Pickled Sushi Ginger (Gari)

Gari, or sushi ginger, is an easy, refreshing pickled condiment made with young ginger, vinegar, sugar, and salt.

Gari or pickled sushi ginger is a refreshing palate cleanser that's most frequently served alongside sushi. In this recipe, I will show you everything you need to know to make this delicious sushi condiment at home.

Course Condiments & Pickles

Cuisine Japanese

Keyword sushi

Level Beginner

Main Ingredient Vegetable

Diet Dairy-Free, Gluten-Free, Low-Fat, Pescatarian, Vegan, Vegetarian

Prep Time 10

Cook Time 5

Total Time 15

Servings servings

Calories 66kcal

Author Marc Matsumoto

Equipment

Ingredients

345 grams young ginger
1 cup rice vinegar
140 grams evaporated cane sugar (~⅔ cup)
5 grams salt (~1 teaspoon)
5 grams konbu (2x4 inches)

Grams + US Cups - US Standard

Instructions

Cut off the pink ginger shoots from 345 grams young ginger and set them aside. Cut the ginger into manageable pieces and then peel it using a spoon.
345 grams young ginger
Thinly slice the ginger using a sharp knife or mandoline.
Bring a pot of water to a boil and add the ginger. Let this come back to a boil and cook for 1-2 minutes. Drain the ginger and set it aside.
In a non-reactive saucepan, add the vinegar1 cup rice vinegar, 140 grams evaporated cane sugar, 5 grams salt, 5 grams konbu, and pink ginger shoots and heat it until the sugar and salt are fully dissolved. Do not let it boil.
1 cup rice vinegar, 140 grams evaporated cane sugar, 5 grams salt, 5 grams konbu
Put the drained ginger in a non-reactive container and then pour the hot brining liquid over it. Mix it around to ensure the liquid is evenly distributed and the ginger is fully submerged. Let this pickle in the refrigerator for at least 24 hours.

Video

Nutrition