Search Term

Enter a search term (optional)


Select One (optional)



Show only results that have an image


Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical


Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Preparation Time

Select One (optional)

Chill Time

Select One (optional)

Number of Ingredients

Select One (optional)

Slow Cooker Time HIGH

Select One (optional)

Slow Cooker Time LOW

Select One (optional)


Japanese Pickled Ginger (Gari)

By: Emily Smith from
Japanese Pickled Ginger (Gari)
Japanese Pickled Ginger Gari

"Cuisine: Japanese INGREDIENTS 100-150g young ginger ½ tsp salt (or to taste) Sweet Vinegar (Amazu) 100ml rice vinegar 4 tbsp sugar ½ tsp salt (or to taste) 1 sterilised jar INSTRUCTIONS 1. Scrape off the skin and brown spots on the ginger. Slice thinly using a peeler or a mandolin. Sprinkle ½ tsp salt (or to taste) over ginger slices, mix well and set aside for 10 mins. 2. In a pot, bring water to the boil and add ginger to the pot to cook for 1-3 mins. If you prefer the ginger to be spicier, remove from pot after 1 min. 3. Drain and sieve ginger slices. Lay them out in a single layer to cool. Squeeze excess water using your hands and transfer them into a sterilised jar. 4. In a small pot, add rice vinegar, sugar and salt, and bring it to boil until the vinegar smell evaporates. Remove from heat and set aside to cool. Pour vinegar mixture into the jar, seal, let it cool and refrigerate. When it’s slightly cool, pour the vinegar mixture into the jar with sliced ginger. Close the lid, let cool completely and refrigerate. Gari can be stored in an airtight container in the refrigerator for up to 12 months."

Makes4 Servings

Preparation Time15 min

Chilling Time15 min

Cooking Time15 min

Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!

Your Recently Viewed Recipes

I have not made this yet so I cannot rate it.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Recipe of the Day

Easy Dorito Casserolevideocam

Want an easy casserole recipe that is going to also be a great go-to comfort food? This Mexican Comfort Casserole will give you the… Continue reading: "Easy Dorito Casserolevideocam"

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips


Connect With Us

Facebook Instagram Twitter Pinterest Twitter
Blog Email RSS

About Us Advertise Contact Us FAQ Do Not Sell My Personal Information Keyword Index Privacy Policy Submit Your Recipes Subscribe Terms of Service Unsubscribe

---- 1 ----


Images from other cooks

There are currently no images from other cooks.

I Love It