Japanese pickled ginger

This fiery, refreshing traditional sushi accompaniment is easy to make at home, as Angela Nilsen shows
By Angela Nilsen
Japanese pickled ginger
  • Rating:
  • Serves: makes 450g jar
  • Cook Time: 1 minutes
  • Prep Time: 15 minutes plus 3 days marinating
  • Effort: easy


  • 225 g plump, evenly shaped pieces fresh ginger
  • 200 ml rice vinegar
  • 4 tbsp golden caster sugar
  • ½ tsp flaky sea salt
  • claret edible paste food colouring, or liquid red food colouring


1. Peel the ginger with a vegetable peeler, then slice crossways as thinly as you possible can, preferably using a mandolin (or a very sharp knife).

2. Tip the ginger into a small saucepan of boiling water, bring back to the boil, then boil for 1 minute. Drain into a sieve, cool under running cold water and drain again.

3. Spread the ginger out on a baking sheet or board lined with kitchen paper and pat dry. Lay the slices in a shallow dish.

4. Put the rice vinegar, sugar and salt in a small saucepan. Warm over a low heat until the sugar has dissolved. Colour the pickling liquid very lightly with a few small dabs of paste food colouring or a few drops of liquid red food colouring, until pale pink. Pour over the ginger and leave to cool.

5. Once cold, transfer the ginger to a sterilised jar. Pour over enough syrup to completely cover the ginger. Seal and label the jar. Allow to marinate in a cool place for 3 days so the flavours can develop. The ginger will then keep in the fridge for 2-3 months.

Rate This Recipe