Ingredients for Pickled Ginger For Sushi
- Gingerroot
- Coarse Salt
- Rice Wine Vinegar
- Water
- 1/4 cup granulated sugar
- Red Food Coloring
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Pickled Ginger For Sushi? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Pickled Ginger For Sushi
- Combine rice vinegar, sugar, and salt in a small saucepan over medium heat. Stir until the sugar and salt are completely dissolved.
- Bring the mixture to a simmer, stirring constantly, until the sugar dissolves completely.
- Remove from heat and let the mixture cool completely.
- Peel and thinly slice the ginger into matchsticks or use a mandoline slicer for even thinner slices.
- Pack the ginger slices tightly into a clean glass jar.
- Pour the cooled vinegar mixture over the ginger, ensuring all slices are submerged. Leave a small amount of space at the top of the jar.
- Seal the jar tightly and refrigerate for at least 2 hours, or preferably overnight, to allow the ginger to pickle and develop its flavor.
- Once pickled, your ginger is ready to enjoy! It will keep in the refrigerator for several weeks.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
10g
Fat
0g
Carbs
1g