Homemade Gari: The Perfect Pickled Ginger Recipe

Recipe

Homemade Gari: The Perfect Pickled Ginger Recipe

Gari: The Zesty Sidekick of Japanese Cuisine

4.5 out of 5

Gari, a staple in Japanese cuisine, is a delightful and palate-cleansing condiment made from young ginger. This recipe will guide you through the process of making your own homemade gari, allowing you to enjoy its vibrant flavors and refreshing qualities.

Jan Dec
Pickling› Gari
Asian cuisine› East Asian cuisine› Japanese cuisine

Preparation time

15 minutes

Cooking time

5 minutes

Total time

20 minutes (plus marinating and refrigeration time)

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegan, Vegetarian, Gluten-free, Dairy-free, Low calorie

Allergens

N/A

Not suitable for

Paleo, Keto, Low-carb, Nut-free, Soy-free

Ingredients

Nutrition

  • Calories (kcal / KJ): 60 kcal / 251 KJ
  • Fat (total, saturated): 0g, 0g
  • Carbohydrates (total, sugars): 14g, 12g
  • Protein: 1g
  • Fiber: 1g
  • Salt: 0.6g

Preparation

  1. 1.
    Peel the ginger using a spoon or peeler, ensuring all the skin is removed.
  2. 2.
    Slice the ginger into thin, uniform pieces using a mandoline or sharp knife.
  3. 3.
    In a small saucepan, combine the rice vinegar, sugar, salt, and chili flakes (if desired). Heat over medium heat until the sugar and salt dissolve completely.
  4. 4.
    Place the sliced ginger in a heatproof bowl and pour the hot vinegar mixture over it.
  5. 5.
    Let the ginger marinate in the vinegar for at least 30 minutes, allowing the flavors to meld together.
  6. 6.
    Transfer the gari and its liquid to a sterilized jar, ensuring the ginger is fully submerged.
  7. 7.
    Let the gari cool to room temperature, then refrigerate for at least 24 hours before using.
  8. 8.
    Homemade gari can be stored in the refrigerator for up to one month.

Treat your ingredients with care...

  • Ginger — Choose young ginger with thin skin for the best texture and flavor. If young ginger is not available, you can use regular ginger, but it may be slightly tougher.
  • Rice vinegar — Opt for unseasoned rice vinegar to maintain the authentic taste of gari.

Tips & Tricks

  • Adjust the sweetness and spiciness of the gari by increasing or decreasing the amount of sugar and chili flakes.
  • For a vibrant pink color, blanch the sliced ginger in boiling water for a few seconds before marinating it in the vinegar mixture.
  • Use a sterilized jar to prevent any unwanted bacteria from affecting the pickling process.
  • Enjoy gari as a palate cleanser between different types of sushi or sashimi.
  • Experiment with adding a touch of grated beetroot for a natural pink hue.

Serving advice

Serve gari alongside sushi, sashimi, or any Japanese dish to cleanse the palate and enhance the flavors. Place a small portion of gari on the side of the plate or directly on top of the sushi for a delightful burst of flavor.

Presentation advice

Arrange the gari slices neatly on a small plate or in a traditional Japanese dish. The pale pink color of the ginger will beautifully complement the vibrant colors of sushi or sashimi.

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