East AsianComponent

Zingy Pickled Ginger

Quick pickled ginger - keeps up to 2 weeks in the fridge.

Make-ahead
Hands-on5 minTotal time5 minEnergy Β· 100g88 kcalProtein Β· 100g1g
Recipe details

Equipment: No special equipment

Keep chilled after cooking

Zingy Pickled Ginger

How much are you making?

This is a component used inside other recipes rather than a meal on its own, so it scales as a batch rather than per person. Make it from the method below, or use the same finished amount of a ready-made version.

Makes about 305g in total.

Ingredients

Now we make

Method

5 min hands-on 5 min altogether
  1. 1
    Combine 120ml rice vinegar, 30g sugar and 5g salt, warm gently until dissolved, pour over 150g thinly sliced ginger and leave to pickle at least 30 minutes
    πŸ– 5 min

Look under the lid

Nutrition details

Nutrient density per 100g of this component - a %DV breakdown wouldn't mean much for something eaten in small amounts inside other recipes.

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Nutrition summary (per 100g)

At a glance

Higher inNo notable standouts

Calories

88kcal

6% cal

Protein

1.4g

90% cal

Carbs

19.7g

4% cal

Fat

0.4g

Small numbers, big impact

Everyday essentials

Fibre0.98g
Vitamin B120.00ΞΌg
Vitamin D0.00ΞΌg
Iodine0.00ΞΌg
Iron0.30mg
Zinc0.17mg
Calcium7.97mg
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