This quick and easy homemade pickled ginger—which can be prepped in a half hour and kept in the fridge for up to a year—will be the star of any homemade sushi night.  


Pickled Ginger Recipe: How to Make Pickled Ginger

Pickled ginger is a fermented preparation of the rhizomatous spice ginger root or Zingiber officinale, a tropical flowering plant from the same family as cardamom and turmeric. The sharp bite of raw fresh [ginger](https://www.masterclass.com/articles/what-is-ginger-learn-all-about-ginger-and-ginger-cooking-tips#what-is-ginger) comes from gingerol, an aromatic compound that transforms into the sweeter zingerone when heated or dried, making ginger an especially versatile ingredient.

Known as gari and amazu shoga in Japanese, you can make pickled ginger by soaking thin slices of ginger in a brine of [rice wine vinegar](https://www.masterclass.com/articles/what-is-rice-vinegar-how-to-cook-with-rice-vinegar-and-best-rice-vinegar-substitutes), salt, and sugar. This versatile pickled condiment is a common accompaniment to sushi and will keep well in the refrigerator for up to a year. 

This bright, slightly spicy pickle makes a tasty addition to a wide variety of dishes and drinks. Here are some dishes that you can enhance with a little pickled ginger. 

1. __Sushi and sashimi__: Japanese pickled ginger, which is sometimes referred to as ‘sushi ginger,’ commonly appears alongside wasabi as a condiment and <a href='https://masterclass.com/articles/guide-to-classic-palate-cleansers' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://masterclass.com/articles/guide-to-classic-palate-cleansers","linkCopy":"palate cleanser","category":"automated-link"}' automatic='true'>palate cleanser</a> at sushi restaurants and [omakase](https://www.masterclass.com/articles/omakase-guide) counters. Nibble on pickled ginger between bites of sushi, nigiri, or sashimi to reset your taste buds ready for the next bite. 
2. __Grain bowls__: These pungent pickles are a great garnish for rice or grain bowls layered with other Asian-inspired ingredients like miso salmon or daikon radish. 
3. __Salad dressings__: Adding some diced pickled ginger to a homemade [salad dressing](https://www.masterclass.com/articles/miso-salad-dressing-recipe) will imbue your dressing with a warm, zesty flavor to accent a side dish. 
4. __Stir-frys__: Finish your favorite meat, vegetable, or [seafood stir-fry](https://www.masterclass.com/articles/shrimp-stir-fry-recipe) with these pickled vegetables for the perfect combination of hearty and light. 
5. __Noodle dishes__: The bright, acidic flavors of pickled ginger can add some brightness to a heavily sauced Asian [noodle dish](https://www.masterclass.com/articles/garlic-noodles-recipe). 
6. __Cocktails__: Pickled ginger will add a sharp, sweet-and-savory note to a wide variety of [cocktails](https://www.masterclass.com/articles/mixed-drinks-recipes). 

Home cooks of all experience levels should be able to pull off this simple pickle recipe without a hitch. Use these easy-to-follow tips to guide you. 

1. __Choose the right ginger__. The best ginger to pickle is young ginger, which is most commonly found in early summer. Mature ginger (which is the type typically sold at the average grocery store and some Asian markets) will still make for delicious pickles, but the flavor won’t be as nuanced as with young produce. Pickled young ginger will take on a pink color, while pickled mature ginger turns a light yellow.
2. __Use a mandolin__. Slice your ginger root with a mandolin slicer, rather than a sharp knife, to make consistent, paper-thin slices of ginger. This will ensure that your slices are uniformly sized and will pickle evenly.
3. __Store the ginger properly__. Store your pickled ginger in an airtight glass canning jar that has been washed thoroughly. Use clean chopsticks when removing pieces of pickled ginger from the jar, which will keep the brine hygienic. Allow the brine to cool completely before storing it in the refrigerator for six months to a year. 
This quick and easy homemade pickled ginger—which can be prepped in a half hour and kept in the fridge for up to a year—will be the star of any homemade sushi night.

Pickled ginger is a fermented preparation of the rhizomatous spice ginger root or Zingiber officinale, a tropical flowering plant from the same family as cardamom and turmeric. The sharp bite of raw fresh <a href='https://www.masterclass.com/articles/what-is-ginger-learn-all-about-ginger-and-ginger-cooking-tips#what-is-ginger' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/what-is-ginger-learn-all-about-ginger-and-ginger-cooking-tips#what-is-ginger","linkCopy":"ginger","category":null}'>ginger</a> comes from gingerol, an aromatic compound that transforms into the sweeter zingerone when heated or dried, making ginger an especially versatile ingredient.Known as gari and amazu shoga in Japanese, you can make pickled ginger by soaking thin slices of ginger in a brine of <a href='https://www.masterclass.com/articles/what-is-rice-vinegar-how-to-cook-with-rice-vinegar-and-best-rice-vinegar-substitutes' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/what-is-rice-vinegar-how-to-cook-with-rice-vinegar-and-best-rice-vinegar-substitutes","linkCopy":"rice wine vinegar","category":null}'>rice wine vinegar</a>, salt, and sugar. This versatile pickled condiment is a common accompaniment to sushi and will keep well in the refrigerator for up to a year.

What Is Pickled Ginger?

This bright, slightly spicy pickle makes a tasty addition to a wide variety of dishes and drinks. Here are some dishes that you can enhance with a little pickled ginger. <ol class="mc-m-4"><li class="mc-my-4"> 1. Sushi and sashimi: Japanese pickled ginger, which is sometimes referred to as ‘sushi ginger,’ commonly appears alongside wasabi as a condiment and <a href='https://masterclass.com/articles/guide-to-classic-palate-cleansers' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://masterclass.com/articles/guide-to-classic-palate-cleansers","linkCopy":"palate cleanser","category":"automated-link"}' automatic='true'>palate cleanser</a> at sushi restaurants and <a href='https://www.masterclass.com/articles/omakase-guide' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/omakase-guide","linkCopy":"omakase","category":null}'>omakase</a> counters. Nibble on pickled ginger between bites of sushi, nigiri, or sashimi to reset your taste buds ready for the next bite. </li><li class="mc-my-4"> 2. Grain bowls: These pungent pickles are a great garnish for rice or grain bowls layered with other Asian-inspired ingredients like miso salmon or daikon radish. </li><li class="mc-my-4"> 3. Salad dressings: Adding some diced pickled ginger to a homemade <a href='https://www.masterclass.com/articles/miso-salad-dressing-recipe' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/miso-salad-dressing-recipe","linkCopy":"salad dressing","category":null}'>salad dressing</a> will imbue your dressing with a warm, zesty flavor to accent a side dish. </li><li class="mc-my-4"> 4. Stir-frys: Finish your favorite meat, vegetable, or <a href='https://www.masterclass.com/articles/shrimp-stir-fry-recipe' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/shrimp-stir-fry-recipe","linkCopy":"seafood stir-fry","category":null}'>seafood stir-fry</a> with these pickled vegetables for the perfect combination of hearty and light. </li><li class="mc-my-4"> 5. Noodle dishes: The bright, acidic flavors of pickled ginger can add some brightness to a heavily sauced Asian <a href='https://www.masterclass.com/articles/garlic-noodles-recipe' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/garlic-noodles-recipe","linkCopy":"noodle dish","category":null}'>noodle dish</a>. </li><li class="mc-my-4"> 6. Cocktails: Pickled ginger will add a sharp, sweet-and-savory note to a wide variety of <a href='https://www.masterclass.com/articles/mixed-drinks-recipes' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/mixed-drinks-recipes","linkCopy":"cocktails","category":null}'>cocktails</a>. </li></ol>

6 Things to Serve with Pickled Ginger

Home cooks of all experience levels should be able to pull off this simple pickle recipe without a hitch. Use these easy-to-follow tips to guide you. <ol class="mc-m-4"><li class="mc-my-4"> 1. Choose the right ginger. The best ginger to pickle is young ginger, which is most commonly found in early summer. Mature ginger (which is the type typically sold at the average grocery store and some Asian markets) will still make for delicious pickles, but the flavor won’t be as nuanced as with young produce. Pickled young ginger will take on a pink color, while pickled mature ginger turns a light yellow. </li><li class="mc-my-4"> 2. Use a mandolin. Slice your ginger root with a mandolin slicer, rather than a sharp knife, to make consistent, paper-thin slices of ginger. This will ensure that your slices are uniformly sized and will pickle evenly. </li><li class="mc-my-4"> 3. Store the ginger properly. Store your pickled ginger in an airtight glass canning jar that has been washed thoroughly. Use clean chopsticks when removing pieces of pickled ginger from the jar, which will keep the brine hygienic. Allow the brine to cool completely before storing it in the refrigerator for six months to a year. </li></ol>

3 Tips for Pickled Ginger

Pickled Ginger Recipe 

This quick and easy homemade pickled ginger—which can be prepped in a half hour and kept in the fridge for up to a year—will be the star of any homemade sushi night.