Myoga Amazuzuke (Sweet Pickled Japanese Ginger)
Lucky enough to get Myoga? Make this refreshing Myoga Amazuzuke (Sweet Pickled Japanese Ginger) - our favorite pickle in the summertime!
Servings: 2
Calories: 16kcal
Ingredients
- 10 myoga ginger (1.8 oz, 50 g; you can add more as long as they are covered with the pickling solution; Read more about substitute in the blog post)
Amazu (Sweet Pickling Solution)
- ¼ cup rice vinegar (unseasoned)
- 2 ½ Tbsp sugar
- ½ tsp kosher salt (Diamond Crystal; use half for table salt)
Instructions
- Gather all the ingredients. Rinse and cut off the ends of myoga ginger.
- In a small saucepan, combine rice vinegar, sugar, and salt.
- Bring it to a boil over medium heat and let the sugar dissolves completely.
- Pour hot Amazu over myoga ginger in an air-tight jar. Once cool, cover and refrigerate for at least 2 days.
- 2-3 days later: Myoga gingers now have a beautiful color. Serve it as an accompaniment to brighten up your meals. (More ideas in the blog post)
To Store
- You can keep it in the air-tight container and store in the refrigerator for up to 2 weeks.
Nutrition
Calories: 16 kcal · Carbohydrates: 4 g · Protein: 1 g · Sodium: 56 mg · Potassium: 60 mg · Fiber: 1 g · Sugar: 3 g · Vitamin C: 1 mg · Calcium: 8 mg · Iron: 1 mg