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Japanese pickled ginger on plate with jar to side
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5 from 1 vote

Japanese pickled ginger

This pickled ginger is easy to make and creates that tangy side perfect to accompany sushi.
Prep Time10 mins
Cook Time3 mins
Rest time30 mins
Total Time13 mins
Course: Side Dish
Cuisine: Japanese
Servings: 6 (approx)
Calories: 9kcal
Author: Caroline's Cooking


  • 1 oz ginger 30g, ideally young ginger, or as fresh as possible
  • ¼ teaspoon salt

For pickling liquid

  • 2 tablespoon rice vinegar
  • 2 tablespoon water
  • 1 ½ teaspoon sugar


  • Peel the ginger with the back of a spoon/vegetable peeler and/or knife to remove the skin but not take off too much else.
  • Cut thin slices of ginger using either a mandolin or vegetable peeler. Put the slices in a small bowl and sprinkle over the salt. Rub it in so all pieces have some on them then leave for approx 30 minutes.
  • Towards the end of the time, make the pickling liquid by putting the vinegar, water and sugar in a microwavable bowl and mix gently. Microwave in 15 second bursts so that the sugar and salt dissolve and some of the stronger vinegar smell goes. Set aside.
  • Once the ginger has sat in the salt, place them in a small pan of boiling water and simmer for around 2 minutes (you can do a little more to soften/make more mild). Drain the ginger and put in a clean, sterile jar. Pour over the pickling liquid and make sure the ginger is submerged under the liquid. Cover and refrigerate at least 24 hours, but ideally 2 or 3 days.


If you want to make more, just multiply up everything equally. With a larger quantity, it will probably be easier to warm the pickling liquid on the stove - just bring it to a simmer then turn off. 


Calories: 9kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 98mg | Potassium: 20mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg