Perfect Pickled Ginger

Get yourself in a pickle

Similar to the ginger you find in sushi restaurants this makes a delicious accompaniment to fish or curry dishes and aids digestion.

The younger and fresher your ginger root is, the more chance it will naturally turn pink. Commercially produced pickled ginger is often dyed.


Fills one 0.5litre jar

185g fresh ginger root , peeled
150ml rice vinegar
150ml water
100g white sugar or xylitol
2 tsp ground rock salt

  1. Sterilise the glass jar and lid
  2. Scrape the skin off the ginger root and then slice as thinly as possible. I use a potato peeler for this. Leave for 30 minutes
  3. After 30 minutes, squeeze out the liquid from the ginger and transfer to the sterilised jar, filling to the top and pressing down lightly.

About Michelle Lake

Hi, I run Mission Nutrition, and I'm a nutritional therapist/ nutritionist helping people all over St Albans & Hertfordshire feel happier & healthier. If your diet needs an overhaul, come and see me for a nutrition consultation! Tel: 01727 893 042 / 01727 869 929 or email