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Pickled ginger Recipe

An easy recipe to help you make your own pickled ginger, perfect for serving with sushi, maki rolls and many other Japanese or Asian dishes.

  • Preparation
  • Cooking time
  • Rest time
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(10 votes) 4.5/5
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  • Fresh ginger : 100 g
  • Caster sugar : 100 g
  • Rice wine vinegar : 100 ml
  • Water : 100 ml
  • ETAPE 1

    Peel the ginger and then slice or shave it as thinly as possible. A mandolin with a guard is the best thing to use.

  • ETAPE 2

    Place the water, sugar and rice vinegar in a saucepan and bring to the boil. Add the ginger and reduce to a simmer. Cook for 5 minutes and then allow to cool thoroughly.

  • ETAPE 3

    Once cooled, keep the ginger and the cooking liquid in the fridge until needed. The sugar and the vinegar will both act as preservatives so it should last a good long while!

Chef's tip

«The easiest way to peel ginger is to use the side of a teaspoon. Just scrape off the thin skin and you'll waste a lot less of the ginger than when using a peeler or a knife.»

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