Do It YourselfFood & Drink

Japanese Rose Pickled Ginger

I am absolutely addicted to the pickled ginger that you find at all the sushi houses. Fresh Pickled Ginger with Wasabi and Soy sauce is so flavorful to me that it goes great on all types of dishes. The price however, is off putting. The small jar of ginger at the store runs about 7 bucks for the small 8 oz jar. If you go thru a ton of this, it definitely is more price effective to make your own, which is surprisingly easy to make.

Japanese Rosy Pickled Ginger (Gari)

  • 1 Pound Peeled Ginger, peeled and sliced thinly along the grain.

Pat dry and add to bowl, cover with 2-3 Tbsp of Salt, Let sit in fridge for a day.

After at least 24 hours in the fridge, remove the Ginger and rinse with water to remove all the excess salt.

Add the Ginger to a sealable glass jar, then mix up the following:

 

  • 2 Cups Rice Vinegar
  • 1 Cup Water
  • 1/2 cup Sugar

Pour this on top of the Ginger and then put it in the back of the fridge for at least a week.

The Ginger will start to turn pink from the acid of the vinegar.

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