Pickled Ginger

Pickled ginger, often referred to as gari in Japanese cuisine, is a delightful condiment that strikes a balance between sweet, tangy, and slightly spicy flavours. Traditionally served with sushi, it is made from thin slices of young ginger, which are marinated in a mixture of vinegar, sugar, and salt. The young ginger is preferred due to its tender texture and milder flavour, which makes it ideal for pickling.

One of the most common uses of pickled ginger is as a palate cleanser between bites of sushi. When dining on sushi or sashimi, the flavours can vary from mild to bold, and the sharpness of the pickled ginger helps to refresh the taste buds, ensuring each piece of sushi is experienced in its full, distinct flavour. Rather than placing it directly on the sushi, it is traditionally eaten between bites.

Beyond sushi, pickled ginger is used to enhance a wide range of dishes. Its acidity and mild spice make it an excellent complement to rich or fatty foods, helping to cut through heaviness with a fresh, tangy bite. It pairs particularly well with grilled meats, seafood, or even in salads. Some use it as a garnish to add a pop of colour and brightness to dishes like poke bowls, rice dishes, and even stir-fries.

In addition to its culinary uses, pickled ginger is celebrated for its digestive benefits. Ginger, in its many forms, has long been used in traditional medicine for its ability to aid digestion and reduce nausea. The pickled version retains these properties, making it not just a flavourful addition to meals, but a functional one.

Whether you enjoy it with sushi or use it to add a bit of zing to everyday dishes, pickled ginger is a versatile condiment that bridges the gap between tradition and contemporary cuisine. Its distinctive taste and health benefits ensure it remains a beloved component of many kitchens worldwide.

Pickled Ginger

This simple pickled ginger recipe is perfect for those wanting a delicious, tangy addition to their meals. It only takes 15 minutes of active prep and cook time, with a short wait for the pickling process to complete. You’ll have a small jar of pickled ginger that can last up to a month, perfect for sushi or adding a refreshing touch to other dishes.

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Course: Side Dish

Cuisine: Japanese

Keyword: Pickled Ginger, Vegetables, Vegetarian

Prep Time: 10 minutes minutes

Cook Time: 5 minutes minutes

Marinating: 3 hours hours

Total Time: 3 hours hours 15 minutes minutes

Servings: 250 ml

Calories: 1kcal

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Ingredients

 

MetricImperial

• 200 g ginger peeled and thinly sliced
• 100 ml rice vinegar
• 3 tbsp sugar
• 1 tsp salt
• 100 ml water

Instructions

• Peel and thinly slice the young ginger using a mandolin or sharp knife. Blanch the ginger slices in boiling water for 2 minutes, then drain and pat them dry with a clean cloth or paper towel.
  200 g ginger
• In a small saucepan, combine the rice vinegar, sugar, salt, and water. Heat over medium heat until the sugar fully dissolves. Allow the mixture to cool slightly.
  100 ml rice vinegar, 3 tbsp sugar, 1 tsp salt, 100 ml water
• Place the ginger slices in a clean, sterilised jar. Pour the warm pickling liquid over the ginger, ensuring that all the slices are submerged. Seal the jar tightly and refrigerate for 2-3 hours or until the ginger turns a light pink colour.
• Store in the refrigerator for up to a month. The flavours will deepen with time.

Notes

Younger ginger is best for this dish.

Nutrition

Calories: 1kcal | Carbohydrates: 0.3g | Protein: 0.01g | Fat: 0.01g | Saturated Fat: 0.002g | Polyunsaturated Fat: 0.001g | Monounsaturated Fat: 0.001g | Sodium: 9mg | Potassium: 3mg | Fiber: 0.02g | Sugar: 0.2g | Vitamin C: 0.04mg | Calcium: 0.2mg | Iron: 0.01mg