Homemade Pickled Ginger

Making pickled ginger (腌酸姜) at home allows you to leave out the chemical preservatives that most commercial companies use! We can make jars of pickled ginger slices that will keep for up to 6 months.

This is a large batch recipe, so please prepare approximately 2 (500ml) canning jars, to hold and preserve the pickled ginger. Enjoy!

It contains 4 ingredients (Vinegar, sugar, young ginger, salt) only as shown in photo and can be made within a half an hour.

Look for roots with broad sides, so that they can be sliced into thin, wide sections easily.

Cut or peel it piece, or pieces, of ginger root with a vegetable peeler.

Stuff your ginger into your sterilized canning jars.

Heat 500ml of rice vinegar, 150-175g of granulated sugar and 1 tbsp of salt in a large saucepan. Stir it on medium heat until it dissolves.

Turn the heat up to medium high until just boiling. Then, take it off the stove.

Pour the pickling liquid over the ginger in your jars through a funnel. Screw the lid onto the jar. Allow it to cool on the counter.

Then, place it in the refrigerator. The ginger can be served after sitting in the refrigerator for 1 hour.

1. Please use the unseasoned rice vinegar, but can also use cider vinegar or distilled white vinegar.

2. Actually you can substitute other sweeteners for granulated sugar, i.e. honey is a good natural sweetener. (P/S: Use slightly less honey, because it is sweeter than granulated sugar.)

3. If you like your pickled ginger to have the pink like sushi restaurant, add some beet juice. Add it slowly, so that you can stop when the color looks right. :)