Pickled Ginger
This recipe makes pickled ginger that is perfect to serve on sushi and many other foods.
Servings: 8 servings
Calories: 15kcal
Ingredients
- 50g root ginger peeled weight
- 1 teaspoon fine sea salt
- 1 tablespoon granulated sugar
- 30g rice wine vinegar.
Instructions
- Peel the ginger and slice it thinly then add it to a small heat proof bowl. Sprinkle with the salt then pour boiling water into the bowl which should be enough to cover all the ginger.
- Allow the ginger sit in the hot water and salt for 20 minutes. Strain the ginger through a small strainer, briefly rinse and add to a sterilised 70ml jar. Set aside.
- Place a small saucepan on a medium heat and to the saucepan, add the sugar and rice wine vinegar. Allow the water to heat and stir to dissolve the sugar.
- Once the sugar dissolves, pour the mixture into a heat proof jug then pour it into the jar with the ginger. Seal the jar and set aside to cool. Once the pickled ginger cools, place the jar in the fridge and use after 24 hours.