This authentic Japanese pickled ginger, known as gari, is a delightful condiment that balances sweet and savory notes with a refreshing crunch. Made from thinly sliced young ginger root, rice vinegar, sugar, and salt, it develops a beautiful pale pink hue naturally during the pickling process. The texture is tender yet crisp, making it an ideal palate cleanser between pieces of sushi or a vibrant addition to rice bowls and salads. This quick-pickling method allows the flavors to meld beautifully within hours, offering a zesty, aromatic experience that enhances any meal. It is a versatile pantry staple that adds a burst of flavor and color to your table, perfect for both everyday cooking and special occasions.
Japanese Style Pickled Ginger
Description
This authentic Japanese pickled ginger, known as gari, is a delightful condiment that balances sweet and savory notes with a refreshing crunch. Made from thinly sliced young ginger root, rice vinegar, sugar, and salt, it develops a beautiful pale pink hue naturally during the pickling process. The texture is tender yet crisp, making it an ideal palate cleanser between pieces of sushi or a vibrant addition to rice bowls and salads. This quick-pickling method allows the flavors to meld beautifully within hours, offering a zesty, aromatic experience that enhances any meal. It is a versatile pantry staple that adds a burst of flavor and color to your table, perfect for both everyday cooking and special occasions.Ingredients
Directions
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Peel the ginger and slice it into very thin strips using a vegetable peeler or mandoline.
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Soak the sliced ginger in ice water for at least one hour to remove excess starch and mild the flavor.
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Drain the ginger thoroughly and pat dry with paper towels.
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Bring a small pot of water to a boil and add the salt.
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Blanch the ginger in the boiling salted water for 10 seconds, then drain immediately.
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Rinse the blanched ginger under cold water to stop the cooking process and drain well.
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In a saucepan, combine rice vinegar, sugar, and water.
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Heat the mixture over medium heat, stirring until the sugar and salt are completely dissolved.
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Remove the vinegar mixture from heat and let it cool to room temperature.
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Pack the drained ginger into a clean, sterilized jar.
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Pour the cooled vinegar mixture over the ginger, ensuring it is fully submerged.
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Seal the jar and refrigerate for at least 24 hours before serving.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 126.9kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 14627.1mg610%
- Total Carbohydrate 30.2g11%
- Dietary Fiber 0.0g0%
- Sugars 30.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use young ginger (shin-shoga) if available, as it has less fiber and a milder flavor, resulting in a more tender pickle.
A vegetable peeler is the best tool for slicing the ginger thinly and evenly; a food processor will mash the ginger.
The ginger will turn a beautiful pink color naturally due to a chemical reaction between the ginger and the acid in the vinegar. No artificial coloring is needed.
Store in the refrigerator for up to 3 months. The flavor will deepen over time.
If the ginger floats, place a small glass weight or a zip-top bag filled with water on top to keep it submerged.
