© Denzil Green
Gari is a form of Japanese pickled ginger.
To make it, fresh ginger is peeled, then sliced thinly and pickled in white rice vinegar.
The ginger slices turns pinkish from interaction with the vinegar, though some commercial brands will add additional food colouring to make it redder.
Gari is used as a garnish and side condiment, particularly with sushi.