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GARI - Japanese Style Pickled Ginger

June 26, 2018

For a small jar




100g Ginger - Peeled and thinly sliced

80ml Carwari Rice Vinegar

40ml Carwari Agave Nectar (Light)

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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