Japanese Style Pickled Ginger (Gari)

Updated: Mar 30, 2020

Bring Japanese flavours into your kitchen. Gari (pickled ginger) is a delicious sweet-sour addition to any dish, in particular sushi, poke bowls or as a simple palate cleanser.

Japanese pickled ginger with nori sheet and chop sticks

Love Japanese flavours? Try these recipes:


  • 1/2 cup rice wine vinegar

  • 1/2 cup water

  • 1 tbsp sugar

  • 1 tsp salt

  • 100-150g fresh ginger, peeled and finely sliced


  1. Use a vegetable peeler or mandolin to slice the ginger into thin strips.

  2. Place into a bowl, sprinkle with salt and combine to ensure the ginger and salt have combined. Allow this to stand for 30 minutes to allow the salt to extract excess liquid.

  3. Squeeze any excess liquid from the ginger and transfer the ginger to a sterilised jar.

  4. In a small saucepan stir the rice wine vinegar, water and sugar over medium heat until the sugar dissolves.

  5. Increase heat to high. Bring to the boil. Pour the vinegar mixture over ginger.

  6. Set aside for 5 minutes to cool slightly. Seal and place in the fridge for 24 hours to develop the flavours.

  7. It can also be kept in sterilised glass jars and will keep for many weeks.


Recent Posts

See All