Tiny Dutch Kitchen

Small kitchen, Great cooking

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Starter
  • soup
  • Main Dish
  • Side dish
  • Condiment
  • Dessert
  • Sweet treats
  • Snacks
  • Nederlands
You are here: Home / Recipes / Pickled Ginger

Pickling Preserving Vegan Vegetarian

Pickled Ginger

 

Pickled Ginger

I don’t use ginger that often, so I found myself throwing away half-used ginger roots far too often. Turning this ginger into pickled ginger and storing it in the fridge has proved to be way more effective.

You can simply use pickled ginger instead of fresh ginger. But it can also be a tasty accompaniment to many dishes. In either case it will add spice and warmth to your dishes.

The most well known kind of pickled ginger, is probably Japanese gari. This “sushi ginger” as some people call it, contains only young ginger. The pink tips of this ginger, give the pickle it’s signature pink color. However, some gari consists of mature ginger with a red radish thrown in for color. As is the case with many foodstuffs, not all gari is created equal.

Young ginger is difficult to find in stores. The type of ginger you can commonly buy is mature ginger. These ginger roots grow in the ground for up to a year. They’re much tougher and more fibrous than young ginger. They’re also a lot more spicy. I wrote this recipe especially with mature ginger in mind.

Because pickled ginger looks a bit bland, I decided to enhance the root’s pale yellow colour. So I added a tiny bit of ground turmeric. If you don’t like this for some reason, you can simply leave it out. It won’t make any difference in taste.

Mature ginger is a lot more fibrous than young ginger. So it’s important that you slice it as thinly as possible. And I truly mean paper-thin. I tried using a potato peeler but the slices still came out to thick that way. So you should really use a mandolin to do this.

Pickled Ginger

If you like this recipe, please share it with family and friends or on any of our social media pages. You can find us on Facebook, Instagram or Pinterest. If you want to be kept up-to-date on new recipes and posts, you can also follow us on bloglovin‘ or sign up to our newsletter.

Print Recipe
Pickled Ginger
Course Condiment, Preserving
Servings
Ingredients
  • 150 g root ginger peeled weight
  • 1 tsp salt
  • 500 ml vinegar
  • 3 tbsp caster sugar
  • 1/8 tsp ground turmeric
Course Condiment, Preserving
Servings
Ingredients
  • 150 g root ginger peeled weight
  • 1 tsp salt
  • 500 ml vinegar
  • 3 tbsp caster sugar
  • 1/8 tsp ground turmeric
Instructions
  1. Wash the jar you want to use in hot soapy water. Rinse it thoroughly and leave to dry. Important note: make sure you use a container made from either glass or ceramic. Metal and plastic can react with vinegar, ruining both your pickles and your container.
  2. Peel the root ginger. Then, using a mandolin, cut the ginger into paper-thin slices.
    Pickled Ginger
  3. Mix the ginger slices with the salt. Add them to your clean jar and set aside.
  4. In a pan, combine the vinegar, sugar and turmeric. Bring the mixture to the boil, making sure everything has dissolved.
  5. When the vinegar boils, add it to the jar. You should fill the jar all the way to the rim leaving in as little air as possible. Then quickly put on the lid.
    Pickled Ginger
  6. Let the jar cool until you can handle it without burning your hands. Then turn it upside-down and let it cool completely. Letting your jar cool this way, should create a vacuum. Once it has cooled completely, store it in the fridge.
  7. You can use your pickled ginger immediately but it's better to let the flavors develop for at least 24 hours.

Pickled Ginger


2 Comments

Comments

  1. maria street says

    1 February 2019 at 19:57

    How about using a cheese slicer. That way you would really get thin slices.

    Reply
    • miriam says

      4 February 2019 at 10:49

      Depends how thin your cheese slicer slices! The slices mine makes are way too thick but your mileage may vary. Do mind your fingers when you try it though!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Categories

Newsletter

Would you like to receive our latest recipies in your mailbox?

 

Meat suggestion

Chicory with ham and cheese

Chicory with ham and cheese

More meat dishes

  • Chicory with ham and cheese
  • Beef Goulash
  • Pinda Bravoe. Surinamese Peanut Soup.

Vegetarian idea

How to cook fresh chestnuts

More vegetarian dishes

  • Lacto-Fermented Chilli Sauce
  • Muhammara. Red pepper and Walnut spread.
  • Carrot and Chili Pickle

Baking Idea

Mince Wellington with Cranberries

More baking ideas

  • Pizza with Jerusalem Artichoke
  • Parsnip Tart with Feta and Walnuts
  • Belgian Waffles

Preserving idea

Ginger and rhubarb jam.

More preserving ideas

  • Carrot and Chili Pickle
  • Pickled Ginger
  • Sweet Mandarin Jam

Categories

Alcoholic drinks Baking Batter Beef Beverages Cake Chicken Chicken eggs Crumble Dehydrating Egg dishes Fermenting Fish dishes Freezing Fruit Geen categorie How to Jam and Chutney Lamb Meat dishes Meat substitutes Oily fish Pasta dishes Pastry Pickling Pie Pizza Plant-based dishes Pork Potato Dishes Preserving Quiche Rice dishes Sauces Soup Spice mixes Spreads and dips Vegan Vegetables Vegetarian Venison Video tutorial White fish
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS

Copyright © 2021 · Divine theme by Restored 316

Copyright © 2021 · Divine Theme on Genesis Framework · WordPress · Log in

Newsletter

Would you like to receive our new recipies in your mailbox?

If you opt in above we use this information send related content, discounts and other special offers.

Tiny Dutch Kitchen uses cookies to store settings regarding pop-ups. We do not store personal information or browing history nor do we sell your data to third parties. More information here.
By closing this pop-up or continuing to browse this website, you confirm that you understand what cookies are and you agree that we can use cookies to give you a better user experience.

Tiny Dutch Kitchen maakt gebruik van cookies om de gebruikerservaring te verbeteren. Wij slaan geen persoonlijke data op en gebruiken geen cookies voor commerciële doeleinden. Meer info vind je hier.
Door deze pop-up de sluiten of de website verder te gebruiken bevestig je dat je begrijpt wat cookies zijn en geef je ons toestemming om cookies te plaatsen.