Description
Quick pickled ginger is a tangy, slightly sweet condiment perfect for sushi, salads, or grilled dishes. This easy homemade recipe is customizable, free from additives, and ready in just 15 minutes.
Ingredients
200 g fresh ginger root
1 cup rice vinegar
1/2 cup sugar
1 teaspoon salt
1/4 cup water
Instructions
- Peel the ginger and slice it thinly using a mandoline or sharp knife.
- Blanch ginger slices in boiling water for 1-2 minutes, then drain and pat dry.
- In a saucepan, combine rice vinegar, sugar, salt, and water. Heat until sugar dissolves, then remove from heat.
- Place ginger slices in a sterilized jar and pour the vinegar mixture over them until fully submerged.
- Let the jar cool, seal tightly, and refrigerate for at least 24 hours before serving.
Notes
For a classic pink color, use young ginger or a touch of beet juice.
Adjust sweetness by varying the sugar amount.
Store in an airtight jar in the fridge for up to one month.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: Pickling
- Cuisine: Japanese
Nutrition
- Serving Size: Approximately 1 cup
- Calories: 20 kcal per tablespoon
