Fresh pickled ginger makes a versatile condiment and the ultimate sashimi partner.


  •  125g fresh ginger, peeled
  •  1 teaspoon salt
  •  60ml (1/4 cup) rice wine vinegar
  •  60ml (1/4 cup) water
  •  55g (1/4 cup) caster sugar

Caster sugar, often spelled castor sugar, is a term that is used in Britain, but most of us here in the states have never heard of it. It is actually just superfine granulated sugar and you may find it labeled as simply superfine. It’s also called bar sugar since bartenders use a superfine sugar for some cocktail recipes, instead of a simple syrup. In French cooking, it’s called sucre semoule.

  • Step 1
    Use a vegetable peeler or mandolin to slice the ginger into thin strips. Transfer to a bowl and sprinkle with salt. Stir until well combined. Set aside for 30 minutes to allow the salt to extract excess liquid. Use your hands to squeeze any excess liquid from the ginger. Transfer the ginger to a sterilised jar.
  • Step 2
    Stir the rice wine vinegar, water and sugar in a small saucepan over medium heat until the sugar dissolves. Increase heat to high. Bring to the boil. Pour the vinegar mixture over ginger. Set aside for 5 minutes to cool slightly. Seal and place in the fridge for 24 hours to develop the flavours.

More ideas: Store pickled ginger in the fridge for up to 1 month. The flavour intensifies over time.

Cook rhubarb with shredded fresh ginger, orange rind and orange juice until soft. Serve on top of muesli.

Allow 24 hours chilling time.