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–+ servings

Japanese Pickled Ginger

This traditional accompaniment to sushi.
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Keyword: Ginger, Pickles
Course: Pickles, Side Dish
Cuisine: Japanese
Prep Time: 15 minutes
Marinate: 1 day
Total Time: 1 day 15 minutes
Servings: 16 Servings
Calories: 24kcal
Author: MJF
Cost: £2.00

Equipment

  • 1 Pairing Knife
  • 1 Stainless or Non-Corrosive Bowl
  • 1 Mandolin Slicer or Cooks Knife
  • 1 Cutting Board
  • 1 Pickling Jar

Ingredients

  • 1 Cup Ginger Young
  • 1 Cup Rice Wine Vinegar
  • ⅓ Cup Sugar
  • ½ tsp. Salt

Instructions

  • Place the vinegar, sugar and salt in a non-corrosive bowl.
  • Stir until the sugar is dissolved and set aside.
  • Scrape off the outer layer of the ginger with a small knife and rinse.
  • Slice the ginger very thinly or cut into fine julienne strips.
  • Place the ginger into the pickling jar or a clean glass jar or bottle and top up with the pickling solution.
  • Allow to marinate for 24 hours before using.
  • Keep refrigerated.

Notes

When pickling items, be sure to sterilise all jars and lids that are used.

Nutrition

Serving: 0.5oz | Calories: 24kcal | Carbohydrates: 5g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Cholesterol: 0.2mg | Sodium: 12mg | Potassium: 28mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 0.2IU | Vitamin C: 0.3mg | Calcium: 2mg | Iron: 0.05mg