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

Pickled Sushi Ginger (Gari)

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 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 12 servings
Calories 72kcal


  • 345 grams young ginger
  • 1 cup rice vinegar
  • 140 grams sugar (~2/3 cup)
  • 5 grams salt (~1 teaspoon)
  • 5 grams konbu (2x4 inches)


  • Cut off the pink ginger shoots and set them aside. Cut the ginger into manageable pieces and then peel it using a spoon.
    Peeling ginger using a spoon.
  • Thinly slice the ginger using a sharp knife or mandoline.
    Slicing young ginger on a 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.
    Blanching sliced young ginger.
  • In a non-reactive saucepan, add the vinegar, sugar, salt, konbu, and pink ginger shoots and heat it until the sugar and salt are fully dissolved. Do not let it boil.
    Making pickling brine for Japanese sushi ginger.
  • 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.
    Pickling ginger in vinegar, sugar, and salt to make sushi ginger.


Calories: 72kcal | Carbohydrates: 17g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 167mg | Potassium: 120mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg