Pickled ginger
- Helena Busiakiewicz
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Makes 1 x 150ml jar
Easy
Prep: 8 hrs and 15 mins
Cook: 5 mins
plus 1 hr brining
A star rating of 4.3 out of 5.4 ratingsRate
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Learn how to make your own pickled ginger to enjoy with sushi. It's easy and keeps in the fridge for a month – you can also add radishes for a pink hue
Gluten-free
Low fat
Vegan
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
100g ginger
peeled and very finely sliced
-
3 radishes
thinly sliced (optional to create a pink colour)
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80g caster sugar
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75ml rice wine vinegar
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Nutrition: Per tbsp
-
kcal16
-
fat0g
low
-
saturates0g
-
carbs4g
-
sugars4g
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fibre0.1g
-
protein0.1g
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salt0.08g
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Method
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step 1
Put the ginger in a bowl and add 1 tsp salt, rubbing it all over the ginger. Leave uncovered for 1 hr (this will reduce the fiery heat of the ginger). Rinse off the salt, then pack the ginger and radish slices into a sterilised 150ml jar that has a rubber seal.
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step 2
Put the sugar, 100ml water, rice wine vinegar and a generous pinch of salt in a pan and bring to a boil, stirring so that the sugar dissolves. Pour this into the jar with the ginger and radish slices, then leave to cool before putting the lid on. Leave to pickle for at least 8 hrs in the fridge. Remove the radishes from the jar. Will keep chilled for a month. Serve alongside sushi.
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A star rating of 4.3 out of 5.4 ratings
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