Gari (Pickled Ginger)

Gari (Pickled Ginger) is the delicate, sweet, and tangy condiment traditionally served with sushi. Its refreshing flavor helps cleanse the palate between bites, and adds elegance to the plate. Making Gari at home is simple and rewarding — especially when you use fresh ginger and a well-balanced pickling liquid. This version uses rice vinegar, sugar, and salt to create a classic Japanese-style pickle that’s both vibrant and versatile.

Ingredients

• 50 grams fresh ginger
• 2 1/2 dl water
• 1/2 dl rice vinegar (su)
• 1/2 dl sugar
  
• 1/2 tsp salt

Equipment

• Medium-sized Dutch Oven Pot

Instructions

1. Peel the ginger. Cut the ginger crosswise into as thin slices as possible - the thinner the better! Use a sharp knife or a mandolin.
2. In a pot over medium heat, bring the water to a boil. Add the ginger. Stir and set aside for 10 minutes. Strain the water, and put the ginger in a glass jar.
3. In a pot add the vinegar, sugar, and salt and bring to a boil until the sugar has dissolved. Pour it over the ginger. Let cool.
4. After about 3 hours, the garin is ready to serve. Store the Gari cold for a good shelf life.

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