Pickled Ginger 新生姜の甘酢漬け (ガリ)

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  • Often served with sushi or sashimi, Pickled Ginger (known as Gari in Japanese) is perfect for cleansing the palate and enhancing the flavors of your meal. This recipe teaches you how to make sushi ginger at home.

    Pickled Ginger in a glass jar.

    If you enjoy my sushi recipes like Hand Roll sushi, California Roll, Dragon Roll, and Spicy Tuna Roll, there’s one crucial complementary dish you need to enjoy with your amazing sushi.  And that’s Pickled Ginger, or Sushi Ginger.  In Japan we call it Gari (ガリ) or Shin-shoga no Amazu-zuke (新生姜の甘酢漬け).

    Pickled Ginger in a small bowl.

    How to Make Pickled Ginger

    The reason why it took me a while to share this recipe is that I had a hard time finding the young ginger with pink tip (shown in the picture below).  Most of young gingers in Asian grocery stores didn’t have the pinkish tip (cut off).  And this pink pigment makes the pickled ginger naturally pink.  So it’s very important!

    Young Ginger on a table.

    Why use Young Ginger for Pickled Ginger?

    Young ginger has a mild ginger flavor and a fine fleshy texture that is tender, unlike matured ginger usually used for cooking.  The young ginger’s skin is very thin and easy to peel with fingers or a spoon.

    To make sushi ginger, only young ginger is used.  It’s thinly sliced and then marinated in sugar and rice vinegar mixture.  The sliced ginger will naturally become light pink color from the pink parts of the young ginger.

    Many commercially produced and sold pickled ginger are artificially dyed pink, but you should be able to find some brands that avoid the artificial coloring.

    Young ginger are harvested and sold in early summer.  During my visit to Japan this summer, there were many fresh young gingers in the supermarket and I knew I had to make this recipe!

    Pickled Ginger in a glass jar.

    Why We Serve Sushi with Pickled Ginger

    Gari or Sushi Ginger is often served and eaten while you eat sushi and it’s an essential part of sushi meal.

    The ginger’s spiciness and sweet vinegar flavor cleanse the palate between eating different pieces of sushi, allowing you to enjoy different kinds of fish and rolls.

    At a sushi restaurant, you can ask more if you want extra. 🙂

    Pickled Ginger in a small bowl and a glass jar.

    When you find young ginger in the grocery store, you know what to do now!  Hope you enjoy this homemade pickled ginger recipe!

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    4.5 from 4 votes
    Pickled Ginger (Sushi Ginger/Gari) | Easy Japanese Recipes at JustOneCookbook.com
    Pickled Ginger
    Prep Time
    15 mins
    Cook Time
    5 mins
    Total Time
    4 hrs 20 mins
     
    Course: Side Dish
    Servings: 1 cup
    Ingredients
    • 3.5-5 oz young ginger (3.5-5 oz = 100-150 g)
    • ½ tsp Kosher salt (½ tsp = 1/4 tsp. table salt)
    Sweet Vinegar (Amazu)
    • 100 ml rice vinegar (100 ml = right between 1/3 cup and 1/2 cup)
    • 4 Tbsp sugar (4 Tbsp = 40-50 g)
    • ½ tsp Kosher salt (½ tsp = 1/4 tsp. table salt)
    Instructions
    1. Gather all the ingredients.

      Pickled Ginger Ingredients
    2. Using a spoon, scrape off brown spots. Then thinly slice with a peeler.
      Pickled Ginger 1
    3. Sprinkle ½ tsp. Kosher salt and set aside for 5 minutes. Then add the ginger into a boiling water and cook for 1-3 minutes. If you want to keep it spicy, take it out around 1 minute. Otherwise, 2-3 minutes is good.
      Pickled Ginger 2
    4. Pour the water into a sieve and let the ginger slices drain completely by spreading them out in a single layer. With your clean hands, squeeze the water out and put them in a sterilized jar or Mason jar.
      Pickled Ginger 3
    5. In a small pot, add 3.4 oz (100 ml) rice vinegar, 4 Tbsp. sugar, and ½ tsp. Kosher salt, and bring it to a boil till strong vinegar smell has evaporated. When it’s slightly cool, pour the liquid into the jar with sliced ginger. Close the lid, let cool and refrigerate.
      Pickled Ginger 4
    6. Several hours later (minimum 3-4 hours), the ginger will turn slightly pink. The following day it will be even more pink. The pickled ginger can be stored in an airtight container in the refrigerator for up to 1 year.
      Pickled Ginger 5
    Recipe Notes

    Equipment you will need:

    • A sterilized jar with a lid

     

    Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.

     

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