Pickled Ginger

Pickled Ginger

Total Time: 20 minutes

Yield: 32 servings


  • 8 oz of fresh ginger root, peeled
  • 1 ½ tsp salt
  • 1 cup rice vinegar
  • 1/3 cup of white sugar


  1. Clean a jar well before using.
  2. Cut ginger into chunks, place in a jar, and sprinkle with the salt. Let sit for 20 - 30 minutes.
  3. In a saucepan, stir together rice vinegar and sugar until the sugar has dissolved and has come to a boil.
  4. Pour this mixture into the jar with the ginger. Let cool.
  5. Then place it in the fridge for at least 1 week. It will start to turn a light pink color! This is a natural reaction of rice vinegar.
  6. Slice into paper thin pieces to serve.