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

  • Writer: Miwa
    Miwa
  • May 18, 2021
  • 2 min read

Updated: Jan 28




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.

     


Storage Time


Keep them in an air-tight container in the fridge for 3 days.




🌸 Gentle Note from Miwa 


"I’ve heard fermented foods are good, so I should eat them.” “This seems unhealthy, so I shouldn’t eat it.” Many people grow tired of choosing food this way. This gari is not fermented, but it still serves a purpose: supports digestion and play a gentle role in overall well-being.


Food is not black or white. It exists on a spectrum. In MIWA's 60-day coaching, we don’t focus on restriction. Instead, we look at one's body, lifestyle, and emotional state. And if thinking about food on your own has started to feel heavy—that may not be laziness—it may be a sign that you don’t have to do it alone.



2026/01/28 MIWA

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