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Easy Pickled Sushi Ginger (Gari) Recipe

Pickled Sushi Ginger (Gari)

Elevate your sushi experience with homemade pickled ginger, known as gari. This quick and easy recipe allows you to customize the flavor to your liking and is perfect for sushi lovers.
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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Course: Condiment
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

For the Pickled Sushi Ginger
  • 1 cup fresh young ginger peeled and thinly sliced
  • 1 cup rice vinegar
  • 1 cup sugar
  • 1 teaspoon salt
  • optional: red food coloring for color if desired

Equipment

  • Bowl
  • Saucepan
  • Jar

Method
 

  1. Step 1: Begin by placing the sliced ginger in a bowl and sprinkle it with salt. Let it sit for about 30 minutes to draw out moisture.
  2. Step 2: After 30 minutes, rinse the ginger slices under cold water and drain well to remove excess salt.
  3. Step 3: In a saucepan, combine the rice vinegar and sugar. Heat over medium heat, stirring until the sugar dissolves completely.
  4. Step 4: Add the drained ginger slices to the vinegar mixture and bring it to a gentle simmer. Allow it to simmer for 5 minutes.
  5. Step 5: Remove from heat and let the mixture cool to room temperature.
  6. Step 6: If desired, add a few drops of red food coloring for that classic pink hue.
  7. Step 7: Transfer the ginger and pickling liquid to a clean jar. Seal it tightly and refrigerate.
  8. Step 8: For the best flavor, let the ginger pickle for at least 24 hours before using.

Notes

Store in a clean, airtight jar in the refrigerator for up to 2 months, but it's best enjoyed within the first few weeks.