Quick Salted Japanese Ginger Pickles
Crunchy, tender ginger slices preserved in a lightly salted brine. This simple Japanese-style pickle (tsukemono) develops its signature tang over a few days and makes a wonderful accompaniment to rice bowls, noodles, or grilled dishes.
Story
Japanese ginger, also called myoga or ginger shoots, has a milder, more delicate flavor than regular ginger. This easy pickling method transforms the root into a refreshing side dish with a pleasing crunch. The longer you let it sit, the more the flavors develop.
Ingredients
Japanese ginger (myoga) or young ginger
500g (about 1 lb)
fine sea salt
3 tablespoons
water
500ml (about 2 cups)
light soy sauce (like donggu or usukuchi)
2 tablespoons (for serving)
optional: a few drops of rice vinegar
for brightness
Instructions
1
Prepare the ginger
Scrub the ginger thoroughly under running water to remove any dirt or debris. Peel if the skin is tough or blemished. Slice into thin rounds or matchstick strips, about 3mm thick.
2
Make the brine
Bring water to a boil in a small saucepan. Stir in the salt until completely dissolved. Remove from heat and let the brine cool completely to room temperature.
3
Pack and pickle
Pack the sliced ginger tightly into a clean glass jar or container. Pour the cooled brine over the ginger, making sure it's fully submerged. Press down gently to release any air bubbles.
4
Store and wait
Cover the jar loosely or seal with a lid. Place in a cool, dark place (not refrigerated) for 2-4 days. The ginger will gradually absorb the salt and develop a pleasant pickled flavor.
5
Serve
After pickling, transfer to the refrigerator. Before serving, drizzle with a bit of light soy sauce for extra flavor. These pickles keep well for about 2 weeks refrigerated.
