Go Back
+ servings
Pickled Ginger
Print

Pickled Ginger

Sushi without pickled ginger wouldn't be the same. But did you know that you can easily make your own pickled ginger? It's cheap, easy, and so satisfying!
Course Basics, Condiment
Cuisine Japanese, Vegan
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 1 cup
Calories 211kcal
Author Elephantastic Vegan

Ingredients

  • 1 large ginger root (200g)
  • 3/4 cup water
  • 1/4 cup rice vinegar
  • 1/4 cup white sugar
  • 1 teaspoon salt

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 the water, rice vinegar, sugar, salt, and ginger slices. 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 store it in the fridge. Let it pickle at least overnight and then use it for your favorite dishes! It will keep in the fridge for months.

If you have the ginger slices leftovers from making the ginger beer recipe:

  • In a small pot, heat 1/4 cup of rice vinegar and 3/4 cup of water, and 1 teaspoon salt (So everything except the sugar). Bring it to a boil.
  • Place the ginger slices in a jar. Pour the liquid over the ginger slices, close the jar, let it cool off, and place it in the fridge. Let it pickle at least overnight.

Notes

Storage: Store the pickled ginger in an air-tight jar, in the fridge. This way it will last for a few months.

Nutrition

Calories: 211kcal | Carbohydrates: 51g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2337mg | Potassium: 32mg | Fiber: 1g | Sugar: 50g | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg