Pickled Ginger Recipe

"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 is 1 serving

Metric US

I've Tried It

Ingredients

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125 grams ginger root (fresh ginger, peeled)
1 teaspoon salt
60 ml rice wine vinegar (1/4 cup)

3/4 cup water
55 grams caster sugar (1/4 cup) (I used a little less)

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 by Step Method

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.