Light, crisp, and delicately sweet, this homemade Japanese-style pickled ginger—known as gari—is the perfect palate cleanser. Traditionally served alongside sushi, it balances flavors between bites, but it’s also wonderful with grilled fish, rice bowls, or even tucked into sandwiches for a bright, tangy kick. Making it at home ensures fresher flavor and just the right balance of sweetness and acidity.
INGREDIENTS:
2 tablespoons sugar
1 cup rice vinegar (no substituions!)
1/2 cup water
1/2 lb. fresh ginger root
METHOD:
Combine sugar, vinegar and water in sterilized 1-pint jar with tight-fitting lid.
Peel ginger. Using a swivel-bladed vegetable peeler, cut it into long, paper thin slices
Place the sliced ginger in the pickling liquid. Refrigerate at least 2 to 3 weeks before using.
If kept submerged in the liquid, this will keep indefinitely in the refrigerator.
YIELD: 1 pint
