Sunday, July 21, 2013

Recipe: Japanese pickled ginger (Gari ガリ)

When dining in a Japanese restaurant (especially when we're having sushi or sashimi course), a small dish of pickled ginger would always be present at our table. Pickled ginger, known as Gari ガリ in Japanese, is a type of tsukemono (pickled vegetables) and is usually used as a palate cleanser.

It is made from young ginger which has been sliced thinly, then salted and finally marinated in a sugar/rice vinegar solution. The ginger will change colour to light pink. It can then be stored in the fridge for 2-3 months. If you see pickled ginger in a brighter pink hue, they may have been artificially dyed to intensify the colour - only very young ginger can develop the natural pink tint.

So easy to make at home :)

Japanese Pickled Ginger - Gari ガリ
Recipe adapted from Japanese Bible cookbook
Preparation time: 15-20 minutes
Cooking time: 2 minutes
Makes 1 cup

300g young fresh ginger
1/2 tsp salt
1 cup Japanese rice vinegar
2/3 cup caster sugar

1. Wash the ginger and rub skin under cold water. Using a vegetable peeler, peel off the skin. Slice the ginger thinly on a mandoline or use a very sharp knife.

2. Place ginger slices in a bowl and sprinkle the salt over it. Toss to combine, and leave for 1 hour.

3. Dry the ginger slices with a paper towel, and then pack into a sterilised jar.

4. Combine the rice vinegar and sugar in a small saucepan over high heat until sugar dissolves, then bring to the boil. Pour into the jar over the ginger slices, and set aside to cool. The ginger will change colour to a light pink.

5. When cool, cover and seal the jar. Store in refridgerator, up to 3 months.

For Japanese pickled cucumber recipe, click here.

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*I am submitting this to Little Thumb's Up "Ginger" event hosted by Alvin @ Chef and Sommelier.


  1. Heheh, so cute, with Hello Kitty guarding the ginger! :D

  2. hahaha... i like how u use the hello kitty as a decorative visual for the jar :)

  3. I had some pickled ginger at home, but my mum made it with vineger and sugar! Must try this, but i don't have Japanese wine :)

  4. A great idea and combination!

  5. Mmm, I can eat heaps of that!

  6. I love that you made this! I love the pickled ginger so much and often have a lot of ginger leftover so I should pickle it :D

  7. We love Japanese pickled ginger, hmm maybe can make some at home too. :)

  8. I often find this too spicy for me... maybe because I'm not a big ginger fan though I don't mind it in dishes where I can't taste the ginger :)

  9. Love the pinky colour of those young ginger. Before I read this recipe I thought the pinky colour is come from food colouring. Will try this pickled ginger. Thanks for sharing!

  10. didnt know that the light pale pink is natural! always thought it was dyed... thanks for sharing this... I also love pickled ginger or any ginger for that matter... hehe

  11. Fab, I'm soo gonna make this, I eat so much of it at buffets that I end up feeling a little strange but I love it!

  12. Though I am not a fan of ginger, I am loving the simple pickle in that sweet jar.

  13. Hi Yen,

    I didn't know that Japanese pickled ginger is so easy to make. The homemade ones are so much better with no preservative!


  14. Yen, I love pickled ginger. I wish the Japanese restaurant would serve bigger portions of it hee..hee...

    1. Ya nowadays some Japanese restaurants give a small portion but there are still places where u can help urself to as much as u wan.

  15. Wow Yen! Kudos to you for making this yourself at home! A truly ginger recipe! :D

    1. Hehe I made this months ago, but kept it for LTU Ginger month ;)

  16. I won't stopping eating this pickled ginger whenever I am at any Japanese restaurant. I just love it. Thanks for sharing this recipe.


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