Pickled Ginger | Easy Japanese Recipes at JustOneCookbook.com

Gari - Pickled Sushi Ginger

Course: Side Dish
Cuisine: Japanese
Keyword: sushi ginger
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 4 hours 20 minutes
Servings: 1 cup

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.



  • 3.5-5 oz young ginger (100-150 g)
  • ½ tsp kosher/sea salt (use half for table salt)

Sweet Vinegar (Amazu)

  • 100 ml rice vinegar (½ cup minus 1 Tbsp)
  • 4 Tbsp sugar (45 g)
  • ½ tsp kosher/sea salt (use half for table salt)


  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. Drain the ginger slices over a sieve and then spread 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 100 ml (½ cup minus 1 Tbsp) rice vinegar, 4 Tbsp sugar, and ½ tsp Kosher salt. Bring it to a boil till strong vinegar smell has evaporated, roughly 1 minute. Remove from the heat and let cool slightly. Pour the vinegar mixture 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:


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.