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Deliciously Easy Pickled Sushi Ginger (Gari) Recipe

Pickled Sushi Ginger (Gari)

Ah, the delightful crunch and tang of pickled sushi ginger, or gari, always brings back memories of my favorite sushi nights. There’s something so comforting about having a jar of this vibrant pink ginger on hand, ready to elevate your sushi experience or simply enjoy as a zesty side.
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Prep Time 30 minutes
Total Time 30 minutes
Course: Condiment, Side
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

For the Pickled Sushi Ginger
  • 1 cup fresh ginger peeled and thinly sliced
  • 1 cup rice vinegar this adds the tangy base to our pickling solution
  • 1 cup granulated sugar balances the acidity of the vinegar
  • 1 tsp salt enhances the flavors and helps in the pickling process
  • red food coloring optional, for classic pink color

Equipment

  • Bowl
  • Saucepan
  • Jar

Method
 

  1. Step 1: Start by placing the sliced ginger in a bowl and sprinkle it with salt. Let it sit for about 30 minutes to draw out moisture. This step is crucial for that perfect texture.
  2. Step 2: After 30 minutes, rinse the ginger slices under cold water and drain them well. You want to remove excess salt.
  3. Step 3: In a saucepan, combine the rice vinegar, sugar, and a pinch of salt. Heat over medium heat, stirring until the sugar dissolves. Be careful not to bring it to a boil.
  4. Step 4: Once the sugar is dissolved, remove the saucepan from heat and let the mixture cool slightly.
  5. Step 5: If you want that beautiful pink hue, add a few drops of red food coloring and stir well.
  6. Step 6: Now, place the ginger slices in a clean jar and pour the vinegar mixture over them, ensuring they are fully submerged.
  7. Step 7: Seal the jar tightly and refrigerate for at least 24 hours before using. The longer you let it sit, the more flavorful it becomes!

Notes

Store your pickled ginger in the refrigerator in a sealed jar. It will keep well for up to a month, but trust me, it will be gone long before then!