Japanese Pickled Ginger Canning Recipe
Preserve the vibrant flavors of Japanese cuisine with this easy and authentic Japanese Pickled Ginger Canning Recipe. Featuring tender young ginger root, a delicate and aromatic rice vinegar brine, and just the right balance of sweet and salty notes, this recipe creates the perfect condiment for sushi, rice bowls, or flavorful snacking. Learn how to carefully peel and slice ginger for optimal texture, and master simple canning techniques to enjoy this condiment year-round. With step-by-step instructions for blanching, pickling, and safely canning, you'll have jars of beautifully pink, tangy pickled ginger ready to enhance any meal while capturing the taste of traditional Japanese pickling methods. Perfect for home gardeners, canners, or anyone who loves a homemade touch in their pantry!
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Recipe Information
Ingredients
- 500 grams young ginger root
- 250 milliliters rice vinegar
- 150 grams granulated sugar
- 2 teaspoons salt
- 1 liter water
Instructions
1. Begin by peeling the young ginger root to remove the outer skin. Use the side of a spoon for delicate peeling to avoid wasting the flesh.
2. Slice the peeled ginger root into thin pieces using a mandoline or sharp knife. The slices should be as thin as possible for the best texture.
3. In a medium pot, bring 1 liter of water to a boil. Add the sliced ginger and blanch for 2 minutes. Drain the ginger through a colander and set it aside to cool slightly.
4. While the ginger cools, prepare the pickling liquid. In a small saucepan, combine rice vinegar, granulated sugar, and salt. Heat over medium heat, stirring frequently, until the sugar and salt completely dissolve. Do not let the mixture boil.
5. Sterilize canning jars by boiling them in water for 10 minutes. Ensure the lids and rings are clean and sterilized as well.
6. Pack the blanched ginger slices tightly into sterilized jars, leaving about 1/2 inch of headspace at the top.
7. Pour the hot pickling liquid over the ginger slices, ensuring that all slices are completely submerged. Leave 1/2 inch of headspace to allow for proper sealing.
8. Remove any air bubbles trapped in the jars by running a clean knife or chopstick along the inside edges. Wipe the rims of the jars with a clean, damp cloth to ensure proper sealing.
9. Seal the jars with their lids and rings, tightening them just until fingertip-tight.
10. Process the jars in a boiling water bath for 10 minutes to safely can the pickled ginger. Make sure the jars are fully submerged during the process.
11. Carefully remove the jars from the water bath and let them cool on a clean towel or cooling rack for 12-24 hours, undisturbed. Check for a proper seal before storing.
12. Store the sealed jars in a cool, dark place for up to 1 year. Allow at least 1 week for flavors to develop before serving. Once opened, refrigerate and consume within 2 weeks.
Nutrition Facts
Calories |
971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.0 g | 5% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4815 mg | 209% | |
| Total Carbohydrate | 239.0 g | 87% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 158.5 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 141 mg | 11% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 2075 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
