Japanese Pickled Ginger
Bring a touch of authentic Japanese cuisine to your kitchen with this easy and flavorful Japanese Pickled Ginger recipe, also known as "gari." Made with tender young ginger, this tangy-sweet condiment is perfectly balanced with rice vinegar and a hint of sugar for a delicate zing. Blanching the ginger ensures a softer texture, while the pickling process gives it a signature pink hue and vibrant flavor. Ready in just 30 minutes of prep time (plus a quick overnight rest), this pickled ginger pairs beautifully with sushi, sashimi, or rice bowls, adding a refreshing bite to every dish. With simple ingredients and a foolproof technique, you'll have a homemade Japanese classic that's fresher and more delicious than store-bought. Perfect for lovers of Japanese cuisine!
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Recipe Information
Ingredients
- 200 grams Young ginger
- 1 teaspoon Salt
- 120 milliliters Rice vinegar
- 60 grams Granulated sugar
- 60 milliliters Water
Instructions
Peel the young ginger using a spoon to gently scrape off the skin. Use a mandoline or sharp knife to slice the ginger thinly, aiming for paper-thin slices.
Sprinkle the sliced ginger with salt, toss to combine, and set aside for 30 minutes to draw out excess moisture. Rinse the ginger well under cold water and pat dry with paper towels.
Bring a small pot of water to a boil. Add the ginger slices and blanch for 1 minute. Drain and set them aside to cool slightly.
In a small saucepan, combine the rice vinegar, sugar, and water. Heat over medium heat, stirring, until the sugar completely dissolves. Remove the mixture from heat and let it cool slightly.
Place the blanched ginger slices into a clean, sterilized glass jar. Pour the warm pickling liquid over the ginger, covering it completely.
Allow the jar to cool to room temperature. Once cooled, seal the jar with a lid and refrigerate for at least 24 hours to allow the flavors to meld and the ginger to take on a pinkish hue (if using young ginger).
Serve chilled alongside sushi, sashimi, or other Japanese dishes. The pickled ginger can be stored in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.6 g | 2% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2388 mg | 104% | |
| Total Carbohydrate | 95.6 g | 35% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 63.4 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 36 mg | 3% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 830 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
