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GARI - Japanese Style Pickled Ginger

For a small jar


100g Ginger - Peeled and thinly sliced

A pinch of salt


1. Cook the sliced ginger in boiling water with a pinch of salt for 30 seconds, drain and cool. Pat dry.

2. Place Rice Vinegar and Agave Nectar in a small sauce pan over medium heat. Once it starts boiling, take off from the heat.

3. Put the ginger and the vinegar mixture into a jar and set aside to cool. It can be stored in the fridge for a few days.

*This pickled ginger is great garnish for Sushi/Sashimi.

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