japanese ginger pickles recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best japanese ginger pickles recipe

Japanese ginger pickles, also known as takuan or sunomono, are a traditional side dish in Japanese cuisine. They are made by preserving thinly sliced daikon radish and ginger in a sweet and salty brine.

The result is a crunchy and tangy condiment that is perfect for accompanying a variety of Japanese dishes, from sushi to tempura. As a food blogger, I have been experimenting with this recipe for months, tweaking the proportions of the brine and testing different types of daikon radish.

My family and I absolutely love this recipe, and it has become a staple in our household. We enjoy it as a snack on its own or as a side dish to complement our meals.

The best part is that it’s incredibly easy to make and requires minimal preparation time. In fact, once you’ve prepared the ingredients, the pickling process takes only about 30 minutes.

This recipe is perfect for any occasion, whether you’re hosting a dinner party or just need a quick and healthy snack for your family. The health benefits of this recipe are numerous – the daikon radish is rich in vitamin C and potassium, while the ginger has anti-inflammatory properties.

Overall, this Japanese ginger pickle recipe is a game-changer for anyone looking to add some excitement to their meals without sacrificing nutrition.

Japanese Ginger Pickles

4.9 from 1343 votes

Japanese Ginger Pickles are a classic Japanese side dish made with fresh ginger, rice vinegar, and a touch of sugar. These pickles are tangy, slightly sweet, and have a pleasant heat from the ginger.

Prep Time15 mins
Cook Time15 mins
Resting Time0 mins
Total Time15 mins
Servings: 4Cuisine: InternationalCalories: 35 kcal

🥘Ingredients

Ingredients

1 cup thinly sliced fresh ginger
1/2 cup rice vinegar
1/4 cup water
2 tablespoons sugar
1 teaspoon salt

👨‍🍳Directions

1Peel the ginger and slice it thinly.
2Use a mandoline or a sharp knife to achieve uniform thin slices.
3Slice the ginger against the grain to reduce heat.
4In a mixing bowl, combine the rice vinegar, water, sugar, and salt.
5Stir until the sugar and salt are fully dissolved.
6Taste the mixture to ensure the sugar and salt are evenly distributed.
7Add the sliced ginger to the bowl with the vinegar mixture.
8Ensure all the ginger slices are submerged in the liquid.
9If necessary, add a small amount of water to cover the ginger.
10Transfer the ginger and vinegar mixture to a clean glass jar with a lid.
11Seal the jar tightly and let it sit at room temperature for at least 30 minutes to allow the flavors to meld.
12You can also refrigerate the pickles for up to a week to enhance the flavor.

🔧Equipment

Mixing bowl
Glass jar with lid
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 35 kcal🧈Total Fat: 0g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 700mg🌾Total Carbs: 8g🥦Dietary Fiber: 1g🍬Sugars: 6g🥩Protein: 0g

📝Notes

Tips: For a spicier pickle, leave the ginger slices slightly thicker. You can adjust the sugar and salt to taste. Store the pickles in the refrigerator for up to one month.

I always have some Japanese ginger pickles on hand for any occasion – whether it’s a family gathering or just a quick snack for myself. The best part about this recipe is how versatile it is – you can enjoy it on its own as a crunchy snack or pair it with your favorite Japanese dishes.

And let’s not forget about the health benefits – with daikon radish providing vitamin C and potassium and ginger offering anti-inflammatory properties. Overall, this Japanese ginger pickle recipe is an absolute winner in my book.

❓ Frequently Asked Questions About Japanese Ginger Pickles

Q: What type of daikon radish should I use for this recipe?

For this recipe, I recommend using Japanese or Korean daikon radish, which has a sweeter and milder flavor than regular daikon radish.

Q: Can I use regular vinegar instead of rice vinegar?

While you can use regular vinegar as a substitute, keep in mind that it will change the flavor profile of the pickles significantly.

Q: How long do these pickles last in the fridge?

The pickles will typically last for several weeks when stored in an airtight container in the refrigerator.

Q: Can I make these pickles without sugar?

You can reduce or omit the sugar altogether if you prefer a less sweet pickle.

Q: Can I use fresh ginger instead of ground ginger?

Yes, you can use fresh ginger instead of ground ginger for an even more intense flavor.

Similar Posts