Ingredients
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8 ounces fresh young ginger root, peeled
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1 ½ teaspoons sea salt
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1 cup rice vinegar
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⅓ cup white sugar
Directions
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Cut ginger into chunks. Place in a bowl, sprinkle with sea salt, and stir to coat. Let stand for about 30 minutes, then transfer to a clean lidded jar.
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Stir together rice vinegar and sugar in a saucepan until sugar has dissolved. Bring to a boil, then pour the boiling liquid over ginger root pieces in the jar.
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Allow the mixture to cool, then seal the jar. After a few minutes, the liquid may change to a slightly pinkish color; don't be alarmed. Store in the refrigerator for at least 1 week.
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Cut pieces of ginger into paper-thin slices for serving.
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Editor's Notes
As mentioned in the recipe, you may notice your liquid and/or ginger taking on a slightly pinkish color. This is caused by a reaction between the ginger and the rice wine vinegar and is nothing to be alarmed by. Some commercial pickled ginger has red coloring added to get the same familiar pink look.
For safety when canning and preserving foods, contact your local extension for guidelines in your area that will be specific to your altitude.
Nutrition Facts (per serving)
| 14 | Calories |
| 0g | Fat |
| 3g | Carbs |
| 0g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 32 | |
| Calories 14 | |
| % Daily Value * | |
| Total Fat 0g | 0% |
| Sodium 83mg | 4% |
| Total Carbohydrate 3g | 1% |
| Dietary Fiber 0g | 0% |
| Total Sugars 2g | |
| Protein 0g | 0% |
| Vitamin C 0mg | 0% |
| Calcium 1mg | 0% |
| Iron 1mg | 6% |
| Potassium 30mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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