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Pickled Ginger
Prep Time
20 mins
Total Time
20 mins
Two method of turning fresh ginger to the perfect side dish on the table.
Course: Side Dish
Cuisine: Sichuan
Keyword: ginger, Pickled
Calories: 1147 kcal
Author: Elaine
pickled ginger with vinegar
  • 250 g fresh ginger ,sliced
  • 100 g rock sugar
  • 250 ml white rice vinegar
  • 1/2 tsp. salt
Sichuan style pickled ginger
  • 500 g fresh baby ginger
  • 6 fresh red peppers
  • 800 ml water
  • 2 tbsp. salt
  • 1 tsp. whole Sichuan peppercorn
pickled ginger with vinegar
  1. Wash the ginger and remove any dirt on the surface. Then thinly slice the ginger. Make them as thin as possible.
  2. Then blanch the ginger slice in boiling water for 10 seconds. Transfer out and slightly drain. (we are doing this to sterilize the ginger slices). Transfer to the container.
  3. In a small pot over slow fire, dissolve rock sugar with rice vinegar. Add salt. Cool down completely.
  4. Pour the liquid mixture to the container. Make sure all of the ginger are well soaked. Pass everything to time. Wait for 2 days before enjoying and keep in fridge up to 1 month.
Sichuan style pickled ginger
  1. Clean the ginger and then cut into 1 inch sections. Drain completely and then place in a large sterilized container.  Add red peppers and Sichuan peppercorn seeds
  2. Dissolve salt in cold boiled or purified water. Pour the water to cover the ginger completely.
Nutrition Facts
Pickled Ginger
Amount Per Serving
Calories 1147 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 12579mg547%
Potassium 3981mg114%
Carbohydrates 257g86%
Fiber 19g79%
Sugar 126g140%
Protein 18g36%
Vitamin A 2570IU51%
Vitamin C 425.5mg516%
Calcium 197mg20%
Iron 7.3mg41%
* Percent Daily Values are based on a 2000 calorie diet.