Pickled Ginger

  • PrepTime: 20 Mins
  • CookTime: 0 Mins
  • TotalTime: 20 Mins


    pickled ginger with vinegar

  1. 250 g fresh ginger ,sliced
  2. 100 g rock sugar
  3. 250 ml white rice vinegar
  4. 1/2 tsp. salt
  5. Sichuan style pickled ginger

  6. 500 g fresh baby ginger
  7. 6 fresh red peppers
  8. 800 ml water
  9. 2 tbsp. salt
  10. 1 tsp. whole Sichuan peppercorn


  1. Wash the ginger and remove any dirt parts on the surface. Then thinly slice the ginger. Make them as thin as possible.
  2. Then blanch the ginger slice in boiling water for 10 seconds. Transfer out and slightly drain. (we are doing this to sterilize
  3. the ginger slices).
  4. In a small pot over slow fire, dissolve rock sugar with rice vinegar. Add salt. Cool down completely. Pour the liquid mixture to the container. Make sure all of the ginger are well soaked.
  5. Pass everything to time. Wait for 2 days before enjoying and keep in fridge up to 1 month.
  6. Sichuan style Pickled Ginger
  7. 500g fresh ginger6 fresh red peppers800ml cold boiled water2 tbsp. salt1 tsp. whole Sichuan peppercorn
  8. Clean the ginger and then cut into 1 inch sections. Drain completely and then place in a large sterilized container.  Add red peppers and Sichuan peppercorn seeds
  9. Dissolve salt in cold boiled or purified water. Pour the water to cover the ginger completely.


  1. The amount of sugar can be quite different based on the acidity of your vinegar. Usually we have 5% to 9% rice vinegar, then how much sugar should be added.  A recommend solution is to add a relatively lower amount of sugar and pickle for 1 day and add extra sugar based on personal taste preference.
  2. After 1 or 2 days, the liquid turns pink automatically if you use fresh baby gingers as it contains pink color naturally.