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Japanese Pickled Ginger

Sweet and Sour Japanese Pickled Ginger for Sushi Bliss

Elevate your sushi experience with homemade Japanese Pickled Ginger, a sweet and tangy accompaniment that enhances every bite.
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Prep Time 15 minutes
Cook Time 5 minutes
Marinating Time 3 hours
Total Time 3 hours 20 minutes
Servings: 10 pieces
Course: Sauces
Cuisine: Japanese
Calories: 20
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pickling Mixture
  • 150 g Fresh Ginger Look for firm, young rhizomes.
  • ½ cup Rice Vinegar Key ingredient for pickling.
  • 3 tablespoons Sugar Adjust to taste.
  • ¼ teaspoon Salt Enhances overall flavor.
  • ½ teaspoon Kelp Dashi Powder Adds umami depth; optional.

Equipment

  • Mandoline slicer
  • medium saucepan
  • Fine Mesh Strainer
  • Sterilized glass container

Method
 

Step-by-Step Instructions
  1. Scrub and peel the fresh ginger, ensuring it is firm and blemish-free.
  2. Slice the ginger thinly, aiming for 0.5mm thickness for even pickling.
  3. Parboil the ginger slices in boiling water for 1-2 minutes, then cool.
  4. Combine rice vinegar, sugar, salt, and kelp dashi powder in a saucepan and heat.
  5. Squeeze excess water from ginger and pour the hot pickling mixture over it in a glass container.
  6. Cool to room temperature, then refrigerate for at least 3 hours before serving.

Nutrition

Serving: 1pieceCalories: 20kcalCarbohydrates: 5gSodium: 25mgPotassium: 40mgSugar: 3gVitamin C: 2mgCalcium: 1mgIron: 1mg

Notes

Store in an airtight container in the fridge for up to 1 month. For longer storage, freeze in portions for up to 3 months.

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