Upon realizing that store-bought pickled ginger contains aspartame as a sweetener and red dye #40 as a colouring agent, I embarked on a quest to make my own natural pickled ginger. This recipe is incredibly easy to put together. It’s sharp, but is delicious on sushi and very useful when trying to kick a cold.
- ¼ cup peeled ginger in thin strips
- 1 thin beet slice (for colouring)
- ¼ cup fruit vinegar (such as apple cider or Umeboshi, Japanese plum vinegar)
- ¼ cup rice wine vinegar
- 2-3 tsps pure maple syrup
- ½ tsp sriracha (or to taste)
In a small sauce pan, combine the thin slices of ginger with the beet. Fill the pan with enough water to cover the slices, cover the pan, and bring it to a boil. Let simmer for 2 minutes before draining. Place the ginger and the beets into a jar and add the fruit vinegar, rice wine vinegar, maple syrup, and sriracha. Shake well to mix and let sit in your fridge for at least 3 hours. It can stay there for up to 2 months.