Sweet Pickled Japanese Ginger (Myoga Amazuzuke)
Lucky enough to get myoga (Japanese ginger) this season? Make this easy Myoga Amazuzuke pickled in a classic sweet brine of rice vinegar, sugar, and salt. Sweet pickled Japanese ginger is so refreshing and addicting, and it‘s our favorite summertime pickle.
Servings: 2
Calories: 16kcal
Ingredients
- 10 myoga ginger (1.8 oz, 50 g; you can add more as long as they are covered by the pickling solution; read more about substitutions in the blog post)
For the Amazu (Sweet Pickling Solution)
- ¼ cup rice vinegar (unseasoned)
- 2½ Tbsp sugar
- ½ tsp Diamond Crystal kosher salt
Instructions
- Before You Start…Please note that this recipe requires 2+ hours of pickling time.Gather all the ingredients. Rinse and cut off the ends of 10 myoga ginger.
- Make the amazu. In a small saucepan, combine ¼ cup rice vinegar (unseasoned), 2½ Tbsp sugar, and ½ tsp Diamond Crystal kosher salt.
- Bring it to a boil over medium heat and let the sugar dissolve completely.
- Add the myoga to an airtight jar and pour the hot amazu over it. Once cooled, cover and refrigerate it for at least 2 days.
- After two or three days, the myoga ginger will now have a beautiful color. Serve it as an accompaniment to brighten up your meals. See more serving ideas in the blog post.
To Store
- Keep it in the airtight 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