Pickled ginger, also known as Gari, is a common condiment in Asian cuisine, particularly in Japanese dishes. It is made from young ginger root that has been thinly sliced and pickled in a mixture of rice vinegar, sugar, and salt. The pickling process gives the ginger a distinct tangy and sweet flavor while retaining its natural spiciness. The pink color of pickled ginger comes from the addition of beet juice or food coloring. Pickled ginger is often served as a side dish alongside sushi and sashimi to cleanse the palate between bites.
