Pickled Ginger for Sushi
Add a touch of authenticity to your sushi nights with this easy homemade Pickled Ginger recipe. Known as "gari" in Japanese cuisine, this vibrant condiment strikes the perfect balance between tangy, sweet, and slightly spicy flavors. Made with fresh young ginger, rice vinegar, sugar, and a hint of salt, it’s quick to prepare and requires just a brief marinade in the fridge to develop its signature taste and delicate texture. The blanching technique softens the slices and mellows the sharpness, while the pickling solution preserves the vibrant freshness. Whether you’re serving it alongside sashimi, sushi rolls, or as a palate cleanser, this flavorful pickled ginger is sure to elevate your Japanese dining experience. Best of all, it’s free from artificial dyes—enjoy its natural pink hue if you’re lucky enough to have just the right ginger!
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Recipe Information
Ingredients
- 200 grams young ginger
- 120 milliliters rice vinegar
- 75 grams granulated sugar
- 2 grams salt
- 500 milliliters water
Instructions
Peel the young ginger using the edge of a spoon to remove the skin.
Slice the ginger very thinly using a sharp knife or a mandoline slicer. The thinner the slices, the better.
Bring 500 milliliters of water to a boil in a medium pot. Add the sliced ginger and blanch for 2 minutes to soften its texture and tone down the sharpness.
Drain the ginger slices in a colander and let them cool for a few minutes. Pat them dry gently with a clean kitchen towel or paper towels.
In a small saucepan, combine rice vinegar, sugar, and salt. Heat the mixture over medium heat, stirring constantly, until the sugar and salt are fully dissolved. There is no need to bring it to a boil.
Place the blanched ginger slices into a sterilized glass jar or a heatproof container.
Pour the warm vinegar mixture over the ginger, ensuring all the slices are fully submerged.
Allow the mixture to cool to room temperature, then seal the jar or container and place it in the refrigerator.
Let the ginger pickle for at least 24 hours before serving. The color may naturally turn light pink; this is normal and depends on the ginger's age.
Nutrition Facts
Calories |
446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.6 g | 2% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 828 mg | 36% | |
| Total Carbohydrate | 110.6 g | 40% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 78.4 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| 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.
