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Japanese pickled ginger
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
Pickled ginger: perfect sashimi companion.
Ingredients:
  • 125g fresh ginger, peeled
  • 2.40 gm salt
  • 60ml (1/4 cup) rice wine vinegar
  • 60ml (1/4 cup) water
  • 55g (1/4 cup) caster sugar
Instructions:
  • Peel the ginger into thin strips using a vegetable peeler or mandolin. Place in a bowl, sprinkle with salt, and mix well. Let it sit for 30 minutes to draw out excess liquid. Squeeze out any remaining liquid with your hands before transferring to a sterilized jar.
  • Combine rice wine vinegar, water, and sugar in a small saucepan over medium heat, stirring until sugar dissolves. Increase heat to high and bring to a boil. Pour the vinegar mixture over ginger and let it cool for 5 minutes. Seal and refrigerate for 24 hours to enhance the flavors.

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