Monday, 11 March 2013

How To make Pickled Ginger

After 5 days
Ginger is a tasty and aromatic spice used very often in Asian cuisines. It is best known for preventing   inflammation and arthritis. More on health benefits of ginger.

Pickled ginger is usually served with the Japanese sashimi and sushi and is called gari in Japanese. It is used for cleansing the palate so that you can enjoy the next piece of sushi or sashimi. Pickled ginger can also be used in salad to give the dish a sweet and sour taste.

To make pickled ginger, thin slices of ginger are lightly cooked with rice vinegar and sugar to give it a sweet and sour taste. It is best to use young ginger because the young ginger is less fibrous.

I made a small bottle of pickled ginger, about 100 grams. To make the pickle, add 1 part of sugar to 2 parts of vinegar. Boil the vinegar and sugar to dissolve the sugar. Pour the liquid mixture over the slice ginger in a container. Add a bit of salt for taste.


day 1
1 young ginger
50 ml of rice vinegar
25 grams of sugar
a pinch of salt


You need a small bottle with cap.
Peel the young ginger and slice the ginger thinly with a slicer.
Sprinkle a little salt over the sliced ginger.
Put the ginger in a container.

Mix the rice vinegar and sugar in a pan and bring to a boil.
Pour the hot mixture of vinegar and sugar over the ginger slices.
Let it cool.
Pickled ginger changes its colour to light pink.
Cover the bottle and and store in the refrigerator.

It can keep for 6 months.



This 2 minute video shows how to make pickled ginger by boiling the vinegar and sugar before adding to the ginger slices.

This 4 minute video shows how to make pickled ginger without boiling the vinegar and sugar.

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