Japanese Pickled Ginger

pickled ginger
  • Yield : ½ litre
  • Prep Time : 15m
  • Cook Time : 60m
  • Ready In : 0m

The recipe

Pickled Ginger slices are used as a palate cleanser in Japanese cuisine, particularly with sushi and the ginger is also good for digestion. If very young ginger is used the ginger will turn a little pink, which is desired but older ginger works fine if younger is not available.


  • 500g fresh ginger root
  • 375ml rice vinegar
  • 200g sugar
  • 1 tsp salt


Step 1

Wash the ginger and scrape off the skin with a teaspoon. Slice the ginger very finely and place the slices into a bowl. Add the salt, mix in well and leave for 1 hour.

Step 2

Dry the ginger slices with kitchen paper and put them into a sterilised jar.

Step 3

Put the rice vinegar and sugar in a pan and bring to the boil. Remove from the heat and pour the hot mixture over the ginger and allow to cool.

Step 4

Cover the jar and store in the fridge for 1 week to develop.

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