I am all about ginger these days. Well, let’s be honest, it’s been a while now. I used to struggle to have pickled ginger even with sushi, but over the years it’s grown on me and now I can sit and chew on a piece of fresh ginger like it’s a celery stick! Haha.
I didn’t ever really think about pickling my own ginger until I ate at Momo Bauhaus in Greenside (GO TO THERE), when I had one of their bowls. As we all know, bowls are the best, but the Momo Bauhaus bowls are particularly good. Great fresh flavours, simple ingredients and a really great variety of veggies (plus the best ever Shitake mushrooms. Love). I tried to mimick one at home the one day and it was just totally lacking in flavour and I couldn’t figure out why… then it hit me. It was missing those pink shaved pieces of pickled ginger!! So now I had a mission and I was gonna mimick this bowl down to the very last taste flavour profile (honestly still haven’t got it right, no idea why, they must have magic secret stock or something). Anyway, that meant pickling my own ginger, cause, like, driving to the shops seemed highly uneccessary.
First off, all pickled ginger recipes online seem to add a bucket load of sugar – NOW I see why it tastes so good. So I figured I would just try subbing the artificial sugar for some marginally better natural sweetener – honey. It worked like a charm. My pickled ginger was/is delicious and the “ginger water” or the jar liquid is now my go-to for dressing salads or pouring over a quick pan-fry broccoli.
So there you have it! Pickle your own ginger. It’s ridiculously easy.
- 1 large knob of fresh ginger
- 1 cup rice vinegar
- 2 - 4 tbsp water
- 2 tbsp honey
Peel and shave your ginger - easiest way is to peel the ginger using the end of a tablespoon and then shave it with a carrot peeler or a really sharp knife.
Mix together the rice vinegar, water and honey.
Put the vinegar mix into a jar along with the fresh ginger shavings and refrigerate.
Your ginger is ready after about an hour of standing, but the flavour gets stronger and stronger over time.
Recipe NotesKeeps for about 3 months in the fridge.
Use the "ginger water" for stocks, dressings and sautéing stuff! It's delicious.