Pickled Fresh Ginger for Sushi (Gari)!

Pickled Fresh Ginger for Sushi (Gari)!

This gari will make the stuff served at sushi shops taste very artificial. It's that fresh! This recipe is super easy. Make this to serve with sushi or as a palate cleanser at dinner.

Ingredients: 1 batch

Fresh ginger
150 g
a pinch
150 ml
4 tablespoons
1 teaspoon


1. Wash the ginger, and peel it with a spoon. Use a mandoline/knife to slice against the grain to your preferred thickness.
2. Sprinkle with salt and rub it in, then let sit for 5-10 minutes to draw out the moisture. Rinse in water, and squeeze well. The volume will decrease.
3. Prepare the pickling liquid. Bring the ☆ ingredients to a boil, then stop the heat. Add to the ginger and mix. The ginger will turn slightly pink within 30 seconds.
4. Note: You can also make this in a microwave. I add the pickling ingredients to a small glass and microwave for 2 1/2 minutes. It's ready when it reaches a boil. You can store the liquid as-is too.

Story Behind this Recipe

My mom's pickled ginger was a bit tough and sour, so I make it with the pickling liquid that I learned how to make after I got married. I enjoy making this each year.
If you have leftover pickling liquid, try this: Recipe ID:144473.