18 Japanese Pickled Ginger Recipe Get Ready To Indulge!

Ingredients

Fresh Ginger

Ginger is the star of this recipe and it's important to choose fresh, young ginger with thin skin and pink tips. This type of ginger is milder in flavor and easier to pickle compared to older, woody ginger. Plus, it adds a beautiful pink hue to the pickled ginger.

Salt

Salt is essential in the pickling process as it draws out moisture from the ginger and prevents bacteria growth. Use high-quality sea salt or pickling salt for best results.

Vinegar

Vinegar not only adds tanginess to the pickled ginger, but it also acts as a natural preservative. Rice vinegar, apple cider vinegar, or white vinegar can all be used in this recipe.

Sugar

A touch of sweetness balances out the tanginess of the vinegar and helps to mellow out the spiciness of the ginger. Use white or brown sugar, or even honey for a healthier option.

Water

Water is needed to dilute the vinegar and sugar and create the pickling brine. Use filtered or distilled water for best results.

Instructions

Step 1: Prepare the ginger

Peel the ginger using a vegetable peeler or the back of a spoon. Slice the ginger into thin, uniform strips using a mandoline or a sharp knife. A mandoline will ensure that the strips are evenly sliced, but be careful as they are very sharp. Alternatively, you can use a vegetable spiralizer to create thin, curly strips.

Step 2: Salt and drain the ginger

Place the ginger strips in a bowl and sprinkle with a generous amount of salt. Mix well and let it sit for at least 30 minutes. The salt will draw out the moisture from the ginger, making it crunchier and easier to pickle.

Step 3: Rinse and dry the ginger

After 30 minutes, rinse the ginger strips with cold water and pat them dry with a clean cloth or paper towel. Make sure they are completely dry before moving on to the next step.

Step 4: Prepare the pickling brine

In a small saucepan, combine equal parts vinegar and water, along with sugar to taste. Bring the mixture to a boil, stirring until the sugar dissolves completely. Let it cool.

Step 5: Pickle the ginger

Place the ginger strips in a sterilized jar and pour the cooled pickling brine over them, making sure they are completely covered. Close the jar tightly and let it sit in the fridge for at least a day before consuming. The longer it sits, the stronger the flavor will be.

Step 6: Enjoy!

Pickled ginger can be enjoyed with sushi, stir-fries, salads, or even on its own as a palate cleanser between bites. It can be stored in the fridge for up to a month. With this simple and professional Japanese pickled ginger recipe, you can elevate your meals and improve your health with just a few ingredients and easy steps. Experiment with different ratios of vinegar, sugar, and salt to find your perfect balance of tangy, sweet, and salty flavors. Impress your friends and family with your homemade pickled ginger and enjoy its numerous health benefits.