Pickled Ginger “Gari” (Ginger Salmon) Recipe

Introduction

Pickled ginger, known as “Gari” in Japanese, is a refreshing and tangy condiment often served with sushi. Its delicate sweetness and mild spiciness make it perfect for cleansing the palate between bites. Making your own pickled ginger at home is simple and rewarding.

Ingredients

• 150 g new ginger rhizomes
• 1/4 tsp salt
• 1/2 cup rice vinegar
• 3 tbsp sugar
• 1/2 tsp kelp dashi powder (optional)

Instructions

1. Step 1: Scrub the ginger rhizomes thoroughly under running water to clean them.
2. Step 2: Cut off the stems, leaving the red part attached to the ginger rhizomes.
3. Step 3: Slice the ginger rhizomes as thinly as possible using a slicer or a sharp knife.
4. Step 4: Bring a pot of water to a boil and parboil the sliced ginger for a short time.
5. Step 5: Drain the ginger and spread the slices on a cooling tray to let them cool.
6. Step 6: In a small saucepan over medium heat, combine rice vinegar, sugar, salt, and kelp dashi powder. Stir until the sugar and dashi powder dissolve, then turn off the heat.
7. Step 7: Squeeze the cooled, parboiled ginger slices gently to remove excess water.
8. Step 8: Place the ginger in a container and pour the hot vinegar mixture over it. The ginger will turn pink immediately.
9. Step 9: Allow the ginger to cool to room temperature, then refrigerate. It is ready to eat after at least three hours of pickling.

Tips & Variations

• For a natural pink color, use young ginger with small reddish stems or add a little beet juice instead of artificial coloring.
• If you do not have kelp dashi powder, skip it or use a small piece of kombu when heating the vinegar mixture for extra umami.
• Slicing the ginger very thinly is key to achieving the right texture and flavor intensity.

Storage

Store pickled ginger in an airtight container in the refrigerator. It will keep well for up to 2 weeks. For best flavor, consume within the first week. Serve chilled directly from the fridge or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use mature ginger instead of new ginger?

While new ginger is preferred for its tenderness and mild flavor, mature ginger can be used but may result in a spicier and less delicate pickle. Slicing thinly helps soften mature ginger’s texture.

Is it necessary to parboil the ginger?

Parboiling the ginger removes some of its sharpness and helps achieve the characteristic mild and sweet taste of pickled ginger. Skipping this step may result in a stronger, spicier flavor.

Pickled Ginger “Gari” (Ginger Salmon) Recipe

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This traditional Japanese pickled ginger, known as Gari, is a vibrant and tangy condiment typically served with sushi. Thinly sliced young ginger rhizomes are lightly parboiled, then pickled in a sweet and slightly salty rice vinegar mixture infused with kelp dashi. The pickling process turns the ginger a lovely pink color and softens its pungency, creating a refreshing palate cleanser that complements a variety of dishes.

• Author: Anna
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 3 hours 25 minutes (including pickling time)
• Yield: Approximately 1 cup of pickled ginger 1x
• Category: Condiment
• Method: Stovetop
• Cuisine: Japanese
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Pickled Ginger Ingredients

• 150 g new ginger rhizomes
• 1/4 tsp salt
• 1/2 cup rice vinegar
• 3 tbsp sugar
• 1/2 tsp kelp dashi powder

Instructions

1. Scrub the ginger: Thoroughly scrub the ginger rhizomes under running water to remove any dirt or impurities.
2. Cut stems off: Remove the stems from the ginger, leaving the red tender part attached to the rhizomes for color and flavor.
3. Slice ginger rhizomes thinly: Using a slicer or sharp knife, slice the ginger as thinly as possible to ensure even pickling and tenderness.
4. Blanch the ginger: Bring a pot of water to a boil, then parboil the sliced ginger briefly to reduce sharpness. This helps mellow the ginger’s pungency.
5. Drain and cool ginger: Drain the parboiled ginger and spread it out on a cooling tray to let it cool and air dry slightly.
6. Make rice vinegar mixture: In a small saucepan over medium heat, combine rice vinegar, sugar, salt, and kelp dashi powder. Stir until the sugar and dashi powder have fully dissolved, then remove from heat.
7. Remove excess water from ginger: Squeeze the cooled ginger slices gently to remove excess water for better pickling absorption.
8. Pickle the ginger: Place the squeezed ginger in a container and pour the still-hot vinegar mixture over it. The heat will immediately turn the ginger pink. Allow to cool, then refrigerate.
9. Rest and serve: Let the ginger pickle for at least three hours before serving to develop flavor fully. It can be stored refrigerated for up to two weeks.

Notes

• Use young, fresh ginger rhizomes for the mildest flavor and best texture.
• Adjust sugar and salt levels to taste if desired.
• Kelp dashi powder adds a subtle umami note but can be omitted if unavailable.
• Slicing the ginger very thinly is key to achieving the crisp yet tender texture typical of gari.
• Pickled ginger is a wonderful accompaniment to sushi but can also be used to enliven salads, rice bowls, and seafood dishes.

Keywords: pickled ginger, gari, Japanese condiment, sushi garnish, rice vinegar pickle, kelp dashi, ginger recipes