Homemade Japanese Pickled Ginger
Fresh young ginger is lightly pickled in a sweet and tangy vinegar brine to create crisp, refreshing Japanese pickled ginger. It's incredibly easy to make at home and pairs beautifully with sushi, grilled fish, and countless Japanese dishes.
What to drink with it
Nothing compares to homemade pickled ginger made with fresh young ginger at the peak of the season. Its delicate heat, beautiful blush color, and crisp texture create a completely different experience from store bought versions.
The sweetness and acidity can be adjusted to your liking, making it perfect as a palate cleanser, a sushi accompaniment, or even tossed with shime saba and other seafood. Once you try making it yourself, you'll want to keep a jar in your refrigerator all season long.
What you'll need
- 400 g young ginger
- 250 ml rice vinegar
- 70 g sugar
- 2 tsp salt, divided
How to make it
Combine the vinegar, sugar, and 1 teaspoon of salt in a saucepan. Heat gently until the sugar dissolves, then remove from the heat and let the pickling liquid cool completely.
Peel the young ginger lightly with a spoon or knife, then slice it paper thin using a mandoline or sharp knife. Toss with the remaining teaspoon of salt and let it sit for 5 minutes. Rinse well, then blanch in boiling water for about 2 minutes.
Drain thoroughly, squeeze out as much moisture as possible, and transfer the ginger to a sterilized jar. Pour the cooled pickling liquid over the ginger, refrigerate for at least 3 hours, and enjoy.
Tips
- Adjust the boiling time to make the ginger milder or spicier.
- Sterilize your storage jar well for longer freshness.
- Try mixing it with shime saba or serving it alongside grilled fish and sushi.
- If fresh young ginger isn't available, you can use regular ginger instead—it will still be delicious.
What to drink with it
