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Homemade Pickled Ginger (Gari)

“Pickled ginger is called gari or amazu shoga in Japanese. It's served with sushi or sashimi and eaten between different kinds of sushi. It helps to clean your taste buds and enhance the flavors. It's also great with Century Eggs - a Chinese delicacy. You can find prepared pickled ginger in pink or white at most Asian markets but I preferred to make my own and share with family and friends.”

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Reviewed: Oct. 30, 2008

Good recipe. I used apple cider vinegar with a dash of balsamic as I had ran out of rice vinegar (We live 150ks from nearest supply) did not have the natural pink color still tasted good and cleaned the pallet. Next time I might add a little finely sliced chilli.

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Reviewer:

Cushla

Cooking Level: Expert

Living In: Charters Towers, Queensland, Australia

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Reviewed: Jul. 9, 2008

It is nice to know how to make our own pickled ginger. I sliced the ginger thin when it was raw, then added it to the boiling vinegar mixture and simmered it for about 5 minutes. I then put it in to the jar, cooled it, and stored in the refridgerator. We used it the same day with our sushi...perfect!

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