• 500 gm (1 lb) fresh young ginger (shin shoga)
  • 360 ml (1 1/2 cups) rice vinegar
  • 240 ml (1 cups) sugar
  • 1 tsps salt

  1. Wash young ginger root and rub off skin.
  2. Slice the ginger thinly and salt them.
  3. Leave salted ginger slices in a bowl for one hour.
  4. Dry the ginger slices with paper towels and put them in a sterilized container/jar.
  5. Mix rice vinegar and sugar in a pan and bring to a boil.
  6. Pour the hot mixture of vinegar and sugar over the ginger slices.
  7. Cool them. Pickled ginger changes its color to light pink. (*If you are using old ginger, it might not turn pink naturally.)
  8. Cover the jar and store it in the refrigerator.

Another kind of pickled Ginger used in Japanese cuisine is Beni Shoga