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Pickled Ginger

Ever wanted to make pickled ginger? This is your time! It's a perfect condiment for Onigiri, Sushi or Sushi Bowls. It's vegan and low-fructose. The recipe yields 1 cup of pickled ginger.
Course Basics, Condiment
Cuisine Japanese, Vegan
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 1 jar
Calories 210kcal
Author Elephantastic Vegan

Ingredients

Instructions

If you start from scratch and haven't made the ginger beer:

  • Peel the ginger and slice it with a vegetable peeler into super thin pieces.
  • In a pot heat 3/4 cup of water, 1/4 cup of brown rice vinegar, 1/4 cup of dextrose and the ginger. Mix.
  • Bring it to a boil and let it simmer for about 20 minutes.
  • Put everything in a jar, close it, let it cool off and place in the fridge.

If you have the ginger slices left over from the ginger beer recipe:

  • Place the ginger slices in a jar.
  • In a small pot heat the 1/4 cup of brown rice vinegar and 3/4 cup of water and salt. Cook until the salt dissolves.
  • Pour the liquid over the ginger slices, close it, let it cool off and place in the fridge.

Notes

Store the pickled ginger in the fridge, this way it will last for a few months.
*I've used Dextrose in this recipe which is a fructose-free sugar, but you can sub it with your preferred granulated sweetener.

Nutrition

Calories: 210kcal | Carbohydrates: 51g | Sodium: 1174mg | Sugar: 50g