About 1 cup (240 ml)
- ½ cup (120 ml) brown rice vinegar
- ½ cup (120 ml) water
- 3 generous tablespoons raw brown sugar
- ½ teaspoon salt
- 5 oz (150 g) fresh-quality ginger ("young ginger", if available)
- a pinch of salt
- Combine the ingredients for the pickling juice in a small pot, and set over medium-high heat. As soon as it starts boiling, remove from heat. Set aside.
- Peel the ginger and slice very thin along the grain. (If using the young ginger, don’t peel the skin and just gently scrub it until clean.)
- Fill water in a bowl and soak the slices for 15 minutes. Drain and set aside.
- Boil water in a pot. Blanch the ginger slices for 5 seconds. Drain and sprinkle a pinch of salt over the ginger slices and let them cool down.
- In a bowl, soak the ginger in the half amount of the pickling juice for 15 minutes.
- Carefully transfer just the ginger (by shaking off the liquid) to a different bowl and soak in the remaining pickling juice. Make sure the ginger is completely submerged in liquid. Refrigerate for overnight before it’s ready.
- Serve as a condiment for sushi, etc.
Young ginger (“shin-shoga”) has nice crisp texture and fresh spicy flavor.
- The pickled ginger (in the pickling juice) can be preserved in refrigerator for 3-4 weeks.
About the measurements used in our recipes
For rice measurement, traditional Japanese rice measurement is used.
- 1 rice-cup = 3/4 US cup = 180 ml
Other conversions (US to metric measures)
1 cup = 240 ml1
inch (1") = 2.5 cm
1 ounce (1 oz) = 30 ml