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Gari Pickled Ginger

Gari, Pickled Ginger

The sliced ginger is marinated in sweet-vinaigrette. Serve with sushi or other Japanese dishes.
Course Side Dish
Cuisine asian, Japanese
Keyword ginger, turmeric, vinegar
Prep Time 30 minutes
Cook Time 10 minutes
Servings 1 pound
Cost $7.00


  • Mandoline slicer


  • 1 pound fresh ginger
  • 1 teaspoon salt
  • pinch turmeric

Pickling Brine

  • 1 cup grain vinegar mizkan brand works well
  • 2/3 cup granulated sugar
  • 1 teaspoon salt


Pickling Brine

  • Make pickling brine by mixing vinegar, sugar, and salt in a saucepan. Bring the saucepan to a gentle boil, stir often until sugar and salt are dissolved. Turn the heat off and add turmeric. Set it aside to cool.

Making Gari

  • Peel the ginger. Using Mandoline slicer, slice the ginger across the grain to thin sheets. Sprinkle salt and let it sit for 5 minutes.
  • Boil water in a medium pot. Add the ginger and cook for 2 minutes.
    Blanch Sliced Ginger
  • Drain the ginger on to a colander and let it cool a bit. When the ginger is cool enough to handle, squeeze excess water.
  • Add ginger to pickling brine and pickle it at least overnight.