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Homemade Pickled Ginger for the Winter
Pickled ginger with a vibrant pink color and a spicy flavor, made at home, is a great accompaniment to sushi, rolls, and salads.
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Ingredients
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Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Peel the ginger and slice it thinly.
2
Season with salt, sprinkle with sugar, toss to combine, and let rest for 10–15 minutes.
3
Bring water and vinegar to a boil, then add the beetroot for a gorgeous pink hue.
4
Pour the hot brine over the ginger, let cool, and transfer to a sterilized jar.
5
Seal tightly and refrigerate—it's ready to enjoy in 1–2 days, and will bring brightness and flavor all winter long.
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