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Gari Recipe

Japanese · Condiment · 20 min total

Gari is a sweet and tangy pickled ginger condiment essential in Japanese cuisine, often served with sushi to cleanse the palate. This homemade version is simple to make and far superior to store-bought.

Ingredients

• 8 oz fresh young ginger (about 1 large hand)
• 1 teaspoon salt
• 1/2 cup rice vinegar
• 1/4 cup sugar
• 1/4 cup water

Instructions

1. Peel the ginger using a spoon (scrape off skin) and slice it very thinly against the grain into rounds. Use a mandoline for uniform thin slices.
2. Place the ginger slices in a bowl, toss with salt, and let sit for 30 minutes. This draws out moisture and tenderizes.
3. Meanwhile, in a small saucepan, combine rice vinegar, sugar, and water. Bring to a boil, stirring to dissolve sugar, then remove from heat and let cool slightly.
4. After 30 minutes, squeeze the ginger slices to remove excess liquid (discard liquid). Rinse the ginger briefly under cold water and squeeze again to remove excess salt.
5. Pack the ginger into a clean glass jar. Pour the warm vinegar mixture over the ginger, ensuring it is fully submerged. Let cool to room temperature.
6. Cover and refrigerate. The gari will be ready to eat after 24 hours, but flavor improves after a few days. It keeps for up to 1 month in the refrigerator.

Tips

• Use young ginger (thin skin, pink tips) for best texture and color; mature ginger may be fibrous and more pungent.
• If desired, add a small slice of red beet or a drop of red food coloring to tint the gari pink.
• Serve alongside sushi or sashimi, or use as a palate cleanser between bites.

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