Homemade Pickled Ginger (Gari)

4.7
(67)
59 Reviews
14 Photos

Pickled ginger is called gari or amazu shoga in Japanese. It's served with sushi or sashimi and helps enhance the flavors and clear your taste buds. 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 prefer to make my own and share with family and friends.

Submitted by Phoena
Updated on July 1, 2024
14
A pile of homemake pickled ginger next to chopsticks and a jar of pickled ginger
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14
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Prep Time:
40 mins
Cook Time:
5 mins
Total Time:
45 mins
Servings:
32
Yield:
1 1/2 cups
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Ingredients

Original recipe (1X) yields 32 servings

  • 8 ounces fresh young ginger root, peeled

  • 1 ½ teaspoons sea salt

  • 1 cup rice vinegar

  • ⅓ cup white sugar

Directions

  1. Gather all ingredients.

    Ingredients to make homemade pickled ginger

    Dotdash Meredith Food Studios

  2. Cut ginger into chunks.

    A cutting board with pieces of ginger and a knife

    Dotdash Meredith Food Studios

  3. Place in a bowl, sprinkle with sea salt, and stir to coat. Let stand for about 30 minutes, then transfer to a clean lidded jar.

    A bowl with peeled ginger pieces coated with salt

    Dotdash Meredith Food Studios

  4. Stir together rice vinegar and sugar in a saucepan until sugar has dissolved.

    A small pot of rice vinegar and sugar

    Dotdash Meredith Food Studios

  5. Bring to a boil, then pour the boiling liquid over ginger root pieces in the jar.

    A glass jar with peeled ginger piece in rice vinegar-sugar mixture

    Dotdash Meredith Food Studios

  6. Allow the mixture to cool, then seal the jar. After a few minutes, the liquid may change to a slightly pinkish color; don't be alarmed. Store in the refrigerator for at least 1 week.

    A sealed glass jar with peeled ginger in rice vinegar-sugar liquid

    Dotdash Meredith Food Studios

  7. Cut pieces of ginger into paper-thin slices for serving.

    A pile of homemake pickled ginger next to chopsticks and a jar of pickled ginger

    Dotdash Meredith Food Studios

Editor's Notes

As mentioned in the recipe, you may notice your liquid and/or ginger taking on a slightly pinkish color. This is caused by a reaction between the ginger and the rice wine vinegar and is nothing to be alarmed by. Some commercial pickled ginger has red coloring added to get the same familiar pink look.

For safety when canning and preserving foods, contact your local extension for guidelines in your area that will be specific to your altitude.

149 home cooks made it!

Nutrition Facts (per serving)

14 Calories
0g Fat
3g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 32
Calories 14
% Daily Value *
Total Fat 0g 0%
Sodium 83mg 4%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 0%
Total Sugars 2g
Protein 0g 0%
Vitamin C 0mg 0%
Calcium 1mg 0%
Iron 1mg 6%
Potassium 30mg 1%

* 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.