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Pickled Sushi Ginger (Homemade Gari)

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
30 mins
Additional Time
1 d
Total Time
1 d 30 mins
Servings: 14 servings
Cuisine: Japanese

Ingredients

  • 250 ml water
  • 125 ml rice vinegar
  • 80 g light brown sugar
  • 1 tsp light soy sauce
  • 1 small piece dried kelp (kombu)
  • 340 g young ginger
  • 1 tsp salt

Instructions

    Cup of Yum
  1. Take a saucepan and add 250 ml water, 125 ml rice vinegar, 80 g light brown sugar, 1 tsp light soy sauce and 1 small piece dried kelp (kombu). Heat the mixture until almost boiling, then remove from the stove and leave to cool.
  2. Take 340 g young ginger and cut into 5cm pieces. Place the pieces in a bowl of water and gently clean the surface by rubbing it with your fingers. Cutting before cleaning will allow you to get into the crevices.
  3. Use the edges of a spoon to scrape off the outer skin and any discolored parts.
  4. Cut off the pink parts and set them aside for later. With a sharp knife, slice each piece of ginger as thinly as possible.
  5. Bring a pot of water to a rolling boil, then add the ginger slices (including the pink parts) and blanch for 1 minute.
  6. Drain in a colander and sprinkle with 1 tsp salt. Rest until cool enough to touch.
  7. Once cooled, squeeze out the excess liquid.
  8. When the pickling liquid is cool, transfer it to a sealable container and remove the kombu. Add the blanched ginger. Don't forget to add the pink parts as these will add color to your gari.
  9. Cover and rest in the refrigerator for at least 24 hours.
  10. Enjoy!