Ingredients for Pickled Ginger
- Ginger
- 1 cup rice wine vinegar
- Champagne Vinegar
- Cider Vinegar
- 1/4 cup sugar
- Kosher Salt
- Shiso Leaves
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How to Make Pickled Ginger
- Peel and thinly slice 1 pound of fresh ginger. Try to slice as uniformly as possible for even pickling.
- In a medium saucepan, combine 1 cup rice wine vinegar, 1/2 cup water, 1/4 cup sugar, 2 tablespoons sea salt, and 1 teaspoon black peppercorns.
- Bring the mixture to a simmer over medium heat, stirring until the sugar and salt are completely dissolved.
- Remove from heat and let the pickling liquid cool slightly.
- Pack the ginger slices tightly into a clean, sterilized glass jar.
- Pour the cooled pickling liquid over the ginger, ensuring all slices are submerged. If necessary, add a bit more water to cover completely.
- Seal the jar tightly and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to fully develop. The longer it sits, the more intense the flavor will become.
- Enjoy your homemade pickled ginger! It will keep refrigerated for several weeks.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
20g
Fat
1g
Carbs
4g
