled ginger is typically served as a condiment alongside sushi or sashimi to cleanse the palate. It can also be used in salads, sandwiches, or as a topping for stir-fries and rice dishes.

Yes, a food processor can be a convenient tool for slicing ginger thinly. If you want paper-thin slices, use the thinnest setting on your food processor. Alternatively, a vegetable peeler can also be used for thin slices.

Yes, it is recommended to peel the ginger before pickling it. The skin is tough and can make the final product less pleasant to eat.

Simmering the ginger in the vinegar mixture is optional, but it helps to tenderize the ginger and infuse it with more flavor. Some people prefer to simply pour the boiling vinegar mixture over the ginger, while others simmer it for a few minutes to soften it further.

Comments

mamabear

10/06/2025 01:52:54 PM

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!

A Murphy

08/08/2010 05:06:14 PM

The recipe does not say whether to wash off the salt. I did not, and the ginger turned out too salty.

Angeles

04/11/2019 08:48:33 PM

This is a great base recipe that can be adjusted based on preference. We like our pickled ginger more on the sweet side so I increased the sugar to 1/2 cup and one scoop of Stevia extract. To get the desired pink color, I added one leaf of red cabbage in the vinegar when it was simmering. I tore it into pieces, cooked it down and sieved it out with a wire mesh strainer right before pouring into the ginger. When picking out the ginger at the store look for ones that have a pink blushing, they are easier to peel and slice, and are more tender once pickled.

ArielAnn

12/26/2013 04:21:56 PM

Great recipe. I used stevia instead of sugar, turned out perfect! I used my awesome Breville food processor on the thinnest setting to get the ginger paper thin. I also simmered the ginger in the brine for a few minutes before I put it in the jar, as someone that reviewed this before me said to do. I did not use a whole lot of salt, and I did not rinse it off, so the saltiness is perfect. Turned out awesome! No, it is not pink, but it's natural and homemade and delicious!

Brinavet

04/09/2021 02:40:25 PM

I slice the raw ginger (1.1 setting on Breville), then added the ginger to the vinegar once the sugar was dissolved. I simmered for 5 minutes. It is ready as soon as it’s been cooled.

CLaRosa1

01/04/2022 09:47:18 PM

This did not turn out as expected at all. It was too salty and not sweet enough. Next time I will use half of the salt and use 1/2 cup sugar in the mix. I will also boil the ginger in the mix as it did not "cook" in the jar because even though I sliced it thin I could not slice it paper thin with my slicer without cutting my fingers.

Zubaida Amatullah

04/03/2018 10:53:01 AM

Very good recipe. I used raw sugar and apple cider vinegar and simmered the ginger for about a half an hour since we were going to use it with our sushi that day. It turned out wonderful and will be a staple in our fridge from now on. InshaAllah

Lauren Kestner

06/02/2023 11:13:24 PM

A tip I picked up from a nutritionist. Ginger slices easier when frozen. If you have trouble. And slice before pickling

Kristy

05/10/2021 08:40:41 PM

It is much easier if you just shave the ginger with a vegetable peeler. Rest is all good.

CHRISTYDAWNE

01/04/2025 04:30:35 PM

I bought a big pack of ginger at Costco to try this. I started out by peeling the ginger but that got exhausting and I felt like I was wasting a ton, so I ended up just running the second half through the mandoline. Next time I’ll use the food processor. We love this on a salad or in smoothies. I keep it in the fridge all the time!

Jean Sudbury

01/23/2023 10:22:04 PM

I rinsed off the ginger to reduce saltiness used 1/4 cup sugar Added tangelo zest and juice I think it will be amazingly delicious

Carrie

09/08/2025 04:51:17 AM

Fabulous! Adding a radish will help color the pickled ginger with a soft pink hue naturally.

Bradley Paino

11/13/2024 09:39:33 PM

Stuff is expensive in our stores, so very glad I found your recipe!

SandyZiti6172

11/06/2024 04:07:11 PM

Thank you for teaching me about this topic that I’m enjoying.

Lynn Duskey Gagnon

07/11/2024 02:41:49 PM

I love pickled ginger - it adds a little spice to an otherwise boring lunch. This is a great way to make and use more ginger in your cooking.

Barbara Johnson

07/04/2024 06:22:32 PM

Made it three times already this month.

LoyalCrisp8382

05/17/2024 06:47:38 PM

A great recipe so simple but so tasty. My favorite is in a salad it really lifts a salad .

ShinyJuice3885

04/26/2024 10:50:03 PM

Easy recipe.. yes followed instructions.

Jean Sudbury

01/23/2023 10:22:04 PM

I rinsed off the ginger to reduce saltiness used 1/4 cup sugar Added tangelo zest and juice I think it will be amazingly delicious

WobblyRoll4365

12/19/2022 04:14:58 AM

It is way too salty! I followed the recipe perfectly! Can someone tell me WHY it's so salty? I love ginger Gari & eat it all the time so, I had the idea of making it. However... it is so salty! Taste great at first then once you swallow you get hit with the salt! My whole family has agreed with this sad outcome 😔 any help would be greatly appreciated 🙏

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