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Overhead focus. Pickled ginger in a jar and on a cutting board the jar is sitting on.
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5 from 1 vote

Pickled Ginger (Gari) Recipe

Delicious picked ginger you can add to many other dishes.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Condiments
Cuisine: Japanese
Diet: Vegan, Vegetarian
Servings: 1 batch
Calories: 123kcal

Equipment

  • 1 large jar with a lid

Ingredients

  • 1 cup fresh, shaved ginger (peeled 125g)
  • 1½ tsp. salt
  • 1 cup rice vinegar
  • ½ cup water
  • 1 tsp. liquid stevia (or other sweetener to taste)

Instructions

Prep the Ginger

  • Peel the ginger using the edge of a spoon to scrape off the skin.Shave or slice the ginger as thinly as possible with a mandolin or vegetable peeler.
    Two pieces of peeled ginger on a cutting board with a spoon and the peels in a pile. All on a cutting board. Overhead focus.
  • Place the ginger slices in a bowl and toss with 1 ½ teaspoons sea salt. Let it sit for 30 minutes to soften and release moisture.
    Sliced ginger in a white bowl. Overhead focus.
  • After 30 minutes, pour boiling water over the salted ginger, let it sit for 1 minute, then drain and pat the slices dry with a paper towel.
    Ginger slices soaking in hot water.

Make the Pickling Brine

  • In a saucepan, combine 1 cup apple vinegar, ½ cup water, and 1 teaspoon liquid stevia (start with this amount and adjust to taste). Heat the mixture over medium heat, stirring, and bring it to a gentle boil. Taste the brine and, if you'd like it sweeter, add more to taste.
    A pot with brine in it.

Pickle the Ginger

  • Transfer the prepared ginger slices into a clean glass jar. Pour the hot brine over the ginger, and fully submerge it in the brine. Allow the jar to cool to room temperature, then seal it with a lid.
    Ginger slices in brine in an open jar.
  • Refrigerate for at least 24 hours before eating. For the best flavor, let it rest for 2-3 days.
    Jarred, pickled ginger slices, cooled and ready for the fridge.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1entire recipe | Calories: 123kcal | Carbohydrates: 17g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 3512mg | Potassium: 404mg | Fiber: 2g | Sugar: 2g | Vitamin C: 5mg | Calcium: 36mg | Iron: 1mg