Pickled Ginger

1
Servings
10m
Prep Time
5m
Cook Time
15m
Ready In


"This is the ginger that is usually used in sushi . When I was on my sushi kick I used to use this all the time. The ginger you buy is a pink color, because of the dye from a plant used to color it. This recipe come out a soft yellow color, I suppose you could always use some beetroot to color it if you wanted a natural dye, but I found the soft yellow quite pretty! I have stored this in the refrigerator once it was opened and it lasted for about 2-3 weeks. I found this recipe on the Australia ginger site. Makes 1 cup"

Original recipe yields 1 serving
OK

Nutritional

  • Serving Size: 1 (418.3 g)
  • Calories 304.2
  • Total Fat - 0.9 g
  • Saturated Fat - 0.3 g
  • Cholesterol - 0 mg
  • Sodium - 2350.5 mg
  • Total Carbohydrate - 72.2 g
  • Dietary Fiber - 2.5 g
  • Sugars - 52 g
  • Protein - 2.3 g
  • Calcium - 30.8 mg
  • Iron - 0.8 mg
  • Vitamin C - 6.3 mg
  • Thiamin - 0 mg

Step 1

Peel the ginger skin using a spoon.

Step 2

Slice the ginger very thinly using a vegetable peeler, sharp knife or mandolin & transfer the sliced ginger to a bowl and sprinkle with the salt.

Step 3

Stir until all is well combined & set the ginger mix aside for 30 minutes to allow the salt to extract excess liquid.

Step 4

Using your hands squeeze any excess liquid from the ginger and transfer the ginger to a sterilized heat proof preserving jar.

Step 5

NOTE: A bottling/preserving jar is best for this recipe but I have used jam jars for this, and to prevent cracking place a large heavy metal dessert spoon in the jar when pouring in the boiling water, the metal takes up the excess heat and stops the jar from cracking.

Step 6

Stir the rice wine vinegar, water and sugar in a small saucepan over medium heat until the sugar completely dissolves.

Step 7

Then increase heat to high & bring to a boil.

Step 8

Pour the vinegar mixture over ginger and set aside for 5 minutes to cool slightly.

Step 9

Seal and place in the fridge for 24 hours for the flavors to develop before using.

Step 10

NOTE: Pickled ginger can be eaten straight away but flavors will improve with time.

Tips & Variations


  • 1 preserving jar

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