Homemade Pickled Ginger (Gari) - A Delicious and Tangy Condiment

Learn how to make delicious homemade pickled ginger (gari) with this easy recipe. Pickled ginger is a tangy and refreshing condiment commonly served with sushi, sashimi, and other Japanese dishes. This recipe uses fresh ginger root, rice vinegar, sugar, and salt to create the perfect balance of flavors. The pickling process gives the ginger a vibrant pink color and enhances its crisp texture. Enjoy this homemade gari as a complement to your favorite Asian-inspired meals.

Ingredients

• 1 cup fresh ginger root
• 1 cup rice vinegar
• 1/2 cup sugar
• 1 teaspoon salt

Directions

1. Peel the ginger root using a vegetable peeler or a spoon to remove the skin.
2. Slice the ginger into thin matchstick-like pieces using a mandoline or a sharp knife.
3. In a small pot, bring the rice vinegar, sugar, and salt to a boil, stirring until the sugar dissolves completely.
4. Place the sliced ginger in a glass jar or a container that can be sealed tightly.
5. Pour the hot vinegar mixture over the ginger, making sure all the pieces are submerged.
6. Let the ginger and vinegar mixture cool to room temperature.
7. Once cooled, seal the jar or container and place it in the refrigerator.
8. Allow the ginger to pickle for at least 24 hours before using.
9. Once pickled, the ginger can be stored in the refrigerator for up to several months.

Interesting Facts