There’s something undeniably delightful about the tangy, mildly spicy flavor of pickled ginger. A staple in Japanese households and a familiar sight at sushi restaurants worldwide, this versatile condiment can elevate countless dishes. Personally, I love adding it as a topping to rice bowls or sandwiches for a fresh, zesty kick.
For this recipe, fresh young ginger is ideal, but if it’s hard to come by, don’t worry—you can still make a delicious, preservative-free version using regular ginger from the store.
This pairs well with this fried rice recipe and this brown rice don buri recipe also.
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Ingredients
- 175g fresh ginger
- 1 teaspoon salt
For the pickling sauce:
- 150ml rice vinegar
- 1 small beetroot (adds a beautiful color)
- ½ teaspoon salt
- ½ cup sugar
Instructions
- Use the edge of a teaspoon or a peeler to gently remove the ginger’s outer skin.
- Carefully cut the ginger into paper thin slices using a knife or mandolin.
- Place the ginger slices in a bowl and sprinkle them with 1 teaspoon of salt. Mix with your hands to evenly coat the slices. Set aside.
- Bring 2 cups of water to a boil in a medium saucepan. Add the ginger slices to the boiling water and simmer for 15 minutes.
- Wash, peel, and slice the beetroot into 1cm discs. This vibrant root vegetable is our secret weapon for achieving that signature pink hue!
- While the ginger simmers, combine the rice vinegar, sugar, and salt in a separate saucepan over medium heat - be careful not to boil it.
- Once the sugar has disolved, add the beetroot slices and gently stir. Leave the beetroot in for about 2 minutes.
- Drain the boiled ginger and set it aside to cool completely. Once it’s cool, use your hands to gently squeeze out any excess water.
- Add the ginger slices into a clean, sterilized pickling jar. Drizzle the pink pickling juice over the ginger until it’s fully submerged.
- Lid and pop the jar into the fridge and let the ginger pickle for at least 3–4 hours.
- Serve your pickled ginger as a topping or side dish alongside your favorite vegan Japanese meals.
Hint: Take your time when slicing; the thinner the slices, the faster they absorb the flavors of the pickling liquid. Using a mandoline or a sharp knife ensures precision and consistency.
Substitutions
For individuals avoiding alcohol-based products, opt for apple cider vinegar or white vinegar in place of rice vinegar. Both lend a tangy acidity that complements the ginger beautifully. If you're aiming for a lower-sodium option, reduce or omit any added salt and rely on the vibrant ginger flavor to shine on its own.
Additionally, for those following a strict vegan diet, ensure your sugar is free from bone char processing, as this can sometimes be a hidden concern. Luckily, organic or certified vegan sugars are widely available and make an excellent substitution for peace of mind. By experimenting with these simple swaps, pickled ginger can remain a beloved and accessible treat for everyone to enjoy.they're cooking for that could use this. This is also a great idea to link out to another blogger with a similar recipe that fits a different diet.
Variations
Pickled ginger is a versatile staple that can be customized to suit a variety of flavor preferences and culinary fusions. For a touch of heat, consider adding thinly sliced chili peppers or a pinch of crushed red pepper flakes to the pickling liquid—this twist introduces a subtle, warming kick that pairs beautifully with savory dishes.
For those inspired by global cuisines, a few additions can transform your pickled ginger into a unique creation. Adding a star anise pod, a cinnamon stick, or a few juniper berries to the brine will evoke aromas of warm spice, reminiscent of East Asian or Middle Eastern flavors. Alternatively, grated citrus zest—such as lemon, lime, or orange—can brighten each bite with zippy, aromatic undertones.
If you’re unable to find rice vinegar you can opt for apple cider or white wine vinegar as these can also yield distinct yet complementary variations of pickled ginger.
Equipment
Crafting your own pickled ginger at home is a straightforward process, but having the right tools can make it even more enjoyable and effective. Start with a sharp knife or mandoline to thinly slice the ginger—achieving those delicate, paper-thin pieces is key to the perfect texture. You'll also need a saucepan to prepare the pickling liquid, ensuring the flavors meld beautifully. For storage, opt for sterilized glass jars with airtight lids, which help maintain freshness and prevent spoilage. A small kitchen scale can also be helpful for precise measurements, especially when preparing larger batches. With these essential items, you'll be well-prepared for the rewarding experience of making pickled ginger at home.
Storage
Properly stored in an airtight container in the refrigerator, pickled ginger can last up to 2-3 weeks. Remember to use clean utensils when retrieving pickled ginger from the jar to avoid contamination.
Food Safety
When making or storing pickled ginger, always ensure jars and utensils are properly sterilized to prevent contamination. Keep the pickled ginger refrigerated and consume it within a reasonable timeframe for optimal freshness and safety. It's also important to follow proper canning and pickling procedures when making large batches of pickled ginger for long-term storage. And as always, if you have any concerns about the safety of your homemade pickled ginger, it's best to err on the side of caution and discard it.
Top Tip
When preparing the pickling liquid, bring it to a gentle simmer to fully dissolve the sugar and meld the flavors. Allow it to cool slightly before pouring it over the ginger to avoid altering its texture. Finally, patience is key — letting the ginger rest and marinate for 24 hours ensures a full infusion of vibrant flavors, resulting in a truly exceptional batch of pickled ginger.
FAQ
The vibrant pink hue of pickled ginger often sparks curiosity, and the reason behind it usually lies in the use of artificial coloring. Many commercially produced pickled ginger varieties include a food dye, such as E124, to give it that striking, eye-catching color. This practice aims to make the ginger more visually appealing, complementing the dishes it accompanies. On rare occasions, a natural alternative like beet juice is used to achieve a similar blush tone. However, in traditional or homemade preparations, the pink color can sometimes occur naturally if young ginger is used, as its tender flesh may take on a soft pink tint during the pickling process.
Pickled ginger is called gari or amazu shoga in Japanese. These names refer to its preparation style and flavor profile, with "amazu" meaning sweet vinegar and "shoga" meaning ginger. Gari is traditionally served with sushi or sashimi, where its sweet and tangy flavor plays a crucial role in enhancing the dining experience. It acts as a palate cleanser, allowing the flavors of each piece of sushi to stand out individually. Beyond sushi, pickled ginger is also enjoyed alongside other dishes, such as Century Eggs, a Chinese delicacy known for its bold and distinctive taste. The refreshing sharpness of gari balances and complements these rich flavors beautifully, making it a versatile accompaniment in Asian cuisine.
Japanese pickled ginger, or gari, is traditionally served as an accompaniment to sushi. Its distinct spiciness and hint of sweet vinegar make it an integral part of the sushi experience, especially when transitioning between different types of maki or rolls. To eat it properly, simply use chopsticks to pick up a small piece and enjoy it on its own, not directly on the sushi. This helps cleanse your palate, refreshing your taste buds and allowing you to fully appreciate the unique flavors and textures of each sushi piece. Whether you’re savoring delicate slices of vegan sashimi or bold rolls with complex ingredients, gari ensures every bite feels like the first
While pickled ginger, or gari, is enjoyed for its unique flavor and health benefits, consuming it in large quantities can lead to certain side effects. Due to its acidic and spicy nature, excessive intake may trigger issues like acidity, bloating, or even an upset stomach, according to Sarika. This is particularly important for individuals with sensitive digestion or those prone to acid reflux. Additionally, Dr. Reddy has highlighted that the acidity and chewy texture of pickled ginger could potentially affect dental health, as prolonged exposure to acidic foods might wear down enamel over time. Moderation is key to fully enjoying gari without experiencing any adverse effects.
Other tasty recipes
- Japanese Croquettes (Korokke)
- Avocado Sushi
- Perfect japanese rice without a rice cooker
- Soy Seared Pak Choi
Pink pickled ginger
Ingredients
- 175 g fresh ginger
- 1 teaspoon salt
for pickling juice
- 150 ml rice vinegar
- 1 small beetroot adds a beautiful color
- ½ teaspoon salt
- ½ cup sugar
Instructions
- Use the edge of a teaspoon or a peeler to gently remove the ginger’s outer skin.
- Carefully cut the ginger into paper thin slices using a knife or mandolin.
- Place the ginger slices in a bowl and sprinkle them with 1 teaspoon of salt. Mix with your hands to evenly coat the slices. Set aside.
- Bring 2 cups of water to a boil in a medium saucepan. Add the ginger slices to the boiling water and simmer for 15 minutes.
- Wash, peel, and slice the beetroot into 1cm discs. This vibrant root vegetable is our secret weapon for achieving that signature pink hue!
- While the ginger simmers, combine the rice vinegar, sugar, and salt in a separate saucepan over medium heat - be careful not to boil it.
- Once the sugar has disolved, add the beetroot slices and gently stir. Leave the beetroot in for about 2 minutes.
- Drain the boiled ginger and set it aside to cool completely. Once it’s cool, use your hands to gently squeeze out any excess water.
- Add the ginger slices into a clean, sterilized pickling jar. Drizzle the pink pickling juice over the ginger until it’s fully submerged.
- Lid and pop the jar into the fridge and let the ginger pickle for at least 3–4 hours.
- Serve your pickled ginger as a topping or side dish alongside your favorite vegan Japanese meals.
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