published Oct 20, 2023 Pickled ginger is made from thinly sliced pieces of young ginger root pickled in a simple brine of salt, vinegar, and sugar. Known as gari or amazu shoga in Japanese, it is spicy, briny, tangy, and sweet with a delicate crunchy texture. This lively combination of textures and tastes makes gari a powerful palate cleanser and flavor enhancer. I honestly can’t imagine having a sushi dinner without it! While this pickled ginger recipe is straightforward and simple, make sure that you plan in advance. You want to allow at least 24 hours for the flavors and color to fully develop. And by the way, this DIY version is going to be far tastier than anything you’ve had at the restaurant! For more easy pickling projects, check out my Quick Lemon Pickle, Middle Eastern Pickled Turnips, and this Homemade Giardiniera. Love this recipe? Share it with the world on Pinterest.
