Pickled Ginger

生姜の酢漬け

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Preparation info

  • Difficulty

    Easy

  • Makes: A

    350 ml

    Jar

Appears in

Japanese Food Made Easy

Japanese Food Made Easy

By Aya Nishimura

Published 2020

  • About
Preparation: 15 Minutes, Plus Pickling
Cooking: 5 Minutes

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.

Ingredients

Fresh

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

Pantry

  • 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

Method

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.