Pickled Ginger

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

The ginger gets sliced thin, salted, and left to brine for an hour before the hot rice vinegar and sugar syrup goes over it. It only needs to sit in that syrup for 2 minutes, and it keeps in the fridge for up to a year.

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

Pickled Ginger

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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).

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 5 minutes mins

Servings: 1 cup

Course: Dressing/Condiment, Garnish

Cuisine: Japanese-inspired

Calories: 601

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 8 oz Ginger preferably young ginger
• ½ teaspoon Kosher salt
• ¾ cup Rice vinegar
• ½ cup Granulated sugar

Equipment

• Mandoline or sharp knife
• Airtight Container
• Colander
• Medium saucepan
• Heatproof bowl

Method

 

1. Peel ginger, slice thinly, add to a bowl, sprinkle liberally with kosher salt, leave for an hour to brine.
2. After an hour, dry ginger with paper towel then add them to a heat resistant bowl.
3. Add vinegar and sugar to a medium size pan then bring to a boil and stir until sugar dissolves.
4. Pour vinegar mixture over the ginger and let it sit for 2 minutes.
5. Drain ginger in a colander then spread it out on a paper towel to cool for 3 minutes.
6. Pat ginger dry then add it back to the airtight container.
7. Lasts up to 1 year in the refrigerator.

Nutrition

Calories: 601kcalCarbohydrates: 140gProtein: 4gFat: 2gSaturated Fat: 0.5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.3gSodium: 1197mgPotassium: 947mgFiber: 5gSugar: 104gVitamin C: 11mgCalcium: 49mgIron: 1mg

Notes

Storage: pack the ginger into an airtight jar with its pickling liquid and keep it in the fridge. This is a proper pickle, it holds well for up to a year.

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