Sushi without pickled ginger wouldn’t be the same. But did you know that you can easily make your own pickled ginger? It’s cheap, easy, and so satisfying!
As I promised in the ginger beer post, this is the recipe for homemade gari (pickled ginger).
You can start from scratch with the ginger root, or if you’ve made the ginger beer, then we’re working with the leftover ginger slices.
I’ve included both ways in the recipe box below. The main difference is that when we’re working with the leftover ginger slices, then we’re not adding any additional sugar in the liquid.
I love the combination of making ginger beer syrup first and then using the ginger slices for the pickled ginger. You get two for one :)
Eating sushi without some pickled ginger is just not the same because it adds such an essential flavor to it. Sometimes I even snack just the plain pickled ginger pieces. Don’t judge. I’m sure you have weird habits too.
As you can see, the ginger isn’t pink like most store-bought versions. Normally only very young ginger roots produce pink pickled ginger. Store-bought pickled ginger is oftentimes artificially colored to get the color that we are used to. You could use some beet juice to color them naturally if you’d like that but I left mine white/yellow because I think pickled ginger is pretty in its natural color.
Have you ever looked at the ingredients of pickled ginger? There are LOTS OF e-numbers, preservatives, and ingredients I can’t pronounce. So making pickled ginger yourself at home is a great alternative and you know exactly what’s in there. Yay!
How to make Pickled Ginger
The Ingredients & possible substitutes
You’ll only need a handful of ingredients:
- ginger root
- rice vinegar – I am using white rice vinegar. Brown rice vinegar would also be fine.
- sugar – I am using white sugar but can also use dextrose or brown sugar.
The Basic Steps
As always you can find the whole recipe below in the box. I want to show you the basic steps first, though.
Step 3: Then fill the ginger and liquid into a jar, close the lid, let it cool off. Then store it in the fridge. The ginger will last for months. Let it pickle at least overnight before using the ginger.
Serve it with…
Love it? Rate it!
I hope you enjoy this pickled ginger as much as I do! If you like it, please let me know. It always makes my day to hear good reviews!
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- 1 large ginger root (200g)
- 3/4 cup water
- 1/4 cup rice vinegar
- 1/4 cup white sugar
- 1 teaspoon salt
If you start from scratch and haven't made the ginger beer:
- Peel the ginger and slice it with a vegetable peeler into super thin pieces.
- In a pot, heat the water, rice vinegar, sugar, salt, and ginger slices. Bring it to a boil and let it simmer for about 20 minutes.
- Put everything in a jar, close it, let it cool off, and store it in the fridge. Let it pickle at least overnight and then use it for your favorite dishes! It will keep in the fridge for months.
If you have the ginger slices leftovers from making the ginger beer recipe:
- In a small pot, heat 1/4 cup of rice vinegar and 3/4 cup of water, and 1 teaspoon salt (So everything except the sugar). Bring it to a boil.
- Place the ginger slices in a jar. Pour the liquid over the ginger slices, close the jar, let it cool off, and place it in the fridge. Let it pickle at least overnight.