Emi Kazuko, Yasuko Fukuoka

Homemade pickled ginger

Preparation info
  • Makes

    475 ml

    • Difficulty

      Easy

Appears in
The Japanese Cookbook
The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

  • About

Easy to make, pickled ginger will keep for several months.

Ingredients

  • 200 g/7 oz fresh root ginger or ginger shoot
  • 5-10 ml/

Method

  1. Peel the fresh root ginger thinly or scrape the ginger shoot. Lightly rub salt on to the peeled ginger and leave for 24 hours.

  2. In a small bowl, mix the vinegar, water and sugar, and stir until the sugar has dissolved. Rinse and drain the ging