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Pickle sweet and sour ginger - How to make Gari yourself

Pickle sweet and sour ginger - How to make Gari yourself

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Some don't like him so much, others all the more so: Gari. This is sweet and sour pickled ginger, which you can make yourself with just a few ingredients.

Gari is sweet and sour pickled ginger

In the 80s, Japanese cuisine was still an insider tip for the rich and beautiful. Today, however, sushi and co. Are already among the most popular dishes in Asian cuisine. Whether from the sushi restaurant or made at home - one thing should not be missing when eating sushi: the pickled ginger, also called Gari. It is an integral part of sushi dishes and tastes sweet and sour.

However, you do not necessarily have to buy Gari ready in the Asian shop. You can also easily make it yourself with just a few ingredients.

How to make Gari yourself

Ingredients for one serving:

  • 100 - 150 g fresh ginger (peeled)
  • 1 pinch of salt
  • 100 ml rice vinegar
  • 50 g sugar (less to taste)


  1. Cut the fresh, peeled ginger into very thin slices and then blanch the slices / strips in boiling water for two to four minutes.
  2. Then lift out the ginger and let it drain a little.
  3. In a bowl, mix the vinegar with salt and sugar until everything has mixed well and the spices have dissolved.
  4. Put the ginger together with this seasoning and vinegar mixture in a bowl or container with a lid and keep it tightly closed in the refrigerator for a week to pull through.
  5. If the ginger has changed its color from yellow to salmon, this is a sign that it has been marinated.

A little hint:

If you like it spicy, do not leave the ginger in the water for too long, because if it is blanched for more than two minutes, it will lose its sharpness. The longer it is blanched, the milder it becomes.