Pickled ginger

Preparation info
  • Makes

    600 ml

    • Difficulty


Appears in

By Christine Manfield

Published 1999

  • About

Essential on any Japanese table, gari or pickled ginger is served with sashimi and grilled meats. It tastes delicate yet pungent. I use it often in salad preparations as it cuts through and lightens any fattiness. ‘Green’ ginger simply means young, tender ginger.


  • 300 g green ginger, peeled
  • 350 ml rice vinegar
  • 25 ml


Trim knobs of ginger to uniform size for ease of slicing. Slice ginger extremely finely, using either a sharp, fine-bladed knife or cleaver or a mandolin. The slices should resemble tissue paper. Pack ginger into jars, then combine remaining ingredients and pour over ginger to cover. Mix well, then seal. Refrigerate for up to 3 months.