Homemade Pickled Ginger Recipe
Pickled ginger is a common condiment in Japanese and Chinese cuisine. It is often served with sushi or sashimi.
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Equipment
- 1 glass jar
Ingredients
- 300 g young ginger cut into thin slices
- 1 tbsp salt
- 75 ml water
- 150 ml rice vinegar
- 150 sugar
Instructions
- Wash and clean ginger. Scrape off the skin with small knife or edge of a spoon.
- Cut young ginger into thin slices. Thickness of ginger slices depending on personal preferenc
- Sprinkle with 1 tbsp of salt. Set aside for 30 minutes.
- Combine 75 ml water, 150 ml rice vinegar and 150 sugar into small sauce pot, bring to a boil, stir until sugar has dissolved.
- Discard liquid from ginger slices, wash and rinse, drain completely.
- Pour in boiling water and blanch for 2 minutes. Drain it well and stir in 2 tablespoons of vinegar mixture, discard the liquid to prevent diluting the vinegar mixture.
- Pack ginger slices in a clean jar and pour in vinegar mixture.
- Keep refrigerated for at least 24 hours before serving. Flavor improves over time, pickled ginger can be stored in the refrigerator for up to 3 months.
Video
Notes
This recipe yields 10 servings of pickled ginger.
The nutritional value for reference is for 1 serving of pickled ginger.
Nutrition (per serving)
Calories: 85kcalCarbohydrates: 20gProtein: 1gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.05gMonounsaturated Fat: 0.05gSodium: 702mgPotassium: 125mgFiber: 1gSugar: 15gVitamin C: 2mgCalcium: 7mgIron: 0.2mg
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