Pickled ginger is spicy, sweet, and refreshing. Perhaps best known for accompanying sushi, pickled ginger is also great in stir-fries, with ramen, or paired with meat. It’s also a very healthful food, with some anti-microbial properties. The vinegar juice is also delicious added to dishes. It’s easy to make your own pickled ginger at home. Regular ginger root can be used, but it’s best to use young fresh ginger, which is more tender and has a natural sweetness. Ginger is harvested locally at the end of summer and can be found from several Maine farms. This recipe makes roughly two 8oz jars of pickled ginger.
On the Ingredients
- Ginger provides a warm, mild heat with a pungent earthy flavor. There’s a subtle sweetness to it, making it perfect in both savory and sweet applications. Since it was one of the first spices carried from the East to Europe by Arab traders, it’s become one of the most universal. Across Asia, It’s used in savory cuisines, candied, pickled, and used to make traditional teas and beverages. Ginger root has been a traditional medicine for centuries across many cultures. It’s been used for indigestion, aches, pains, and fighting the flu and the common cold. The component that gives fresh ginger its power is gingerol, a bioactive compound that has anti-inflammatory and antioxidant effects. Among its many benefits, gingerol can help boost the immune system and fights off infections. There are some other ginger benefits as well. It may help with brain function and even lower the risk of developing Alzheimer’s. Both menstrual pains and chronic indigestion can be improved with ginger, as well as muscle fatigue and soreness. There’s some evidence that ginger can lower cholesterol and blood sugar. Last but certainly not least, ginger is being studied for possible cancer-fighting properties. (Read more on the health benefits.)
Homemade Pickled Ginger
35
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minutesPickled ginger is spicy, sweet, and refreshing. Perhaps best known for accompanying sushi, pickled ginger is also great in stir-fries, with ramen, or paired with meat. It’s also a very healthful food, with some anti-microbial properties. The vinegar juice is also delicious added to dishes. It’s easy to make your own pickled ginger at home. Regular ginger root can be used, but it’s best to use young fresh ginger, which is more tender and has a natural sweetness. Ginger is harvested locally at the end of summer and can be found from several Maine farms. This recipe makes roughly two 8oz jars of pickled ginger.
Ingredients
8 oz young fresh ginger
3 tsp kosher salt (divided)
1 cup rice vinegar
3/4 cup sugar or 1/2 cup of monkfruit sweetener for sugar-free
Directions
- Carefully peel the skin off the fresh ginger using a sharp knife. You only need to scrap off the tougher parts of the skin.
- Thinly slice the ginger root using a vegetable peeler. Use the knife to slice anything that the peeler can’t cut thinly. Place your ginger slices in a bowl and sprinkle 2 tsp of kosher salt over them.
- Stir it up using your fingers to evenly distribute the salt, then let it sit for 5 minutes.
- In the meantime, bring a few cups of water to a boil. Add the ginger to the boiling water and cook for 1.5 to 2 minutes. If you want more spiciness, use the shorter time.
- Drain the ginger and set it aside to cool to the touch. Press the ginger to squeeze out the excess water. Combine the rice vinegar, remaining salt, and sugar (or monkfruit) in a small pot. Bring it to a simmer, stirring so the sugar dissolves.
- Put your ginger into your sterilized jars and pour the hot vinegar over the ginger to the top of the jar. Use a pair of chopsticks to stir the ginger, so the vinegar gets into any pockets of air.
- Put on the lids, and let the pickled ginger cool totally, then refrigerate.
- It’s best to wait until the next day to use the pickled ginger.
- When made with sugar, pickled ginger kept in an airtight container will keep in the fridge for up to a year. If made with monkfruit, it will keep in an airtight container for up to a month in the refrigerator.
