If you've ever been to one sushi restaurant you've probably seen the little slices of ginger sushi served with the meal. They are used as a palate cleanser in Chinese and Japanese cuisine. You can also find jars of them at your local grocery store, but homemade pickled ginger tastes so much better!
Pickled Ginger (Gari)
Known in Asian cuisine as gari or beni shoga (Japanese pickled ginger), this spice is sweet, sour and slightly spicy. It is traditionally eaten between bites of sushi or sashimi (thinly sliced raw fish). The idea is to help your tongue better taste the different flavors of fish!
You don't have to eat out at a fancy sushi restaurant, though, to have pickled ginger. Store-bought versions often have things like aspartame, artificial food colors and sketchy preservatives, so it's not something we use. Making pickled ginger at home is really easy and lasts for months in the fridge.
The best ginger to use
I use a lot of roasted ginger root in cooking, teas and drinks, and herbal medicine for its amazing health benefits. Ripe ginger is very stringy and much spicier than young ginger, so it's not the best option here. You want to search for young ginger. The skin is lighter in color and sometimes they will still have the pink tip attached. You can often find these at larger health food stores or even farmers markets.
When young ginger is pickled in rice vinegar, it can naturally turn a light pink color. This is why grocery store versions often have artificial red food coloring in them. So don't worry if your pickled ginger turns pink in the fridge!
How to make pickled ginger
The process is quite simple, but it takes some time. I use apple cider vinegar for a lot of things, but it's strong and can overpower the delicate ginger flavor. Rice vinegar or rice wine vinegar is traditionally used and has a much milder taste that brings out the ginger.
Most recipes also call for white sugar and kosher salt. I like to use organic cane sugar as a less refined alternative to bleached white sugar. And I have found it rich in minerals sea salt it works just as well (if not better!) than refined salt.
The first step is to peel the ginger. The skin is thin enough that using a knife or vegetable peeler is overkill, but a spoon works perfectly to clean it. Once you've thinly sliced it, the next step is to remove some of the moisture with salt. This helps the ginger absorb the flavor of the pickle juice better.
The hardest part is waiting at least a week before eating it! Like most pickles, it takes a while for all the flavors to marinate.
Here's how to make your own pickled ginger!
Gari pickled ginger recipe at home
Spice up your dishes with homemade pickled ginger. It's easy, delicious, and worth the wait!
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Peel the ginger with a spoon and cut into thin slices. You can use a mandoline, but a vegetable peeler works best.
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Place the sliced ginger in a colander, sprinkle with salt and let it rest for 30 minutes to sweat. Toss it every now and then.
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Spread the cut ginger on a clean towel to remove excess moisture.
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In a small saucepan over medium heat, combine the rice vinegar and sugar. Stir until the sugar dissolves and bring the vinegar mixture to a boil.
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Transfer the ginger pieces to a heatproof glass jar.
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Pour the pickling liquid into the glass jar and let it cool to room temperature.
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Refrigerate the jar and let it rest for at least a week before using.
Nutrition facts
Gari pickled ginger recipe at home
Amount per serving (1 tablespoon)
Calories 28
Calories from fat 1
% Daily Value*
Fat 0.1 g0%
Saturated fat 0.03 g0%
Unsaturated fat 0.02 g
Monounsaturated fat 0.02 g
Sodium 220 mg10%
potassium 61 mg2%
Carbohydrates 7 g2%
Fiber 0.3 g1%
Sugar 4 g4%
Protein 0.3 g1%
Vitamin C 1 mg1%
Calcium 3 mg0%
Iron 0.1 mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Don't worry if your pickled ginger turns pink. This is a natural reaction between young ginger and rice vinegar.
What to eat with pickled ginger
You don't have to have sushi to eat pickled ginger! Goes well with many Asian-flavored main and side dishes. Try some of the following:
What are your favorite dishes to eat with pickled ginger? What would you try it with? Leave a comment and let us know!
