If you have ever wondered why the ginger at sushi restaurants is pale pink and tangy, the answer is simple: It's pink pickled ginger, known in Japan as gari. In this recipe I will show you how to make it at home so you can skip the additives, control the flavor, and enjoy a fresher version that works just as well with sushi as it does in everyday meals, or even tucked into a sandwich.
Making gari yourself shows how a few simple ingredients can turn into one of the most versatile (and moreish) Japanese condiments. Check out some of our favourite vegan sushi and our top 10 vegan Japanese recipes for some great pairing ideas. It's also a very tasty topping on any fried rice or donburi bowl. For something more low key, serve it with a bowl of plain white rice, a sprinkle of furikake, and a few easy sides such as agedashi tofu and miso soup.
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Ingredients
The key ingredient is young ginger (shin shoga), which has tender skin, mild heat, and sometimes takes on a natural pink tint when pickled. If you cannot find it, regular ginger works well, just slice it as thinly as possible and blanch it to soften the bite. For the pickling liquid, rice vinegar gives the cleanest and most authentic flavor, though apple cider vinegar or white vinegar both make good substitutes. To achieve the soft pink color without artificial dyes, we use a slice of beetroot in the hot brine. It colors the liquid quickly without affecting the taste. If you follow a strict vegan diet, choose organic or certified vegan sugar to avoid bone char processing.
Here is the full list of ingredients. For exact quantities, see the recipe card below:
- Fresh ginger (young ginger if available)
- Rice vinegar
- Sugar
- Salt
- Beetroot
How to Make Pink Pickled Ginger (Step by Step)
Start by peeling the ginger with the edge of a spoon. This is gentler than a knife and helps you work around the knobs without wasting flesh. Slice the ginger into paper-thin pieces using a mandoline or a sharp knife for precision and consistency. The thinner the slices, the faster they absorb the pickling liquid, and this is the single most important step for achieving the best texture.
Once sliced, sprinkle the ginger with salt and let it rest for about ten minutes. This draws out moisture and begins to soften the flesh. After salting, blanch the slices in boiling water for 15 minutes. Blanching takes away the raw sharpness while leaving the ginger crisp and fresh-tasting. Drain the slices, let them cool, and gently squeeze out the excess water.
Meanwhile, prepare the pickling liquid by warming rice vinegar, sugar, and salt in a separate pan. Heat it just until the sugar dissolves, but be careful not to let it boil or the vinegar will lose its delicate acidity. Wash, peel, and slice the beetroot into discs about 1 cm thick, then add them to the hot liquid and stir gently. Leave the beetroot in for about 2 minutes, just long enough to release a vibrant pink color. This vibrant root vegetable is our secret weapon for achieving that signature pink hue.
Pack the ginger into a sterilised jar and pour the warm liquid over the slices until they are completely covered. Once sealed and chilled, the pickles will be ready after 3 to 4 hours, though the flavor improves overnight.
Enjoy your homemade gari with sushi, rice bowls, or as a bright side to any vegan Japanese spread.
How to Sterilise a Jar for Storing Pickled Ginger
Using a clean, sterilised jar is key to keeping your gari fresh. A jar of about 300-350 ml is the right size for this recipe, and it will hold the pickled ginger comfortably, giving you around 20-25 small servings. Since gari is eaten in just a few slices at a time, that is plenty for several sushi meals or rice bowls.
To sterilise, wash the jar and lid in hot soapy water, rinse well, and place the jar (without the lid) in an oven at 160°C (320°F) for 10 minutes. Alternatively, boil the jar and lid in water for 10 minutes and let them air dry on a clean tea towel. Always add the ginger and pickling liquid while the jar is still warm to reduce the risk of cracks.
Substitutions
Rice vinegar gives the cleanest flavor, but apple cider vinegar or white vinegar both work well. If you follow a strict vegan diet, choose organic or certified vegan sugar to avoid bone char processing. Salt can be reduced if you prefer a lower-sodium version, though it does help draw out moisture from the ginger.
Variations
Once you master the basic recipe, you can make it your own. Add a slice of fresh chili for gentle heat, a piece of star anise for spice, or a strip of citrus zest for brightness. Gari also pairs well with other pickles, so try it alongside easy pickled carrots and some classic pickled chilis.
Equipment
A mandoline is the most useful tool for this recipe because it gives you paper-thin, consistently even slices of ginger. If you do not have one, a sharp knife works too, just take your time to slice the ginger as thinly and evenly as possible. You will also need a saucepan for the brine and a clean glass jar with a tight lid for storage.
Storage
Store your pickled ginger in a clean, sterilised jar in the refrigerator and use clean utensils each time. It will keep for 2 to 3 weeks. If you need a refresher, see the section above on how to sterilise a jar for pickled ginger. Remember to use clean utensils when retrieving pickled ginger from the jar to avoid contamination. For longer storage, use proper canning techniques.
FAQ
Yes. Sushi ginger is simply pickled ginger prepared in sweet vinegar. The Japanese name is gari, and it is traditionally served alongside sushi as a palate cleanser.
Pickled ginger for sushi is made by slicing fresh ginger very thin, blanching it to soften the bite, and then soaking it in a sweet vinegar solution. The result is the tangy, refreshing slices you see served with sushi.
The traditional choice is young ginger (shin shoga). It has tender skin, mild heat, and sometimes takes on a natural pink tint during pickling. If you cannot find it, regular ginger works , just slice it very thin and blanch it to soften the texture.
Pink pickled ginger is usually made with young ginger, which can blush naturally in the vinegar. At home, you can also add beetroot to the brine for a soft, natural color without artificial dyes.
Yes, in moderation. Ginger is well known for its digestive benefits, and pickled ginger adds a refreshing contrast to rich dishes. Like any pickle, it is best enjoyed as a small side rather than in large amounts.
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📖 Recipe
Pink pickled ginger
Ingredients
- 175 g fresh ginger
- 1 teaspoon salt (for salting ginger)
- 2 cups water (for blanching)
- 150 ml rice vinegar
- ½ cup sugar
- ½ teaspoon salt (for pickling liquid)
- 1 small beetroot (sliced into 1 cm discs)
Instructions
- Peel the ginger with the edge of a spoon to remove the ginger's outer skin.
- Slice thinly with a mandoline or sharp knife.
- Place the ginger slices in a bowl and sprinkle with 1 teaspoon salt. Mix with your hands to coat evenly. Leave for 10 minutes.
- Bring 2 cups water to a boil in a medium saucepan. Add the ginger slices and simmer for 15 minutes.
- While the ginger cooks, combine rice vinegar, sugar, and ½ teaspoon salt in a separate saucepan. Warm over medium heat until the sugar dissolves. Do not boil.
- Wash, peel, and slice the beetroot into 1 cm discs. Add to the vinegar mixture and stir for about 2 minutes to release a pink color. Remove from heat.
- Drain the ginger and allow it to cool completely. Squeeze out excess water with clean hands.
- Transfer the ginger to a clean, sterilised glass jar. Pour over the pink pickling liquid until the slices are fully submerged.
- Seal and refrigerate for at least 3-4 hours before serving. Best flavor develops overnight.
Notes
- Traditionally served with sushi; see our favourite vegan sushi for pairing ideas.
- Also great as a topping for rice bowls and many other Japanese dishes. For inspiration, check out our top 10 vegan Japanese recipes.
- Try it alongside other homemade pickles like easy pickled carrots, classic pickled chilis, or pickled radish.
- Keeps for 2-3 weeks in a sterilised jar in the fridge.
- Use organic or certified vegan sugar to ensure a vegan version
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