Sushi Pickled Ginger
With this recipe, homemade pickled ginger turns out bright, tangy, and spicy with a touch of sweetness. Try this easy DIY version today!
- Prep time
- 15 min
- Cook time
- 1 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 5 oz fresh ginger
- 1 tsp kosher salt
- 1 small beet
- 1/2 cup rice vinegar
- 1/4 water
- 1/4 cup sugar
Instructions
- 1
Use a spoon and scrape the outer skin off the ginger root. Then, using a vegetable peeler or food mandoline, cut the ginger into thin strips.
- 2
Transfer ginger to bowl and toss with salt. Gently massage and set aside for 30 minutes.
- 3
Cut a tablespoon piece of beet and store the rest for other use.
- 4
Place the beet in a saucepan add along with the vinegar, water and sugar. Stir to dissolve and bring to a boil. Cook 1 minute.
- 5
Squeeze the ginger to extract excess liquid and place in a 8 ounce jam jar or larger jar with lid. Pour the hot brine over the ginger, pressing down to submerge, and let cool.
- 6
Remove piece of beet and seal jar. Refrigerate for at least 24 hours for flavors to develop and ginger to soften. Keep refrigerated for up to 1 month.