Lunch & Dinner, Vegan

Pickled Ginger

8-10 servings
A bite of pickled ginger held with chopsticks over a traditional Japanese platter on a dark brown wood table.

Make your own. Woo-hoo!!! No more making that little bit that comes with your sushi stretch until the last bite. 

Ingredients

  • 8 oz ginger root, peeled – young ginger preferred but any ginger ok 
  • 1 ½ tsp sea salt 
  • 2/3 cup rice wine vinegar 
  • 1/3 cup white vinegar 
  • ¼ – 1/3 cup sugar 

Directions

  1. Put ginger pieces in a bowl with salt and coat evenly. Let sit about 30 minutes.  
  2. Rinse salt well from ginger pieces and pat dry. Slice very thinly using a sharp knife, mandoline or y-shaped veggie peeler. 
  3. In a small saucepan over medium heat, add vinegar and sugar. Stir until sugar is dissolved. Increase heat and bring to a boil. Lower heat and put in ginger slices, stirring so they don’t stick together, for about 5 minutes. 
  4. Remove from heat and place ginger and liquid into a jar. Secure lid and store in the refrigerator for up to a week before serving, although some folks say you can enjoy it the same day…up to you! 
  5. Note: A reaction between ginger and rice wine vinegar may turn ginger slightly pinkish color.