China Moon Pickled Ginger
Brighten up your culinary repertoire with the zesty, homemade flavor of China Moon Pickled Ginger! This recipe transforms fresh ginger root into a tangy, slightly sweet condiment that's perfect for sushi nights, rice dishes, or even as a refreshing palate cleanser. Paper-thin slices of ginger are lightly salted, then immersed in a delicate pickling liquid made with unseasoned rice vinegar, sugar, and water. The result? A vibrant, aromatic treat that balances heat and sweetness with every bite. Ready in just 20 minutes of prep time, this quick-pickling method ensures your ginger will develop bold, satisfying flavors with just 24 hours of refrigeration. Perfect for adding a gourmet touch to your meals, this easy DIY pickled ginger also stays fresh in the fridge for up to three weeks!
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Recipe Information
Ingredients
- 6 ounces fresh ginger root
- 1 teaspoon kosher salt
- 1 cup granulated sugar
- 1 cup unseasoned rice vinegar
- 1 cup water
Instructions
Peel the ginger root thoroughly using a spoon or vegetable peeler to remove the outer skin.
Slice the ginger into paper-thin pieces using a mandoline slicer or a sharp knife.
Place the sliced ginger in a bowl and sprinkle with kosher salt. Toss well to evenly coat the ginger and let it sit for 30 minutes.
In the meantime, prepare the pickling liquid. In a small saucepan, combine granulated sugar, unseasoned rice vinegar, and water. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar dissolves. Once dissolved, remove the pan from heat and let it cool slightly.
After 30 minutes, rinse the salted ginger slices with water to remove excess salt, then gently pat them dry with paper towels.
Transfer the ginger slices into a clean glass jar or container with a tight-fitting lid.
Pour the warm pickling liquid over the ginger slices, ensuring they are fully submerged.
Allow the pickled ginger to cool to room temperature before sealing the jar or container. Refrigerate for at least 24 hours before serving to allow the flavors to develop.
Store the pickled ginger in the refrigerator for up to 3 weeks. Enjoy it alongside sushi, rice dishes, grilled meats, or as a palate cleanser!
Nutrition Facts
Calories |
898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.4 g | 2% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 619 mg | 27% | |
| Total Carbohydrate | 230.6 g | 84% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 202.9 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 706 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
