I finally made Pickled Ginger For Sushi that tastes exactly like the pink stuff at restaurants, and you’ll never buy the jarred version again.

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I’m obsessed with Homemade Pickled Ginger because it hits that perfect sweet-vinegar smack that makes sushi pop. I eat it like a tiny palette cleaner, a bright bite between rolls that resets my mouth and makes the next piece taste fresher.

I love how sushi ginger is thin and slightly crunchy, not limp, with a sharpness that wakes you up. I can’t stop thinking about the zing from young fresh ginger and the clean tang of rice vinegar joining into that pink, sharp ribbon.

It’s simple, punchy, and I crave it every single time I see a sushi menu seriously.

Ingredients

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Young ginger gives crisp bite and bright heat; it’s fresh and zingy.
Rice vinegar brings tang and calm acidity, keeps it light and sushi-ready.
Sugar tames the heat, gives sweet balance and that slightly glossy finish.
Kosher salt adds background boost, it’s subtle but makes flavors pop.
Basically beet juice paints it pink, use more or less to taste.

Ingredient Quantities

8 oz (about 225 g) young or young-looking fresh ginger, peeled and thinly sliced

1 cup (240 ml) rice vinegar

1/3 cup (about 67 g) granulated sugar

1 1/2 teaspoons kosher salt

2 tablespoons beet juice (from canned beets) for that pink color, more or less to taste

How to Make this

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1. Peel 8 oz fresh young ginger and slice it paper thin with a sharp knife or mandoline; thinner is better even if you cut a few pieces unevenly, that will happen.

2. Put the slices in a pot of boiling water for 1 minute to take off some of the raw bite, then drain and pat dry with a towel.

3. In a small saucepan combine 1 cup rice vinegar, 1/3 cup granulated sugar and 1 1/2 teaspoons kosher salt and warm gently, stirring until the sugar and salt fully dissolve; do not boil.

4. Remove the pickling liquid from heat and let it cool for a minute or two so it’s hot but not scalding.

5. Place the drained ginger slices in a clean jar or heatproof bowl and pour the warm vinegar mixture over them so all the ginger is submerged.

6. Add 2 tablespoons beet juice from canned beets and stir or shake to distribute color; use a little more or less to get the pink you like.

7. Press the ginger down so it stays under the brine, seal the jar and let it cool to room temperature.

8. Refrigerate for at least 24 hours before eating for a good flavor, but it tastes best after 2 to 3 days once the color and flavor meld.

9. Keep refrigerated and use within 2 to 3 weeks; always use a clean utensil to prevent contamination.

Equipment Needed

1. Sharp chef knife or mandoline for super thin slices, whatever you prefer
2. Vegetable peeler to take the skin off the ginger
3. Cutting board (sturdy please, wipe it dry between uses)
4. Medium pot for blanching the ginger and a colander to drain it
5. Small saucepan to warm the rice vinegar, sugar and salt
6. Heatproof jar or bowl to hold the ginger and pour the hot brine into
7. Measuring cups and spoons for the vinegar sugar and salt
8. Kitchen towel or paper towels and a clean spoon or tongs to press the ginger down and serve later

FAQ

Q: How thin should I slice the ginger? A: As thin as possible, about 1 mm if you can manage it; thin slices pickle faster and are easier to eat.

Q: Can I skip blanching the ginger? A: Yes, you can skip it but blanching softens the fibrous bite and makes the flavor milder, so I recommend it for young ginger.

Q: How long does it need to sit before eating? A: You can eat it after a few hours, but 24 hours in the fridge gives a much better, balanced flavor.

Q: How long will it keep in the fridge? A: Stored in a sealed jar, it keeps about 2 to 3 months. After that the texture and color fade, though it may still be safe to eat.

Q: Can I use white vinegar instead of rice vinegar? A: You can, but rice vinegar is milder and more authentic. White vinegar is sharper and will change the flavor profile.

Q: Is beet juice safe to use for coloring? A: Yes, beet juice from canned beets is safe and natural. It stains, so use gloves if you’re worried about your hands.

Q: Will the ginger stay pink forever? A: No, the color fades over time in the fridge, especially after a few weeks, but the flavor stays good for much longer.

Pickled Ginger (Sushi Ginger) Recipe Substitutions and Variations

Ginger: young ginger can be swapped for mature fresh ginger, but peel and slice a bit thinner since it’s fibrous; or use lightly pickled ginger from a store if you just need the flavor fast.
Rice vinegar: substitute mild apple cider vinegar or white wine vinegar at a 1:1 ratio, but add a pinch of sugar if it tastes too sharp.
Granulated sugar: use an equal amount of honey or maple syrup for sweetness, though the color and texture will change slightly and honey makes it a touch less bright.
Beet juice: swap with a few drops of red food coloring or a small amount of grated beet blended with a little water; or skip it entirely if you don’t care about the pink color.

Pro Tips

– Slice as thin as you can, really. A mandoline helps, but if you dont have one, use a very sharp knife and go slow. Thinner slices pickle faster and get more even color, even if a few pieces come out fat.

– Don’t skimp on blanching, but don’t overdo it either. A quick 45–60 second dip in boiling water tames the bite without turning the ginger floppy. Pat the slices dry right away so the brine sticks better.

– Warm the vinegar mix just enough to dissolve the sugar and salt, then let it cool slightly before pouring. If it’s too hot you’ll cook the ginger more and that changes the texture. Also, when adding beet juice, start with less and add more until you like the pink.

– Store in a clean jar, press the ginger down so it stays submerged, and always use a clean utensil. It gets better after a couple days in the fridge, and will keep well for 2 to 3 weeks if you’re careful.

Pickled Ginger (Sushi Ginger) Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I finally made Pickled Ginger For Sushi that tastes exactly like the pink stuff at restaurants, and you'll never buy the jarred version again.

Servings

servings

Calories

kcal

Equipment: 1. Sharp chef knife or mandoline for super thin slices, whatever you prefer
2. Vegetable peeler to take the skin off the ginger
3. Cutting board (sturdy please, wipe it dry between uses)
4. Medium pot for blanching the ginger and a colander to drain it
5. Small saucepan to warm the rice vinegar, sugar and salt
6. Heatproof jar or bowl to hold the ginger and pour the hot brine into
7. Measuring cups and spoons for the vinegar sugar and salt
8. Kitchen towel or paper towels and a clean spoon or tongs to press the ginger down and serve later

Ingredients

8 oz (about 225 g) young or young-looking fresh ginger, peeled and thinly sliced
1 cup (240 ml) rice vinegar
1/3 cup (about 67 g) granulated sugar
1 1/2 teaspoons kosher salt
2 tablespoons beet juice (from canned beets) for that pink color, more or less to taste

Directions

Peel 8 oz fresh young ginger and slice it paper thin with a sharp knife or mandoline; thinner is better even if you cut a few pieces unevenly, that will happen.
Put the slices in a pot of boiling water for 1 minute to take off some of the raw bite, then drain and pat dry with a towel.
In a small saucepan combine 1 cup rice vinegar, 1/3 cup granulated sugar and 1 1/2 teaspoons kosher salt and warm gently, stirring until the sugar and salt fully dissolve; do not boil.
Remove the pickling liquid from heat and let it cool for a minute or two so it’s hot but not scalding.
Place the drained ginger slices in a clean jar or heatproof bowl and pour the warm vinegar mixture over them so all the ginger is submerged.
Add 2 tablespoons beet juice from canned beets and stir or shake to distribute color; use a little more or less to get the pink you like.
Press the ginger down so it stays under the brine, seal the jar and let it cool to room temperature.
Refrigerate for at least 24 hours before eating for a good flavor, but it tastes best after 2 to 3 days once the color and flavor meld.
Keep refrigerated and use within 2 to 3 weeks; always use a clean utensil to prevent contamination.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.