Japanese pickled ginger is one of the condiments we simply can’t get enough of. Its flavor is tangy yet sweet and its texture tender but crisp. Some would even say pickled ginger is the best reason to eat sushi.
The problem with commercially produced Japanese pickled ginger, also known as gari, is that it is often dyed with artificially colorings. That’s why homemade pickled ginger is the way to go and we’ve got just the recipe for you.
Japanese Pickled Ginger Recipe
Traditional Japanese pickled ginger recipes call for young ginger which is tender and has a very thin skin. If you are fortunate enough to find it then use young ginger. If not, use the ginger in the produce aisle of your local grocery store. The ginger will be older and have tougher skin but can still be pickled and result in a nice sharp flavor.
- pairing knife
- mandolin or sharp chef’s knife
- sterilized mason jar
- 10 oz. (284 g) fresh ginger
- 1 cup (236 ml) rice vinegar
- 1/4 cup (56 g) sugar
- 1 tsp salt
What To Do
Fill a saucepan with water and set on high heat. Meanwhile scrape the skin off the ginger using a spoon or pairing knife.
Thinly slice the ginger (if you use a mandolin please watch your fingers!). Drop the ginger in the boiling water and blanch for 30 seconds. Drain and place inside a sterilized jar.
Dispose of the boiled water and pour the rice vinegar, sugar and salt into the saucepan. Bring to a boil then pour the solution in the jar to cover ginger. Allow to cool then place in the refrigerator.
The pickled ginger will be ready in 2 or 3 days, the longer it sits the sweeter it will be. Store in the refrigerator.
The pickled ginger will stay fresh for up to 3 months.