Japanese Gari Recipe
Japanese · Condiment · 25 min total
Gari is sweet pickled ginger, often served with sushi to cleanse the palate. This homemade version is surprisingly easy to make and tastes much fresher than store-bought.
15
min prep
min prep
10
min cook
min cook
24
servings
servings
10
kcal/serving
kcal/serving
Ingredients
- 8 oz fresh young ginger, peeled and thinly sliced
- 1 teaspoon salt
- 1/2 cup rice vinegar
- 1/4 cup sugar
- 1/4 cup water
Instructions
- Place ginger slices in a bowl and toss with salt. Let sit for 30 minutes, then drain and squeeze out excess liquid.
- In a small saucepan, combine rice vinegar, sugar, and water. Bring to a boil, stirring until sugar dissolves.
- Add ginger slices to the saucepan and return to a boil. Remove from heat and let cool completely.
- Transfer ginger and pickling liquid to a clean jar. Refrigerate for at least 24 hours before serving. The gari will turn a pale pink color naturally.
Tips
- Use young ginger for best texture and flavor; it has thin skin and less fiber.
- Store in the refrigerator for up to 3 months.
- Serve alongside sushi or sashimi as a palate cleanser.
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