Recipe - Gari (Pickled Ginger)

I wrote about why I love Gari in this post, and had a number of requests for the recipe I use so here it is! From the book- Asian Pickles, by Karen Solomon.

It is the perfect time to make this easy pickle, to enjoy through the summer months and beyond. It is a wonderful digestive, and fermented food, and how great that is it so easy to make your own.


170grams ginger root
¼ cup of white sugar
1 teaspoon salt
120mL organic rice vinegar


  1.  Peel your ginger if needed (If it is plump and shiny you won't need to, just ensure no dirt is hiding in crevasses)
  2. Slice very carefully on thinnest setting of a mandolin cutter/food processor. It should be almost thin enough to see through a slice.
  3. Toss the slices in a tablespoon of sugar and the salt, sit for 30 minutes.
  4. Boil a small pan of water, add ginger and stir, 45 seconds, scoop ginger out with a slotted spoon, and place it immediately into a jar.
  5. Combine remaining sugar and vinegar in boiling water, bring to boil, pour over the ginger, and ensure it is submerged. Cool before storing in the fridge, eat after 1 week, it will keep for 12 months minimum.

I look forward to hearing how you go making it!  A big thanks to @moorhousecreative for the photography!