Easy Pickled Ginger (Gari)

Easy Pickled Ginger (Gari)

1 serving
This easy recipe for Pickled Ginger (Gari) is so delicious, with a wonderful flavour and warmth. To make it, we soak thin slices of young ginger in a sweet rice wine vinegar brine. As they soak, they become a very soft, natural shade of pink. Serve thin slices of this pickle alongside sushi, sashimi and so much more.

Ingredients

  • fresh young ginger

    see note 1

    200 g
  • cooking sea salt

    see note 2

    2 tsp
  • boiling water - to cover the ginger
  • caster/superfine sugar
    ¼ c
  • rice vinegar/rice wine vinegar

    see note 3

    ½ c
  • water

    see note 4

    ¼ c

Directions

To sterilise the jar:

  1. 1

    Sterilise the jar you'll be using to store the ginger.Choose glass jars with an airtight, metal lid and ensure they have been washed by hand in hot soapy water then rinsed well. Check that the metal lids do not have rubber inserts - if they do allow them to air dry. Preheat the oven to 130 Degrees C (270 F) and place the jar in the oven for 15-20 minutes. Keep the jar warm.

For the pickled ginger:

  1. 1

    Using a teaspoon, scrape the skin off the ginger.Remove any brown spots or blemishes that may be left.

  2. 2

    Using a vegetable peeler, sharp knife or mandoline on a super-thin setting, slice pieces of ginger.In a small heat-proof bowl, add the slice ginger and sprinkle the salt over the top. Stir and allow to sit for 5 minutes.

  3. 3

    Pour boiling water on the ginger (just enough to cover) and sit for a further 2 minutes.Drain the water, and once cool enough to handle, use your hands to squeeze any excess liquid from the ginger.Set the ginger aside to drain further on paper towel while you prepare the pickling liquid.

  4. 4

    Prepare your pickling liquid by placing the water, rice wine vinegar and sugar in a non-reactive saucepan. (See Note 5)On a medium heat, stir to dissolve the sugar. Increase heat, and boil for 30 seconds.

  5. 5

    Place the ginger pieces into the sterilised jars before carefully pouring the hot pickling liquid over the ginger.Seal the jar, and allow to cool on your kitchen bench for 30 minutes, before placing in the refrigerator.

  6. 6

    The Pickled Ginger can be eaten once cooled, but I recommend waiting at least 24 hours to allow the flavours to develop and mellow.

Easy Pickled Ginger (Gari)

Easy Pickled Ginger (Gari)

268 min1 serving375 cal

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About this Recipe

Craving the delicate, tangy palate cleanser that perfectly complements your homemade sushi or sashimi? This easy recipe for Pickled Ginger, known as Gari, brings that restaurant-quality touch right to your kitchen.What makes this Gari recipe stand out is its simplicity and reliance on specific ingredients to achieve authentic results. By soaking thin slices of tender young ginger in a sweet rice wine vinegar brine, you unlock a wonderful balance of flavor and warmth that develops a beautiful, natural pink shade as it pickles. This method ensures a soft texture and vibrant taste far superior to store-bought versions.Prepare for a truly delightful culinary experience. You'll discover thinly sliced ginger with a remarkably soft, yielding texture that melts in your mouth, offering a gentle warmth and a refreshing tang. The ginger takes on a very natural, appealing shade of pink, making it as visually appealing as it is delicious. This pickle is designed to awaken your palate, providing a crisp, clean counterpoint to richer flavors, leaving you refreshed and ready for the next bite.This recipe is meticulously crafted to highlight the delicate qualities of fresh young ginger, which is paramount for achieving the signature soft texture and its characteristic natural pink color. The specific blend of caster/superfine sugar and rice wine vinegar is carefully balanced to create the traditional sweet and tangy brine, essential for the authentic taste of Gari. For optimal results and the intended flavor profile, we recommend adhering to these key ingredients as specified.Serve thin, translucent slices of this vibrant pickle alongside your favorite sushi rolls, fresh sashimi, or even grilled fish. Its clean, bright flavor also makes it a fantastic accompaniment to rich, savory dishes, offering a palate-cleansing contrast that elevates any meal.

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