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Ingredients:
100g fresh ginger, peeled
250ml water
100ml organic rice vinegar
2 tbsp raw cane sugar
1 tsp sea salt
Preparation:
Peel the fresh ginger and cut it into wafer-thin slices along the grain with a potato peeler or sharp knife - or use a fine slicer.
Heat water and blanch the ginger in it for 1½ minutes. Then drain in a sieve. You can drink the ginger water diluted later - or simply pour it away.
Put rice vinegar, raw cane sugar and salt in a pot. Heat until the sugar has completely dissolved, then bring to the boil.
Place the wafer-thin ginger slices in a hot-rinsed, sufficiently large glass jar with a metal lid. Pour the hot vinegar mixture over it.
The ginger may take on a slightly pink hue - this is completely normal.
Screw the lid on tightly, turn the jar upside down and let it cool.
Let the pickled ginger jar steep in the refrigerator for 1-2 days before enjoying the ginger with various dishes or homemade sushi.
Note:
Due to its high salt, acid and sugar content, sushi ginger stays fresh for a long time and does not spoil.
👉 Be sure to try it out – it makes many dishes more delicious and digestible! 😋💚
