in Japan

Sweet and sour pickled ginger

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Ingredients for 1 servings:

  • 100 g fresh ginger
  • 100 g white sugar
  • 80 g rice vinegar, 5%
  • 1 tsp, leveled salt

Instructions

Working time approx. 30 minutes; Rest period approx. 3 days; Cooking/baking time approx. 5 minutes; Total time approx. 3 days 35 minutes

You’ll need a sterile 250 ml jar with a screw lid. Wash, peel, and thinly slice the ginger. Loosely fill the jar. Heat the vinegar and dissolve the salt and sugar in it. Bring to a boil and immediately pour over the ginger. Seal the jar and let it cool. After three days in the refrigerator, the ginger is ready to use. It’s an excellent accompaniment to sushi and sashimi.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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