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Home > Recipes > Chutneys, Pickles and Relishes > Pickled Ginger (Gari)

Pickled Ginger (Gari)

Submitted by: John Albert

Date submitted: 31 August 2012 at 07:48:40

Cover Recipe: "Pickled Ginger (Gari) Extra time: 7 days for pickling."

Pickled Ginger (Gari)

Total Time:

20 minutes

Originaly Yeild:

32 servings




225 g,  Fresh root ginger, peeled

1.50 tsp,  sea salt

225 ml,  Rice vinegar

5 tbsp,  caster sugar


  1. Cut the ginger into chunks and place into a bowl. Sprinkle with sea salt, stir to coat and let stand for about 30 minutes. Transfer the ginger to a clean jar.
  2. In a saucepan, stir together the rice vinegar and sugar until sugar has dissolved. Bring to the boil, then pour the boiling liquid over the root ginger pieces in the jar.
  3. Allow the mixture to cool, then put the lid on the jar and store in the refrigerator for at least 1 week. You will see that the liquid will change to slightly pinkish in a few minutes. Don't be alarmed because it's the reaction of rice vinegar that causes the change. Only quality rice vinegar can do that! Some commercial pickled ginger has red colouring added. Cut pieces of ginger into paper thin slices for serving.

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