Restaurant Quality "Gari (Sushi Ginger)" Spring Ginger Pickled in Sweet Vinegar

Restaurant Quality "Gari (Sushi Ginger)" Spring Ginger Pickled in Sweet Vinegar

Enjoy the tender texture and the sweet taste of this pickled ginger. They taste even better when you let them sit for a day.

Ingredients: an amount you can make with 300 g of spring ginger

Spring ginger
about 300 g
1/2 teaspoon
800 ml
For the sweet vinegar sauce:
180 ml
110 g


1. Let's cut these spring ginger...
2. Rinse the ginger under water and rub off the debris with your fingers (Gari turns pink if the red parts are kept intact).
3. Thinly slice the ginger from Step 2 with a knife or a peeler and sprinkle in some salt. Mix and let rest for a while.
4. Fill a pot with 800 ml of water and bring it to a boil. Add the spring ginger from Step 3 and boil for about 2 minutes. Remove and drain in a colander and let cool.
5. Put the ginger from Step 4 in a container.
6. In a pot, heat vinegar and sugar, and mix. Bring it to a boil and simmer for about 3 minutes. Pour the hot liquid into the container from Step 5 (the color should instantly turn pink).
7. Once cooled, store it in the refrigerator (the color will darken after a few days).
8. This is a recipe without boiling the ginger. Refer to Recipe ID: 1443731 "No Need to Boil Spring Ginger Pickled in Sweet Vinegar [Gari]".
9. Tsukudani Recipe "Great for Breakfast! Sweet and Spicy Tsukudani with Spring Ginger". Refer to Recipe ID: 2315341.

Story Behind this Recipe

I wanted to make a sweet and easy to eat "Gari" (sushi ginger) like the kind you find at sushi restaurants...