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Homemade Pickled Ginger (Gari)

Homemade Pickled Ginger (Gari)

  • Prep

    40 m
  • Cook

    5 m
  • Ready In

    45 m
Phoena

Phoena

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 flavors. It's also great with Century Eggs - a Chinese delicacy. You can find prepared pickled ginger in pink or white at most Asian markets but I preferred to make my own and share with family and friends.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 32 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 14 kcal
  • < 1%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 3.3g
  • 1%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 83 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Cut the ginger into chunks and place them 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 a boil, then pour the boiling liquid over the ginger root 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 one week. You will see that the liquid will change to slightly pinkish in 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 coloring added. Cut pieces of ginger into paper thin slices for serving.
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Reviews

A Murphy
183

A Murphy

8/9/2010

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

mamabear
139

mamabear

7/9/2008

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!

amydoll
102

amydoll

11/18/2007

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.

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