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Japanese Pickled Ginger

Japanese Pickled Ginger

Japanese Pickled Ginger – often served with sushi or sashimi it is the perfect palate cleanser. And now you can make it at home!
Course Side Dish
Cuisine Japanese
Prep Time 15 minutes
Cook Time 5 minutes
Resting Time 4 hours
Total Time 20 minutes



  • 100-150 gms – 3.5-5 oz. young ginger
  • ½ tsp Kosher salt or ¼ tsp table salt

Sweet Vinegar – Amazu

  • 100 ml – right between 1/3 cup and ½ cup rice vinegar
  • 4 tbsp granulated sugar
  • ½ tsp Kosher salt or ¼ tsp table salt



  1. Clean and peel the ginger. Then thinly slice it with a potato peeler.
  2. Sprinkle ½ tsp Kosher salt on the sliced ginger and set aside for 5 minutes.
  3. Then put the ginger into a pot of boiling water and cook for 1-3 minutes. If you want to keep it spicy, take it out around 1 minute. Otherwise, 2-3 minutes is good.
  4. Drain the ginger slices completely and spread them out in a single layer on a clean tea towel or on kitchen paper. Pat dry. Transfer to a sterilized jar.


  1. In a small pot, add the rice vinegar, granulated sugar, and Kosher salt, and bring to a boil. Simmer until the strong vinegar smell has evaporated. Then put the fire off.
  2. When it’s slightly cool, pour the liquid into the jar with the sliced ginger. Close the lid, let it cool and refrigerate.

Recipe Notes

If you find young ginger with pink tips, after a few hours, the ginger will turn slightly pink. The following day it will be even pinker. Often commercially produced pickled ginger is artificially dyed pink. The pickled ginger can be stored in an airtight container in the refrigerator for up to 1 year.