Easy Japanese Pickled Ginger (Gari) Recipe – Vegan & Homemade

May 18, 2021

2 min read

Updated: Oct 24

Japanese pickled ginger, also known as gari, is a refreshing, lightly sweet and tangy condiment commonly served with sushi and Japanese meals. This easy homemade pickled ginger recipe uses just a few simple ingredients and is perfect for beginners. Whether you enjoy it alongside rice bowls, miso soup, or as part of an Ichiju-sansai Japanese meal, this vegan gari recipe adds balance to your home-cooking.

Japanese Pickled Ginger

Cooking Overview

Yield: 5 servings

Prep Time: 10 minutes (doesn't include resting time)

Cook Time: 1-3 minutes

Ingredients

2 cups (200g) ginger, thinly sliced
1 teaspoon salt

Marinade

1 cup rice vinegar
5 tablespoons granulated sugar

Instructions

1. Peel the ginger and slice it as thinly as possible.

Blanch the ginger slices in boiling water for 1–3 minutes to reduce pungency (see tips below). Drain, rinse under cold water, and gently squeeze out excess moisture. Sprinkle with salt and let rest for 5 minutes, then squeeze again to remove more liquid.

2. In a small pot over medium heat, combine the rice vinegar and sugar. Bring to a boil, then remove from heat and allow the marinade to cool.

3. Once again, gently squeeze the ginger to remove excess moisture. Place the ginger into a clean glass jar and pour the cooled marinade over it. Ensure the ginger is fully submerged.

Let it marinate overnight or longer before eating.

Miwa’s Tips ( ▶️ Watch more on YouTube! )

If your pickled ginger tastes too tangy, add an extra 1 tsp of sugar. You can also adjust the marinade by using ¾ cup vinegar + ¼ cup water for a milder flavor.
If you are sensitive to ginger’s pungency, blanch the ginger for 3 minutes instead of 1. (In the video, I blanched mine for about 1.5 minutes.)
Choose fresh ginger with thin skin for the most tender and flavorful pickled ginger.