Pickled Ginger



Preparation info

  • Difficulty


  • Makes: A

    350 ml


Appears in

Japanese Food Made Easy

Japanese Food Made Easy

By Aya Nishimura

Published 2020

  • About

When you find fresh ginger, do try this – it’s less sweet and much healthier than the commercial product. It’s a perfect palate cleanser to have with any of the sushi in this book.



  • 200 g (7 oz) fresh ginger, peeled and thinly sliced


  • ½ teaspoon sea salt, plus extra for salting
  • 100 ml ( fl oz) rice vinegar
  • 90 g ( oz) light brown sugar
  • 50 ml ( fl oz) sake


Place the ginger in a bowl and sprinkle with some salt. Set aside for 10 minutes.

Combine the salt, vinegar, sugar, sake and 50 ml ( fl oz) water in a small saucepan. Simmer over medium heat until the sugar and salt have dissolved.

Use clean hands to squeeze the ginger to remove any excess liquid and place the ginger in a sterilised jar. Pour the warm pickling liquid over the ginger and leave to pickle overnight.

You can eat this the next day, but it tastes better after 3 days. Keep refrigerated for up to 1 month.