Pickled sushi ginger

Pickled sushi ginger

Recipe by lx20.admin


  • 50g ginger

  • 1 tsp sea salt

  • 150ml rice vinegar, or cider or white-wine vinegar

  • 2 tbsp unrefined sugar, or honey


  • Wash the ginger, trim off any tough ends, but leave the skin on, then finely slice with a knife, peeler or mandoline.
  • Boil 250ml water in a small pan with half a teaspoon of sea salt, add the sliced ginger and simmer for a minute (or up to three if you prefer a milder kick).
  • Drain through a sieve, squeeze out any excess liquid and transfer the ginger to a small sterilised jar.
  • In the same pan, bring the vinegar to a boil, take off the heat and stir in the sugar or honey or sugar and the remaining half-teaspoon of salt, until dissolved.
  • Pour over the ginger, seal and leave to cool, then store in the fridge indefinitely.


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