How to Make Pickled Ginger (Gari) at Home – A Simple Japanese-Style Recipe for Cold Days

With just a few simple steps, home cooks can easily prepare a jar of pickled ginger that’s not only delicious but also helps ward off colds during chilly weather.

Pickled ginger, also known as Gari in Japanese, is a classic condiment that plays an essential role in traditional Japanese cuisine. You’ll often find it served alongside sushi and sashimi, where its slightly sweet, tangy flavor helps cleanse the palate between bites of different types of fish. Beyond its culinary appeal, Gari is also valued for its warming and health-boosting properties.

According to several studies, consuming a small amount of pickled ginger regularly can help improve blood circulation, warm the body, and reduce the risk of common colds and respiratory infections—especially during cold or damp weather. That’s why preparing a jar of homemade Gari is both a tasty and practical idea for the family kitchen.

Ingredients You’ll Need

To make Japanese-style pickled ginger at home, prepare the following:

• 300g young ginger root

• 100g sugar

• 10g salt

• 70ml Japanese rice vinegar (or regular rice vinegar if unavailable)

• 2 pieces of dried kelp (kombu), about 4 x 5 cm each

Step-by-Step Instructions

1. Prepare the ginger:
   Scrape off the skin of the ginger with a spoon, rinse thoroughly, and pat dry. Slice the ginger into thin pieces about 0.5 cm thick. For best results, use young ginger, as it is tender and has a mild, pleasant heat.

2. Soak the ginger:
   Place the slices in a bowl of salt water and let them soak for about 15 minutes. Afterward, drain and lightly squeeze out the excess water.

3. Season and soften:
   Put the ginger slices into a large bowl, sprinkle with 10g sugar and 2g salt, and gently rub the mixture by hand. Let it sit for about 30 minutes. This step helps reduce the ginger’s sharp spiciness while enhancing its crisp texture and delicate aroma.

4. Blanch the ginger:
   Bring a pot of water to a gentle boil, then add the soaked ginger slices. Stir lightly and boil for about 5 minutes. Drain well and allow the ginger to cool completely.

5. Prepare the pickling liquid:
   In a small saucepan, combine the remaining sugar, salt, rice vinegar, and dried kelp with 150ml water. Bring the mixture to a boil, then remove from heat and let it cool. Strain out the kelp before using the liquid.

6. Combine and pickle:
   Place the drained ginger slices into a clean glass jar. Pour the cooled vinegar mixture over the ginger until the liquid covers it by about 2–3 cm. Seal the jar tightly.

Storing and Enjoying Pickled Ginger

Allow the ginger to marinate for 2–4 days before eating so the flavors fully develop. Once ready, it can be served as a refreshing side dish, a palate cleanser with sushi or sashimi, or even added to salads, grilled meats, and rice dishes for extra flavor.

For long-term storage, keep the jar in the refrigerator to maintain its freshness and prevent it from becoming overly sour. Properly stored, homemade Gari can last for several weeks.

Extra Tip

If you use young pink ginger, you may notice that the slices naturally turn a soft pink color after pickling—this is completely natural and highly prized in Japanese cuisine. Older ginger will remain pale yellow but will still taste just as delightful.

Making your own pickled ginger not only enhances your meals but also brings a touch of Japanese tradition and wellness into your home. On cold days, a few slices of homemade Gari can help keep your body warm and your immune system strong.