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Gari (Pickled Sushi Ginger)

Updated: Apr 12

Often served with sushi or sashimi, Pickled Ginger (known as Gari in Japanese) is perfect for cleansing the palate and enhancing the flavors of your meal. This recipe teaches you how to make sushi ginger at home.

Prep Time: 15 mins

Cook Time: 5 mins

Pickling Time: 4 hrs


3.5-5 oz young ginger 

½ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)

Sweet Vinegar (Amazu)

½ cup honey vinegar, (measure ½ cup and remove 4 tsp to be precise)

4 Tbsp sugar

½ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)


  1. Gather all the ingredients.

  1. Using a spoon, scrape off brown spots. Then thinly slice with a peeler.

  1. Sprinkle ½ tsp salt and set aside for 5 minutes. Then add the ginger into boiling water and cook for 1-3 minutes. If you want to keep it spicy, take it out after 1 minute. Otherwise, 2-3 minutes is good.

  2. Drain the ginger slices over a sieve and then spread them out in a single layer. With your clean hands, squeeze the water out and put them in a sterilized jar or Mason jar.

  3. In a small pot, add 100 ml (½ cup minus 4 tsp) honey vinegar, 4 Tbsp sugar, and ½ tsp salt. Bring it to a boil till a strong vinegar smell has evaporated, roughly 1 minute. Remove from the heat and let cool slightly. Pour the honey vinegar mixture into the jar with sliced ginger. Close the lid, let cool, and refrigerate.

  4. After 4 hours or so, the ginger will turn slightly pink. I recommend waiting till the following day or for a few days.

To Store

1. Keep pickled ginger in an airtight container and store in the refrigerator for up to 1 year.

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