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Pickled Ginger served on a Japanese ceramic

Pickled Ginger (Sushi Ginger)

This authentic pickled ginger is made with only four ingredients. Peppery and naturally pink, our thinly sliced sushi ginger (gari) is super quick and easy to make at home!
Author: Akiko @ MIKLIA
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Course: Appetizer
Cuisine: Japanese
4.80000 from 5 votes
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Servings: 1 lb

Ingredients

  • 1 lb new and young ginger (450g)
  • cup granulated sugar (300g beet or cane sugar)
  • cup rice vinegar (400ml)
  • 2 tbsp sea salt (30g)
  • cup water (500ml)

Instructions

Preparation

  • Clean the airtight container with warm water and detergent. Rinse off the detergent completely. Air dry the container. Then clean it with alcohol, such as vodka, with a kitchen cloth.

Ginger Vinegar

  • Place rice vinegar, sugar, salt and water in a pan, and add medium heat. Allow sugar and salt completely to dissolve. Turn off the heat once it's boiled. Set aside.

Cut & Cook Ginger

  • Clean the ginger with water. Remove the pink stem. Set aside the stem.
  • Peel the skin of the ginger with a spoon. Slice them finely along the fiber. Use a peeler to cut thinly and evenly. Or use a slicer or a knife if you prefer it a little more thicker.
  • Transfer the ginger into water on a pan on medium heat until it boils. It takes 3 minutes. Do not boil longer. Keep the ginger moist but drain water.
  • Once the ginger has slightly cooled down, remove water from the ginger by hand. Do not squeeze the ginger, but pile the sliced ginger on one hand and push from top to the bottom with the other hand.

Pickling

  • Place the cooked ginger in the air tight container. Add ginger vinegar and top up with sliced pink stems. Leave it in the fridge for an hour.
    Ready to serve! Enjoy!

Recipe Notes:

Ginger: You can find new and young ginger at local Japanese or Asian grocery store from May to June or Autumn. Sometimes the shop cuts off the stem, but if you'd like to add natural pink colour, find the ginger that has the pink stems.
Rice Vinegar: I recommend using rice vinegar. The taste of rice vinegar is milder than other types of vinegar. I use rice vinegar from Marukan, a leading Japanese vinegar producer. Their products are widely distributed outside Japan. It can be used for vegetable sushi, salad, ramen and much more! You can easily enjoy authentic Japanese cuisine and flavour at home.
Sugar: I use organic granulated beet sugar. Granulated cane sugar also works. The pickling vinegar will brighten up the colour and create a beautiful pinkish colour.
How to save
You can save the sushi ginger for 1 month. If you want to keep the ginger longer than one month, there are two steps to add: 
Clean the airtight container with warm water and detergent. Rinse off the detergent completely. Air dry it. Then spray alcochol on the lid and the container. Or add alcohol on a clean kitchen cloth and wipe out the container.
Use disposable gloves, when you remove the water after boiling the ginger and place it into the air tight container.
How to use
Serve this pickled sushi ginger with sushi rice, kappa maki (cucumber sushi roll), oshinko roll (pickled horse radish), inari sushi (fried tofu pocket sushi), temaki (hand roll sushi).  
Keyword: pickled sushi ginger
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