Nutrition Facts
Sushi ginger
Amount Per Serving
Calories 235
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 3512mg153%
Potassium 623mg18%
Carbohydrates 52g17%
Fiber 3g13%
Sugar 28g31%
Protein 3g6%
Vitamin C 8mg10%
Calcium 30mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Sushi ginger
Adds a touch of zing to salads and sushi
Servings: 2
Calories: 235kcal
Equipment
- Jars with twist-on lids
- Sharp knife, mandolin or the fine slicing blade
- Mixing bowl
Ingredients
- 300 g fresh root ginger peeled unless it’s young (250g prepared weight)
- 1 tbsp fine sea salt
- 200 ml rice vinegar or white wine vinegar
- 100 ml water
- 50 g granulated sugar
Method
- Sterilise your jars and twist-on lids. Using a sharp knife, mandolin or the fine slicing blade on a food processor, cut the ginger crossways into wafer-thin slices.
- In a mixing bowl, toss together the ginger slices and the sea salt. Cover with a piece of baking parchment and a plate and set aside in a cool place for about two hours to draw out the excess moisture from the ginger. Tip into a sieve and rinse under cold water, then drain and dry thoroughly with kitchen paper.
- Meanwhile, in a medium pan combine the vinegar, measured water and sugar and bring to a simmer, stirring to help the sugar dissolve. Add the ginger, return to simmering point then remove from the heat.
- Spoon the ginger slices into your jars and pour the hot vinegar over to completely cover the ginger and fill the jars to the brim. Seal immediately. Invert the jars for a minute or so before turning the right way up to cool.
- The pickle is ready to eat straight away. Otherwise, store in a cool, dark place for up to a year. Keep in the fridge once opened for up to 10 weeks.
Nutrition
Calories: 235kcal | Carbohydrates: 52g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 3512mg | Potassium: 623mg | Fiber: 3g | Sugar: 28g | Vitamin C: 8mg | Calcium: 30mg | Iron: 1mg