It’s so easy to make your own pickled ginger. You’ll never eat the dyed pink packet ginger again!
Japanese-style pickled ginger
200g root ginger
2 tabs sea salt
1 cup rice vinegar
½ cup water (filtered)
2 tab sugar
Clean the ginger with a damp cloth, then sprinkle with sea salt. Leave for one day. This draws out some of the liquid from the ginger.
The next day combine the sugar, water and rice vinegar in a non-metal bowl until the sugar is dissolved.
Drain the ginger place in a glass or crockery jar and cover with the vinegar mixture. Keep covered and store in a dark cupboard. Check after a week of marinating by taking a paper thin slice off the ginger and seeing if is tender. You can store the ginger in the pickling liquid for about six months, as long as it remains covered.
How to use pickled ginger
To use, thinly slice and serve with rice bowls, Asian salads, sushi or sashimi.
This recipe is dairy-free, gluten-free and vegan. For more meal ideas, take a look at the recipe archive.