Tired of the overly sweet, artificially colored pickled ginger from the store? You won’t believe how simple it is to make your own vibrant, zesty Gari at home! This homemade version is crisp, refreshing, and has the perfect balance of sweet and tangy. It’s the ultimate palate cleanser for your sushi nights, but it’s also fantastic for brightening up salads, bowls, and sandwiches. Let’s get pickling!
Ingredients
• 2-inch / 5 cm piece fresh ginger root
• 4 tablespoons salt
• 1 cup / 250 ml Sushi Rice Dressing
• 3 tablespoons mirin (sweet rice wine)
• 1 thin slice fresh beetroot, optional for pink color
Instructions
1. Peel the ginger root. Using a mandoline or a sharp vegetable peeler, slice the ginger as thinly as possible.
2. Place the ginger slices in a colander, cover them generously with the salt, and let them sit for 10 minutes. This step helps to draw out excess moisture.
3. Rinse the ginger slices thoroughly under cold water to remove all the salt, then gently pat them dry.
4. In a clean glass or ceramic jar, whisk together the Sushi Rice Dressing and mirin.
5. Add the rinsed ginger slices to the jar. If you’re making pink ginger, add the slice of beetroot now.
6. Seal the jar and shake well to ensure all the ginger is coated in the pickling liquid.
7. Let the ginger marinate for at least 10 minutes before using. For the best flavor, let it sit for a few hours or overnight. Discard the beetroot slice before serving.
8. Store any leftovers in the sealed jar in the refrigerator for up to one month.
Nutritional Information
• Recipe Notes & Nutrition
• Prep Time: 25 minutes
• Makes: about 4 servings
• This recipe is naturally vegan, gluten-free, and fat-free.
• Ginger is known for its anti-inflammatory properties and can aid in digestion.
Pro Tips
• Pro-Tips for Perfect Pickled Ginger
• For the thinnest, most delicate slices, a Japanese mandoline is your best friend. If you don’t have one, a sharp vegetable peeler works wonders!
• For a natural pink hue without beetroot, seek out young ginger. It’s more tender and has naturally pink tips that will color the pickle beautifully.
• Always use a glass or ceramic container for pickling. Metal containers can react with the vinegar and affect the flavor.
• No mirin? A sweet sherry can be used as a substitute in a pinch.
FAQ
Q: Is this pickled ginger recipe vegan and gluten-free
A: Yes, this homemade Gari recipe is naturally vegan and gluten-free. It uses simple, plant-based ingredients like fresh ginger, salt, Sushi Rice Dressing, and mirin, with no animal products or gluten.
Q: How do I make the pickled ginger naturally pink without food coloring
A: For a beautiful, natural pink hue, use young ginger if you can find it. Young ginger has pink tips that will naturally color the pickling liquid. Alternatively, this recipe suggests adding a thin slice of fresh beetroot to the jar, which imparts a vibrant pink color without any artificial dyes. Just remember to remove the beetroot slice before serving.
Q: What can I substitute for mirin in this recipe
A: If you don’t have mirin, the recipe suggests that a sweet sherry can be used as a substitute in a pinch. This will help maintain the balance of sweet and tangy flavors in the pickling liquid.
Q: How long does homemade pickled ginger last
A: When stored correctly in a sealed glass or ceramic jar in the refrigerator, this homemade pickled ginger will stay fresh and delicious for up to one month.
