Spring Ginger Pickled in Sweet Vinegar (Gari/Sushi Ginger)

Spring Ginger Pickled in Sweet Vinegar (Gari/Sushi Ginger)

Serve this with sushi of course, or with sashimi too. Adjust the sweetness of the vinegar marinade to your taste to make gari your way.

Ingredients: 500 g of spring ginger

Spring ginger root
500 g
400 ml
160 g
2 tablespoons
1 teaspoon


1. Wash the spring ginger roots, and slice very very thinly without peeling (I used a vegetable peeler to slice it thinly).
2. The ginger roots are not peeled, but do cut off any browned or discolored bits. Don't cut the red shoot ends off. They will turn the ginger a pretty pink color.
3. Sprinkle the sliced ginger with a little salt (not listed), and mix up quickly. Leave it for a while.
4. Make the sweet vinegar sauce: Put the vinegar, sugar, honey and salt in a pan and bring to a boil. Turn the heat down to low-medium, and simmer for 5 minutes. Turn off the heat. Pour into storage jars that have been sterilized in boiling water, and leave to cool.
5. Bring water to a boil in another pan, and add the sliced ginger from Step 2, salt and all. Boil for 3 minutes, then drain well. Put the ginger slices in the sweet vinegar sauce filled jars while still hot. (They will turn a pretty pink after some time.)
6. You can start eating it the day it's made, but they will taste better after they have been marinating for 4 to 5 days when the flavors will have permeated the ginger, and the vinegar will have become mild. To store the ginger, close the lids tightly and refrigerator.
7. Serve with sushi.

Story Behind this Recipe

I have been making "gari" sushi ginger since I saw a recipe in a book I borrowed from the library some time ago. After making it many times, I've added my own tricks to make improve the results, to create my own gari recipe.