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Quick and Easy Pickled Sushi Ginger (Gari) Recipe

Quick and Easy Pickled Sushi Ginger (Gari)

A delightful condiment that brings a tangy-sweet flavor and delicate crunch to your dishes. This easy-to-make homemade pickled sushi ginger will elevate your sushi experience!
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Prep Time 30 minutes
Total Time 30 minutes
Course: Condiment
Cuisine: Japanese
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 cup fresh ginger peeled and thinly sliced
  • 1 cup rice vinegar
  • ½ cup granulated sugar
  • 1 tsp salt
  • red food coloring optional, for color

Method
 

  1. Step 1: Place the sliced ginger in a bowl and sprinkle it with salt. Let it sit for about 30 minutes to draw out moisture.
  2. Step 2: Combine the rice vinegar and sugar in a saucepan. Heat over medium heat, stirring until the sugar has completely dissolved. Remove from heat and let cool.
  3. Step 3: After 30 minutes, rinse the salted ginger under cold water to remove excess salt and drain well.
  4. Step 4: Place the ginger slices in a clean jar. If desired, add a few drops of red food coloring.
  5. Step 5: Pour the cooled vinegar mixture over the ginger, ensuring the slices are fully submerged.
  6. Step 6: Seal the jar and refrigerate for at least 24 hours before using. The pickled ginger can be stored in the refrigerator for up to a month.

Notes

For a different flavor, try using apple cider or white wine vinegar. Adjust the sugar to taste for a sweeter ginger.