Serves 1
Directions
- 1Thinly slice the fresh ginger root.
- 2Sprinkle sea salt over the ginger and mix gently to combine.
- 3Let the ginger sit for 10 minutes.
- 4Pour hot boiling water over the ginger to soak and rinse away the salt.
- 5Soak the ginger in hot water.
- 6Combine kosher sea salt, rice vinegar, and water in a pot and bring to a boil to make the brine.
- 7Rinse the ginger with hot water and squeeze out as much liquid as possible.
- 8Allow the brine to cool down to a lukewarm temperature.
- 9Stir the raw honey into the cooled brine.
- 10Place the ginger into a jar and pour the brine over it.
Ingredients
- ginger root, thinly sliced
- 1 tbsp sea salt
- 1 tsp kosher sea salt
- 1 cup rice vinegar
- 1/2 cup water
- 1 1/2 tbsp raw honey
Equipment
bowlpotjar
Tips
- If you cannot find fresh young ginger, it is okay to use mature ginger, although it will be more pungent and fibrous.
- The pickled ginger will be ready to consume in two days.
- Store in the refrigerator for up to six months.
Related recipes
CRISPY PARM POTATOES
Italian · Side
Julia Child's Mashed Potatoes
French · Side
Joël Robuchon's Mashed Potatoes
Side
Taiwanese Cabbage with Garlic
Chinese · Side
Jalapeño Honey Butter Boiled Corn
Side
Corn Maque Choux
American · Side
Shoestring Fries
American · Side
Cornbread Casserole
American · Side
Air Fryer Garlic Bread
Italian · Side15m
Tennessee Onions
American · Side
Cilantro Lime Rice
Mexican · Side
Global Vegetable Kimchi Assortment
Korean · Side