Ingredients for Japanese Pickled Ginger
- Fresh Gingerroot
- Vinegar
- ¼ cup granulated sugar
- 1 tablespoon salt
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How to Make Japanese Pickled Ginger
- Wash 1-inch piece of fresh ginger root thoroughly and gently rub off the skin using a spoon.
- Using a mandoline slicer or sharp knife, thinly slice the ginger into approximately 1/8-inch thick pieces.
- Sprinkle 1 tablespoon of salt evenly over the ginger slices in a bowl. Gently toss to coat.
- Let the salted ginger sit for 1 hour to release moisture.
- Gently rinse the ginger slices under cold water to remove excess salt. Pat completely dry with paper towels and place in a sterilized jar or container.
- In a small saucepan, combine ½ cup rice vinegar, ¼ cup granulated sugar, and 1 tablespoon of water. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves completely.
- Carefully pour the hot vinegar mixture over the ginger slices in the jar, ensuring all slices are submerged.
- Allow the ginger to cool completely to room temperature.
- Refrigerate for at least 2 hours, or preferably overnight. The ginger will gradually turn a beautiful light pink color.
- Once cooled and pink, cover the jar tightly and store in the refrigerator for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
99 g
Sugar
830g
Fat
4g
Carbs
93g
