There is absolutely no comparison between homemade pickled ginger and the stuff you buy in the store. Especially if you can get your hands on young ginger from the grocer or farmers market. Try making this for your next grain bowl or store it in the fridge for sushi night (it keeps for months).
Why You'll Love Pickled Ginger
This is the kind of condiment that quietly upgrades everything it touches. Bright, zingy, and just sweet enough, homemade pickled ginger blows the store-bought stuff out of the water. Plus, it lasts for months in the fridge-if it lasts that long.
Tips and Tricks
- Use a mandoline to get ultra-thin slices for the best texture.
- Don't skip the brining step-this draws out excess moisture and boosts flavor.
- Store in a sterilized jar for maximum shelf life.
Variations
- Use apple cider vinegar instead of rice vinegar for a different tang.
- Add chili flakes for a spicy kick.
- Try a touch of turmeric for a golden hue and earthy flavor.
Substitutions
- Substitute coconut sugar for granulated sugar if needed.
- Use white wine vinegar in place of rice vinegar.
- If you can't find young ginger, mature ginger will work if sliced super thin.
Best served with
- Sushi rolls
- Grain bowls
- Grilled salmon
- Cold noodle salads
How to Store Leftovers
- Store pickled ginger in an airtight glass jar in the refrigerator. It will keep for up to 1 year when sealed properly and kept cold.
Common Questions
What's the difference between young and mature ginger?
Young ginger is milder, more tender, and has a thinner skin that's easy to peel. It's ideal for pickling because it absorbs flavor more easily and has less bite.Answer 1
Can I reuse the pickling liquid?
Not recommended. Over time the acidity changes and it may lose its preserving qualities. Always make a fresh batch for food safety and flavor consistency.
