Pickled Ginger
A traditional accompaniment to Japanese cuisine, this preserved ginger offers a balanced combination of sweetness and acidity, and can be stored long-term.
Pickled Ginger
Servings: 1 Jar
A traditional accompaniment to Japanese cuisine, this preserved ginger offers a balanced combination of sweetness and acidity, and can be stored long-term.
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Ingredients
- 2 large thumb-sized pieces of ginger
- 120 ml rice wine vinegar
- 120 ml water
- 100 g caster sugar
Instructions
- Ensure the storage jar is thoroughly sterilised prior to use. This may be done by removing it directly from a hot dishwasher and allowing it to air dry, or by washing it in hot, soapy water, rinsing well, and permitting it to air dry completely.
- Peel the ginger and slice it finely to a thickness of approximately one millimetre. This may be achieved with a sharp knife or a mandoline slicer. Transfer the sliced ginger to the prepared jar.
- Place a small saucepan over medium heat. Combine the sugar, rice wine vinegar, and water in the pan. Heat the mixture until the sugar is completely dissolved, taking care not to allow excessive boiling, which would result in the evaporation of moisture and a concentration of the vinegar.
- Remove the saucepan from the heat once the sugar has dissolved. Carefully pour the hot liquid over the sliced ginger, ensuring the contents are fully submerged.
- Allow the contents to cool entirely at room temperature before sealing the jar. Store in a cool, dark location for up to 12 months. Once opened, refrigerate.
