Japanese Pickled Young Ginger

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Select 400–500g of young ginger with pink ends. Using a small knife, remove the pink portions, trim away any blemishes or sprouted areas, and peel the surface cleanly. Trim both ends and ensure the ginger is clean.
   ▶ ≈0:16
2. 2
   Slice the cleaned ginger into thin, even slices using a slicer or knife. Thinner, uniform slices ensure a more tender and crisp final texture.
   ▶ ≈1:11
3. 3
   Bring a pot of water with a pinch of salt to a boil. Blanch the ginger slices for 1–2 minutes (1 minute for crispier texture), then drain and spread them out to cool.
   ▶ ≈1:35
4. 4
   In a pot, combine 180ml rice vinegar, 60ml fruit vinegar, 60g sugar, and 6g salt. Heat over medium-high, stirring to dissolve the sugar and salt. Bring to a boil, add the reserved ginger tops, boil for another 1–2 minutes to reduce the vinegar's pungency, then turn off the heat.
   ▶ ≈2:22
5. 5
   Gently press the cooled ginger slices flat between your palms to remove excess water, being careful not to squeeze them into a ball, which would compromise crispness.
   ▶ ≈3:34
6. 6
   While the pickling brine is still hot, pour it over the ginger slices in a glass container and stir to coat evenly. Once completely cooled, seal and refrigerate.
   ▶ ≈3:46
7. 7
   After refrigerating overnight, the flavors will meld beautifully and taste delicious. Store refrigerated for up to a week. Serve with sashimi, rice balls, or sushi.
   ▶ ≈4:34