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Pickled Ginger (Sushi Ginger)

Delicious Pickled Ginger: Elevate Your Sushi Experience Today

This homemade pickled ginger (Sushi Ginger) is a must-have condiment for sushi lovers, balancing sweet and tangy flavors effortlessly.
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Prep Time 4 hours
Cook Time 10 minutes
Cooling Time 30 minutes
Total Time 4 hours 40 minutes
Servings: 8 servings
Course: Collection
Cuisine: Japanese
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pickling Mixture
  • 200 grams young ginger Non-fibrous for better texture
  • 1/2 teaspoon salt For extracting moisture
  • 1/2 cup rice vinegar Unseasoned preferred
  • 1/4 cup sugar Raw sugar can be a substitute
  • 1/2 cup water Filtered water is best

Equipment

  • Mandolin
  • small saucepan
  • Medium bowl
  • airtight container

Method
 

Step-by-Step Instructions for Pickled Ginger
  1. Wash and peel 200 grams of young ginger, then slice it thinly using a mandolin.
  2. Sprinkle the ginger slices with 1/2 teaspoon of salt and let it sweat at room temperature for 30 minutes to 4 hours.
  3. Combine 1/2 cup water, 1/2 cup rice vinegar, 1/4 cup sugar, and 1/2 teaspoon salt in a saucepan and heat until sugar dissolves.
  4. Pat the ginger slices dry, then pack them into a glass jar.
  5. Pour the warm pickling liquid over the ginger in the jar, ensuring it's fully submerged, and allow to cool for about 30 minutes before sealing.
  6. Refrigerate for at least 30 minutes before serving to allow flavors to meld.

Nutrition

Serving: 30gramsCalories: 50kcalCarbohydrates: 12gSodium: 200mgPotassium: 20mgSugar: 10gVitamin C: 2mg

Notes

Store in an airtight container in the refrigerator for up to one month. Freeze for up to 6 months if needed.

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