Thin slices of sweet pickled ginger; perfect to cleanse your palate and enjoy alongside sushi, sashimi and so much more. “Gari”, as it is known in Japan, is for ginger lovers, who enjoy the flavour and warmth this delicious plant has to offer.
Why we love this recipe:
In 2019, I was lucky enough to visit Japan for the first time. During my stay, my delightful host taught me how to make this Easy Pickled Ginger. I am so pleased to share this recipe with you all now.
I have always enjoyed eating ginger with my sushi and sashimi. What I learnt while I was in Japan, was that the ginger is meant to be enjoyed in between sushi, to cleanse the palate.
This is an easily prepared recipe, and I love to keep a jar of it in the fridge.
Best of all, this recipe contains only natural ingredients. A lot of store bought Pickled Ginger contain preservatives, artificial sweeteners and colours. And truly, they do not taste anywhere near as good as our homemade Gari!
What is ginger?
Ginger is one of my favourite flavour boosters. I use it fresh or dried – both have their place in the kitchen. Many people also believe in the health benefits of ginger, and take it in supplement form as well as enjoying it in food.
It is known to improve digestion, and is a good source of antioxidants.
Ginger is a flowering plant, and from the same family as galangal and turmeric.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Fresh, young ginger: Use the freshest, youngest ginger you can find. The older the ginger, the more fibrous it will be.
New ginger rhizomes are the best to use – however, not always easy to find. My local fruit shop has young ginger at the moment though, and it works very well in this recipe!
Rice wine vinegar: My preference of vinegar for Gari, this has a delicate flavour which works so well.
Sugar: I used regular white sugar, however you could also use caster/superfine sugar.
Salt: We use kosher salt or coarse kitchen salt (not table salt) to help soften the ginger.
Water: Although only a small amount of water is used briefly in this recipe, I still recommend using filtered/un-chlorinated water for the best taste.
Step by Step instructions:
Start by sterilising your jar or jars (see how to do this below).
- Using a spoon, peel the ginger.
- Remove any brown spots left on ginger.
- Using a vegetable peeler or mandolin on a super-thin setting, slice pieces of ginger.
- Put salt on ginger, and allow to sit for 5 minutes. Pour boiling water on the ginger and sit for a further 2 minutes.
- Drain water, and squeeze excess liquid from the ginger. Set aside to drain further on some paper towel.
- Prepare your pickling liquid.
- Place your ginger in your sterilised jars.
- Pour the pickling liquid on top. Seal the jar, and allow to cool on your kitchen bench for 30 minutes, before placing in the refrigerator.
Tips for success and FAQs:
As I mentioned under the ingredients list, use the youngest ginger you can find. It is seasonal, but definitely worth sourcing for this recipe.
When making your own pickles and preserves, always ensure you are sterilising the jars you will store them in. This is very simple to do:
- Choose glass jars with an airtight, metal lid and ensure they have been washed by hand in hot soapy water then rinsed well.
- Check that the metal lids do not have rubber inserts.
- Preheat the oven to 130 Degrees C (270 F) and leave the jars for 15-20 minutes.
Absolutely – this recipe can be adapted to make a smaller or larger batch, depending on the quantity you require.
When prepared and stored correctly, the ginger will last in the fridge for 6 months.
The tender flesh of young ginger is preferable in this recipe. It is also much milder in flavour than mature ginger. I would recommend using only young ginger for this recipe.
More delicious recipes for you to try:
This Easy Japanese Pickled Ginger makes a fantastic edible gift. Take a jar with you next time you’re visiting family or friends. For some more great edible gift ideas, be sure to check out these:
- Homemade Pickled Jalapenos
- Preserved Chillies in Oil
- Dill Pickled Cucumbers
- Apricot Jam
- Plum Jam
- Fresh Peach Chutney
- Sweet Chilli Sauce
- Balsamic Glaze
- Pickled Daikon
- Beetroot Pickled Turnips
Enjoy the delicious, refreshing flavour of this Japanese Pickled Ginger. I hope you’ll love the fresh taste, perfect as a palate cleanser. Be sure to let me know in the comments below when you try it.
Alex xx
Easy Pickled Ginger (Gari)
Equipment
- 1 x 8 ounce/250 ml Jar
Ingredients
For the Ginger:
- 200 g (7 oz) fresh young ginger See Note 1
- 2 teaspoon coarse sea salt See Note 2
- boiling water, to cover the ginger
Pickling Liquid:
- ¼ cup (60 g) caster/superfine sugar
- ½ cup (120 ml) rice wine vinegar See Note 3
- ¼ cup water See Note 4
Recipe Measurements:
For accuracy, we recommend weighing your ingredients. This will produce the best results.
Instructions
To Sterilise your Jars:
- Sterilise the jar or jars you'll be using to store the ginger.Choose glass jars with an airtight, metal lid and ensure they have been washed by hand in hot soapy water then rinsed well. Check that the metal lids do not have rubber inserts. Preheat the oven to 130 Degrees C (270 F) and place the jars in the oven for 15-20 minutes.
For the Pickled Ginger:
- Using a spoon, peel the ginger. Remove any brown spots left on ginger.
- Using a vegetable peeler or mandolin on a super-thin setting, slice pieces of ginger.
- Put salt on ginger, stir and allow to sit for 5 minutes.
- Pour boiling water on the ginger (just enough to cover) and sit for a further 2 minutes.
- Drain water, and squeeze excess liquid from the ginger. Set the ginger aside to drain further on some paper towel.
- Prepare your pickling liquid by placing the water, rice wine vinegar and sugar in a non-reactive saucepan.On a medium heat, stir to dissolve the sugar. Increase heat, and boil for 30 seconds.
- Place your ginger pieces into the sterilised jars.Pour the pickling liquid on top.
- Seal the jar, and allow to cool on your kitchen bench for 30 minutes, before placing in the refrigerator.Can be eaten once cooled, but I prefer to enjoy about 24 hours after preparing to let the flavours develop.
Notes
- Use the freshest, youngest ginger you can find. The older the ginger, the more fibrous it will be. If you can find new ginger rhizomes, these are the very best to use! For this recipe, I have used young ginger.
- Ensure you use cooking salt or kosher, as regular table salt may contain caking agents and is much stronger.
- I have used rice wine vinegar in this recipe, and this is my preference, but some people have also tried using apple cider vinegar.
- It is essential to use filtered/un-chlorinated water when pickling or preserving. (You don’t want the bad taste of the water to affect the final product!)
- Please note, the nutritional information is based on the entire jar, and you will not be consuming the brine.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Alexandra
Can you please let me know how to store it and for how long. Thank you
Alexandra
Hi Alexandra,
Once the jar has cooled, store it in the refrigerator. When prepared and stored correctly, the ginger will last in the fridge for 6 months.
Kind regards, Alex
Amy
If you aren’t going to be storing these unrefrigerated, is it okay to use less salt and instead of dumping the hot soak water, incorporate it into the pickling liquid?
I can eat huge jars of this stuff long before it goes off. I am thinking that in pouring off the soak water, you are also pouring off some of the ginger essence (stronger the better for me).
I am presuming the copious salt has a preservative function that isn’t required if you aren’t making this to can.
Thanks for any insight!
Alexandra
Hi Amy,
This recipe is stored in the refrigerator.
I haven’t tried it with less salt, as this is how I was taught to make it in Japan.
The salt acts in part as a preservative but is most important to help to soften the ginger and aid in the development of the flavours.
If you were to reduce the salt, you might like to let the ginger stand for a little longer in the salt to obtain the best texture.
If you give it a try with less salt, please let me know how you get on.
Thanks, Alex
Linda
Love this pickled ginger and been making it extra because it’s sooo good!
Alexandra
Hi Linda, I am delighted you enjoyed the Pickled Ginger, and appreciate that you took the time to let me know. 🙂
Mary
Our local food co-op has young ginger. I sliced it by using my garlic slicer. It worked great and the slices very, very thin. Thanks for a great recipe.
Alexandra
Hi Mary, thank you for your lovely comments on the Pickled Ginger. I am delighted that you enjoyed it. 🙂
Rachael
I LOVE this. I’m obsessed with the pickled ginger that comes with my sushi and there is never enough. Problem solved! Also love how you learned this in Japan. Cheers!
Alexandra
Hi Rachael, thank you for your lovely comments on the Pickled Ginger. I am so pleased that you enjoy it. 🙂
Emily
I had no idea how easy this is to make. Thanks for your tip about finding young ginger. The result is amazing; it’s much better than store-bought!
Alexandra
Hi Emily, I am delighted to hear that you enjoy the Pickled Ginger, and appreciate that you took the time to let me know. 🙂
Debra
Fabulous…so much better than the artificial pink you get with take out…and so much easier to make than I thought.
Alexandra
Thanks so much, Debra!
So glad you enjoyed it 🙂
Janice M Lucas Drell
When ginger is bought at a supermarket, how do you distinguish the fresher, young rhizomes from the older, more fibrous ones? As soon as I get your answer I’ll go shopping. Excited to try your recipe!
Janice
Alexandra
Hi Janice!
Often the ginger will be labelled “young” or “new season”, but if it isn’t, the best way to tell is by the skin.
The younger ginger will have very thin, pale skin that can easily peel away, but older ginger will be tougher, thick skin and often much darker in colour.
This blog has an article that shows a photo at the top of the page that distinguishes the difference: click for article on ginger differences.
Let me know if you have any questions! Kind regards, Alex
Janice M Lucas Drell
Thank you for your help. However, I have never seen young ginger in any of the stores in which I shop, including fresh produce markets, chain grocery stores, and a Korean market that stocks a myriad of common and exotic fruits and vegetables. Will try an Indian market and Whole Foods. Will also ask about availability at all the stores if I can’t find it. I really like pickled ginger and your recipe sounds so easy and good!
Alexandra
Hi Janice,
It isn’t available year-round, but you should be able to find it during Spring – are you in the US? It should be around at the moment if so. If you can’t find it, you can still use the older ginger for this recipe – the young ginger is preferred, as the older ginger will just be a little more fibrous. For older ginger, just ensure it is cut ultra thin 🙂
Kind regards, Alex
Barbara
Can this be processed in a water bath to make it shelf stable?
Alexandra
Hi Barbara,
I haven’t personally tried that – the lady who thought me this recipe believed the flavour was best for 6 months only, as it does mellow over time.
Kind regards, Alex
Debi
In case someone is interested in canning this, it can be done.
Using a ladle, fill each jar with ginger, water, leaving a ½ inch of headspace. Wipe each jar rim with a washcloth dipped in vinegar. Add a lid and ring to each jar and hand-tighten. Process in a pressure canner at 11 psi for 20 minutes.
I make mine as your recipe calls for then can in pressure canner as instructed.
Alexandra
Hi Debi, I am delighted to hear that you make our recipe for Pickled Ginger and appreciate that you provided details for people who may be interested in canning it. Thank you so much for your feedback. 🙂
Julia
Hi Alex,
Love this easy recipe.
I make a double batch and gift one batch to my Mum who is a huge ginger fan.
It is so much better than store bought (during the past year, I have been trying to make more things from scratch!)
Over the summer, I will try some of your other pickle recipes with produce from the garden.
Thanks! Julia
Alexandra
Thanks, Julia – that is great to hear. And I am a big believer in making things from scratch when possible.
Look forward to hearing your thoughts on the other pickles!
Tiffini
Hello! What size canning jar did you use?
Alexandra
Hi Tiffini,
1 x 8 ounce/250 ml Jar
Thanks, Alex
peter aylmore
do you put salt on every slice , or if not , does the salt on the few top layer pieces not have a concentrated effect just on a couple of slices. ?
Alexandra
Hi Peter, no need to salt every slice individually. Just add the salt and give the ginger a quick stir.
Hope that helps!