Homemade Pickled Ginger (Gari)

Homemade Pickled Ginger (Gari)

19
Phoena 0

"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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Ingredients

45 m servings 14 cals
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Original recipe yields 32 servings

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Nutrition

  • Calories:
  • 14 kcal
  • < 1%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 3.3g
  • 1%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 83 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Cut the ginger into chunks and place them into a bowl. Sprinkle with sea salt, stir to coat and let stand for about 30 minutes. Transfer the ginger to a clean jar.
  2. In a saucepan, stir together the rice vinegar and sugar until sugar has dissolved. Bring to a boil, then pour the boiling liquid over the ginger root pieces in the jar.
  3. Allow the mixture to cool, then put the lid on the jar and store in the refrigerator for at least one week. You will see that the liquid will change to slightly pinkish in few minutes. Don't be alarmed because it's the reaction of rice vinegar that causes the change. Only quality rice vinegar can do that! Some commercial pickled ginger has red coloring added. Cut pieces of ginger into paper thin slices for serving.

Footnotes

Reviews

19
  1. 23 Ratings

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Most helpful positive review

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 i...

Most helpful critical review

The recipe does not say whether to wash off the salt. I did not, and the ginger turned out too salty.

The recipe does not say whether to wash off the salt. I did not, and the ginger turned out too salty.

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 i...

Very good. Surprised at how easy this was, just hard to wait! To peel ginger, just use a regular spoon and the skin comes right off.

The pink color has nothing to do with the quality of your rice vinegar. Only very young ginger will turn pink during the pickling process. The ginger root you buy at your supermarket is not youn...

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 cle...

I used my mandolin slicer for my ginger and still it didn't turn out as thin as I like. (I like mine paper thin) I'm still trying to figure out how to get it thin enough... The flavor was reall...

Fantastic! Only stored it for 2 days in the fridge and it was great. Sliced it thin on my mandoline before. It didn't turn pink, but my rice vinegar might have been "okay" quality. I aslo us...

I didn't know this would be so easy to make. I didn't have any rice vinegar, so I used apple cider vinegar, next time I make it I will try the rice vinegar and see if there is a difference.Mine ...