Pickled ginger (gari)
Pickled ginger (gari) is the sweet, tangy, and mildly spicy pickle that comes on the side of every sushi order. It cuts through rich flavors and cleanses your palate, so it's great for homemade sushi, poke bowls, rice dishes, and grilled meats. My version is made with regular grocery store ginger. It's super easy to make, lasts an entire month, and is a delicious way to add a little tangy kick to any meal.
Servings: 12
Equipment
- Mandoline
Ingredients
- 6 oz ginger
- water to boil ginger
Brine
- ⅔ cup rice vinegar
- ¼ cup water for the brine
- ⅓ cup sugar
- ⅛ teaspoon salt
Instructions
- Using a spoon, peel your ginger. Using a mandolin on the thinnest setting, carefully slice your ginger into thin pieces.
- To a pot, add the sliced ginger and enough water to cover. Bring the ginger to a gentle boil and simmer for 3-5 minutes, depending on how spicy you want the ginger to be. The longer it cooks, the more subtle and less harsh the ginger flavor will be.
- Rinse the ginger in cold water and give it a squeeze to remove any excess water. Add it to a heat safe, sterilized jar.
- To a pot over medium-low heat, add sugar, salt and rice vinegar. Stir until the sugar and salt dissolve. Pour the brine over the ginger and allow to cool before placing it in the fridge to pickle.
