Homemade pickled ginger

Submitted by enr on 27 Jan 2013
100 g of fresh ginger (root)
1/2 tsp sea salt or Celtic
125 ml rice vinegar
2 tbsp unrefined brown sugar
4 tbsp filtered water
Homemade pickled ginger
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Peel carefully with a knife and ginger grate it in a food processor, a grater or mandoline thin petals with thickness 1-2 mm (you can cut it by hand, but make sure the thickness is the same for all the pieces). Sprinkle with finely ground ginger salt and knead well. Let it be seasoned for 30 minutes while preparing the rest of the marinade. In a bowl mix all other products and stir vigorously until the salt and sugar dissolve. Move ginger in a suitable container and pour marinade finished, each piece should be covered by it. Give at least 24 hours of your new treat to mature and seasoned before you attack. So prepared and stored in a closed container ginger can decorate your table for a long time. * If your brown sugar is better to replace it with honey than with white and refined sugar in it!
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27 Jan 2013


Bonnie intrigued me! :) For some time I use fresh ginger. Where to find rice vinegar? Can be replaced by another?

Ina, I'm glad :)Rice vinegar has in Kaufland, Metro, CBA, and probably in other stores. I think it is no problem to replace a balsamic or apple cider vinegar. I tonight I used half rice, half balsamic vinegar. Just tuber ginger I was 300 g, and rice vinegar I was little.

Thank you, Bonnie! Will look, maybe I have not paid attention :)