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Japanese Pickled Ginger Recipe
Easy recipe for homemade japanese pickled sushi ginger. Budget-firendly and healthy!
Prep Time
30
minutes
mins
Cook Time
1
minute
min
Total Time
31
minutes
mins
Course:
DIY
Cuisine:
Asian, Japanese
Diet:
Gluten Free, Low Fat, Vegan, Vegetarian
Servings:
25
servings
Calories:
33
kcal
Author:
Helene Dsouza
Equipment
16 oz or ½ liter jar
Bowl with ice water
Fine Mesh Strainer with a Cheesecloth
Ingredients
8.4
ounces
Ginger Fresh
fresh
1
cup
Vinegar
rice or synthetic
¾
cup
Sugar
¼
cup
Salt
US
-
Metric
Instructions
Combine sugar, salt and vinegar.
1 cup Vinegar,
¾ cup Sugar,
¼ cup Salt
Peel ginger. Cut ginger into fine slices.
8.4 ounces Ginger Fresh
Keep a pot with water to boil and place ginger into the water.
Blanch ginger (cook quickly) for a minute.
Take out ginger and place into the bowl with the ice water. This stops the cooking process imidiatly.
Arrange a cheesecloth over a strainer and that over a bowl. Place ginger into the cheesecloth and close it.
Press all the liquids out by twisting and pressing the cheesecloth into a tight bowl. Do that until the ginger is looking dry.
Place ginger into a clean jar and pour the vinegar mix over that.
Stir to loosen up the ginger. Close jar and store in a dry place away from sunlight.
Keep the pickle out for 2-3 days without opening. The ginger will get pickled. Use afterward to your liking.
Store outside, store in your fridge if you live in a tropical climate.
Video
Notes
25 servings makes 1x 16 oz or ½ liter jar. We used jars with a rubber gasket but you can use regular mason jars too.
Nutrition
Calories:
33
kcal
|
Carbohydrates:
8
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
1133
mg
|
Potassium:
40
mg
|
Fiber:
1
g
|
Sugar:
6
g
|
Vitamin C:
1
mg
|
Calcium:
3
mg
|
Iron:
1
mg