How to Make Homemade Pickled Ginger Gari in 5 Minutes

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Pickled ginger is a delightful condiment that enhances the flavors of various dishes, most notably sushi. It not only adds a tangy taste but also serves as a palate cleanser between different sushi pieces. Making your own pickled ginger at home is surprisingly easy and rewarding. Below, you’ll find a simple recipe to whip up your very own batch of this delicious accompaniment.

Pickled Ginger

This sweet and tangy pickled ginger is perfect for serving with sushi or as a garnish for other Asian dishes. The vibrant pink color adds an attractive touch to your plate.

Pickled Ginger Recipe

Ingredients

  • 1 cup young ginger, peeled and thinly sliced
  • 1 cup rice vinegar
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • Red food coloring (optional, for color)

Instructions

  1. Start by peeling the ginger. The best way to do this is to use a spoon to scrape off the skin gently.
  2. Using a mandoline or a sharp knife, slice the ginger as thinly as possible. Thin slices ensure that the ginger picks up the brine and flavors more effectively.
  3. Place the sliced ginger in a bowl. Sprinkle salt over the ginger and let it sit for about 20 minutes to draw out excess moisture.
  4. While the ginger is sitting, prepare the pickling brine. In a saucepan, combine the rice vinegar, sugar, and salt. Heat the mixture over medium heat until the sugar dissolves completely. Do not bring it to a boil.
  5. If you prefer your pickled ginger to have a pink hue, add a few drops of red food coloring to the brine. This step is optional, but it can make your final product visually appealing.
  6. After 20 minutes, rinse the salted ginger under cold running water. This will help remove excess salt from the ginger.
  7. Transfer the rinsed ginger to a sterilized jar or container. Pour the pickling brine over the ginger, ensuring it is fully submerged.
  8. Seal the jar and store it in the refrigerator. Allow the ginger to pickle for at least 24 hours before using, but for the best flavor, let it sit for a week.

Your homemade pickled ginger will last for several weeks in the refrigerator. Enjoy it with sushi, salads, or as a zesty side dish to your favorite Asian meals!