Pickled Ginger “Gari” (Ginger Salmon) Recipe
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.
- 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
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
- Scrub the ginger: Thoroughly scrub the ginger rhizomes under running water to remove any dirt or impurities.
- Cut stems off: Remove the stems from the ginger, leaving the red tender part attached to the rhizomes for color and flavor.
- Slice ginger rhizomes thinly: Using a slicer or sharp knife, slice the ginger as thinly as possible to ensure even pickling and tenderness.
- 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.
- Drain and cool ginger: Drain the parboiled ginger and spread it out on a cooling tray to let it cool and air dry slightly.
- 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.
- Remove excess water from ginger: Squeeze the cooled ginger slices gently to remove excess water for better pickling absorption.
- 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.
- 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
Find it online: https://annakocht.com/pickled-ginger-gari-ginger-salmon-recipe/
