The Best Homemade Pickled Ginger Recipe
What You’ll Love About This Recipe
Making your own pickled ginger is easier than you might think, and it adds a fresh, zingy twist to your meals. With just a few simple steps, you’ll have a jar of this tangy delight ready to go. Plus, it’s a fun way to try something new in the kitchen.
You’ll love how the bright, spicy flavor complements dishes like sushi or stir-fries, giving them an extra kick. It’s also a great way to use up fresh ginger root, ensuring nothing goes to waste. And, of course, homemade pickled ginger lets you skip the preservatives found in store-bought versions, making it a healthier choice.
Recipe
Pickled ginger, also known as gari, is a popular condiment often served with sushi. It has a sweet and tangy flavor that helps cleanse the palate between bites. This simple recipe allows you to make fresh pickled ginger at home with just a few ingredients.
Ingredients:
- 1 large piece fresh ginger (about 8 oz)
- 1 tsp salt
- 1 cup rice vinegar
- 1/3 cup sugar
Instructions:
- Peel the ginger and slice it paper-thin using a mandoline or sharp knife.
- Sprinkle salt over the ginger slices and let them sit for 10 minutes to soften.
- Rinse the ginger under cold water and pat dry with a clean towel.
- In a small saucepan, heat the rice vinegar and sugar over medium heat until the sugar dissolves. Let the mixture cool slightly.
- Place the ginger slices in a clean glass jar and pour the vinegar mixture over them.
- Seal the jar and refrigerate for at least 24 hours before using.
Notes:
- Store pickled ginger in the refrigerator for up to 3 months.
- For a pink hue, add a few slices of beetroot to the jar.
Equipment:
- Mandoline or sharp knife
- Small saucepan
- Glass jar with lid
Time:
- Prep time: 20 minutes
- Cooking time: 5 minutes
Cuisine:
Japanese
Serving:
Makes about 1 cup
Nutrition
Pickled ginger is low in calories and provides trace amounts of essential nutrients. Here’s the nutritional breakdown per serving (approximately 1 tablespoon):
| Nutrient | Amount |
|---|---|
| Calories | 5 kcal |
| Carbohydrates | 1 g |
| Protein | 0 g |
| Fat | 0 g |
| Sodium | 20 mg |
What To Serve With It
I love serving pickled ginger with sushi and sashimi, as its tangy bite balances the richness of raw fish perfectly. It’s also fantastic alongside Asian-inspired side dishes like vegetable stir-fries or steamed dumplings, adding a zesty kick to each bite. Trust me, it’s a simple way to elevate your meal and make it feel extra special.
Sushi and Sashimi Pairings
When you’re serving sushi or sashimi, the right pairings can turn a simple meal into something special. I always start with soy sauce for dipping—it’s a classic, but make sure to use a high-quality one for the best flavor. Wasabi adds a spicy kick, though I warn you, a little goes a long way! Pickled ginger is essential, too; it cleanses the palate between bites, letting you fully enjoy each piece. I like to pair my sushi with a crisp cucumber salad or a light miso soup—they complement without overpowering. Don’t forget a cold sake or green tea to sip alongside!
Asian-Inspired Side Dishes
While sushi and sashimi are the stars of the show, balancing them with tasty side dishes can make your meal even better. I love serving miso soup to start—it’s warm, comforting, and pairs perfectly with sushi. A simple cucumber salad with sesame dressing adds a revitalizing crunch, while edamame sprinkled with sea salt is always a hit. Tempura vegetables, like sweet potato and zucchini, bring a crisp texture that contrasts beautifully. Don’t forget seaweed salad for a burst of umami flavor. These sides are easy to make, and they turn your meal into a complete, satisfying experience. Happy eating!
