Pickled Ginger (Gari) — Made With Young Ginger From the Farm
Written by the family at 'Tween Towns Farm · Oxford, NC · Granville County
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When we harvest young ginger here in Oxford, North Carolina — the kind with pink-tinged tips and thin, almost translucent skin — the first thing many of our market customers ask for is pickled ginger. Gari, as it is known in Japanese cuisine, is traditionally made with young ginger precisely because the skin is so thin and the flavor so delicate.
The pink color in authentic gari comes naturally from the anthocyanins in young ginger reacting with the acidic vinegar. No food coloring needed. When you use fresh, young ginger from our Granville County farm, you get that natural blush that tells you the ginger is genuinely fresh.
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What You Will Need
| Ingredient | Amount | Notes |
|---|---|---|
| Young fresh ginger | 8 oz | Pink-tipped, thin-skinned preferred |
| Rice vinegar | ¾ cup | Unseasoned |
| Sugar | 3 tablespoons | |
| Salt | 1½ teaspoons | Kosher or sea salt |
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Instructions
Step 1 — Prepare the ginger. Scrub the ginger and use a spoon to scrape off the thin skin — it comes off easily on young ginger. Slice as thin as possible using a mandoline or sharp knife.
Step 2 — Salt the ginger. Toss the sliced ginger with ½ teaspoon of the salt in a bowl. Let sit for 30 minutes. Rinse and pat dry.
Step 3 — Make the brine. Combine rice vinegar, sugar, and remaining 1 teaspoon salt in a small saucepan. Heat over medium, stirring until sugar and salt dissolve. Remove from heat and let cool slightly.
Step 4 — Pack and pour. Place ginger slices in a clean glass jar. Pour the warm brine over the ginger, making sure all slices are submerged. Let cool to room temperature.
Step 5 — Refrigerate. Seal and refrigerate. The ginger is ready to eat after 1 hour but improves significantly after 24 hours. It will develop its natural pink color over the first day. Keeps for up to 3 weeks refrigerated.
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How to Use Pickled Ginger
Serve alongside sushi and sashimi in the traditional way. Add to grain bowls, rice dishes, and noodle salads. Layer into sandwiches and banh mi. Chop and stir into dipping sauces. Serve on a charcuterie board as a palate cleanser.
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A Note on Our Ginger
We harvest young ginger each fall from our fields in Granville County, North Carolina. The pink-tipped rhizomes you see in our market display are exactly what you want for this recipe. Find fresh ginger and ginger starts at our table at the Carrboro Farmers' Market every Saturday from 7 AM to 12 PM.
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Find Us
'Tween Towns Farm · Oxford, NC · Granville County
Carrboro Farmers' Market · Saturdays 7 AM – 12 PM
Growing the right way since 1987.