Pickled Ginger
Until I developed an allergy to an unknown substance, I never considered how many items are made in a factory that uses nuts. And if you are a label reader like I am, then you will know how many savoury products contain sugar. As a person intolerant to sucrose I have learnt to make a lot of condiments from scratch. This means I know exactly what goes in to what I am eating. Recently we were given a large yellow fin tuna and Dave and ate the trimmings sashimi style. I made fresh wasabi but I didn’t have any pickled ginger to go with it. The next day I took some of the fresh ginger I always have in my kitchen and made some. It is easy to make and stores well and I will make sure to always have a jar of this in my fridge from now on. I have found this condiment to be very versatile and have served it with many savoury dishes. It also goes perfectly well in desserts.
do you eat pickled ginger?
Pickled Ginger
Ingredients
- 30 g fresh root ginger, peeled and sliced extremely thin
- 5 g coarse salt
- 75 mls rice vinegar
- 30 g fructose
- 1 dried chilli
- 5 pink peppercorns
Method
- Layer the ginger into a bowl and cover with the salt
- Place a plate over the bowl and leave to stand overnight
- Rinse the salt off the ginger and place on kitchen paper to dry
- Place the ginger into a small glass jar
- Put the vinegar, fructose, chilli and peppercorns into a saucepan
- Dissolve the sugar over a low heat
- Remove the chilli and pour the vinegar over the ginger
Notes
Click on the links for conversions and notes.
What I blogged:
- one year ago – Asian Salad Dressing
- two years ago – Sichuan Pepper Prawns
I must confess to always buy mine at Woolies.
🙂 Mandy
It is a bit easier that way!
I’ve never thought of making my own pickled ginger! I really should, as Pete loves it. Thanks Tandy! 🙂
My pleasure Celia, and hope Pete enjoys it 🙂
I cannot believe pickled ginger is in ice cream that is crazy cool 😀
Love the idea of using it as a side!
Cheers
CCU
I shall be posting the recipe soon for the ice cream!
I have never tried that, sounds good.
I can eat it all in one go!
Any picture of the pickled ginger? Thanks.
I shall make more and take a photo for you 🙂
I’ve never tried it, so this is an opportunity to do so. Sounds amazing!
Thank you Daphne 🙂
Hi Tandy, that sounds very easy and I love ginger. What a good idea.
Thank you Glenda 🙂
I have been making pickled ginger for my Mum since she has been on chemo. She loves it and has some every day. She has been very fortunate in that she has no side effects from the chemo, but she doesn’t let that stop her from eating the ginger! xx
Maybe the ginger is really doing its thing! Sorry to hear about your Mum Sharon – big hugs xox
Very clever Tandy! I never would have thought of pickling my own ginger. I’ll have to give this a go.
Let me know how it works out 🙂
Oh, I love this idea. I adore pickled ginger but hadn’t thought to make it. What do you use to slice the ginger?
I have a mandolin, but if your knife skills are good you can use a very sharp knife – which is what I do most of the time 🙂
Your ice cream sounds awesome but that cake looks even better!
Thank you – I am going to make the cake again so that I can blog the recipe 🙂
I’m so going to make this Tandy! I have lots of ginger that I’m running out of recipes with 🙂
Let me know what you think!
Great idea, I love pickled ginger but it’s so expensive to buy. Will def be making it!
If you get fresh root ginger when it is in season then it will be way cheaper to make your own 🙂
Brilliant Tandy. I make sushi a lot for my boys now I should make my own pickled ginger. Pickled ginger icecream sounds amazing. I cant wait for that recipe.
You must have amazing access to tuna there!
Ginger is one of those flavours I just can’t seem to get used to on its own, pickled or in a stir fry unless its in a tea or german sweet cookie! I think I’d stomach that icecream just fine though 🙂
I love ginger tea! I’ll have to make ginger cookies one day 🙂
That realization washed over me when I experienced a good friend who developed gluten intolerance too. Love this recipe!
Its amazing how many things contain gluten other than the obvious of bread!
I love pickled ginger. I hate it when they add sugar. Thanks for the recipe.
My pleasure Tok 🙂
I love it – and never thought about making my own pickled ginger. Great idea – thanks Tandy
Thank you Sally!
Simple and delicious Tandy. I have bought the prepared pickled ginger before now but didn’t enjoy the fake colour – pink-red. This sounds much more up my street. Thank you I’ll be giving this a try
That pink colour is a bit off putting!
I love pickled ginger and I always make my own – my MIL taught me, years ago (they farm with ginger!)
I would love to see your version Zirkie 🙂