5min Pickled Ginger (You won’t turn back!)

Superior nutrition aside, taste this once and you won’t turn back!

It tastes so good that even our kids don’t ever want the pink stuff in the bottle from the supermarket ever again.

You know why it’s pink? Fake colour. Allura Red AC (129): This synthetic dye is associated with various health concerns, including hyperactivity in children, allergic reactions, and potential links to cancer with long-term consumption. It is banned in some countries due to these risks.

Know what else is in it?

Aspartame
Preservatives
Phenylalanine (anxiety and jitteriness)

Making your own pickled ginger at home is a great way to enjoy this classic sushi accompaniment without the stuff that’s not…. well, food. When you make it yourself, you get to enjoy the pure, crisp flavour and all the natural nutrients of ginger. Packed with antioxidants and anti-inflammatory properties, ginger can help with digestion, reduce nausea, and boost your immune health.

So why not try making your own pickled ginger for a healthier, more wholesome addition to your sushi?

5min Pickled Ginger (You won't turn back!)

Prep Time: 3 minutes
Cook Time: 2 minutes
Total Time: 5 minutes

Equipment

  • 1 Mandolin or you can try to super thinly slice it or grate it, but honestly it likely won't be as good, and it will take longer

Ingredients

  • 225 g ginger root (around 2 cups sliced) young, fresh, washed
  • 1.5 tspn salt sea, himalayan, celtic, murray river
  • 1 cup rice vinegar or apple cider vinegar
  • ¼ cup white sugar coconut or rapadura will make the end result brown

Instructions

  • 1. Slice ginger with mandolin. *Don't worry about peeling it! You can take off any bits you don't want in it, but keep things easy for yourself.
  • 2. Sprinkle with salt and massage in. This will draw out the moisture. You can either leave the salt or rinse off when you're ready to combine.
  • 3. Combine vinegar and sugar in a small saucepan and heat until sugar is dissolved
  • 4. Add ginger to a clean glass jar and pour the liquid over the top. Voila!
  • 5. You can eat it right away but flavours will develop over time and become less sharp.

Notes

You can use apple cider vinegar instead of rice vinegar if you like. It will impact a slightly different flavour, but you might like it better!
Tried this recipe?Let us know how it was!
Course Sauces, dips, and spreads, Side Dish
Cuisine Japanese
Value Paleo, Raw, Vegan, Vegetarian
Author: Laini Oldfield

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About the Author: Laini Oldfield

Laini is a mum of 5 and creator of STACKD Wholefood Blends, The Wholefood Collective + The No Fuss Nourished Method. She's coached tens of thousands of people on how to feel amazing using nutrition. She has a particular love for helping parents learn how to nourish their children and themselves without losing their marbles. Unconventional smoothies are Laini's obsession, and she's even developed a range of organic wholefood booster blends that target particular health goals and deliver maximum goodness in one complete and balanced meal. When she's not with her own family or coaching other families, you'll probably find her at the beach soaking up the sun and getting some much needed solitude.

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