Pickled ginger

Pickled ginger is a great condiment to have on hand, it's fabulous with sushi but also delicious on beef stir-fry and rice. Shiso leaves can be added to this recipe to intensify colour and flavour.

  • 10 mins cooking
  • Makes 200 Gram
  • Print


Pickled ginger
  • 250 gram knob of ginger
  • 2 tablespoon caster sugar
  • 1 cup japanese rice vinegar
  • 1/2 cup water


Pickled ginger
  • 1
    Peel skin from ginger. Using a sharp vegetable peeler, peel into thin strips.
  • 2
    Place sugar, vinegar and water in a small saucepan. Bring to the boil. Remove from heat.
  • 3
    Place ginger into a sterilised jar. Pour hot liquid over ginger and seal. Allow to stand for 2-3 weeks before using.

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