Know what’s on your plate
Pickled ginger
Calories & nutrition facts
drained
Nutrition facts
Per 100 g% DV- Calories 18 kcal —
- Protein 0.4 g 1%
- Carbohydrate 2.8 g 1%
- Fat 0.2 g 0%
- Saturated fat 0 g 0%
- Fibre 1.6 g 6%
- Sugars 1 g —
Similar foods
Questions about Pickled ginger
How much pickled ginger should you serve with sushi?
A few thin slices alongside your sushi are usually enough. Eat a slice between different pieces to refresh your palate, rather than piling it on top of the fish.
Can you use pickled ginger in anything other than sushi?
Yes. Finely chop it into a dressing for crunchy salads, or add a little to a fish sandwich or slaw for a sweet, sharp bite. Its vinegar can season the dish too, so taste before adding more.
How do you make pickled ginger at home?
Slice young ginger as thinly as you can, salt it briefly, then cover it with hot rice vinegar sweetened with a little sugar. Cool it and keep it in the fridge; it’s a quick pickle, not a shelf-stable preserve.
How should you store pickled ginger after opening?
Keep the jar in the fridge and the slices covered by their pickling liquid. Use a clean fork or spoon to take them out.
Why is pickled ginger sometimes pink?
Young ginger can have naturally pink tips that tint the vinegar. Some ready-made pickled ginger is coloured with added colouring, while pale yellow ginger is normal too.
Is pickled ginger the same as stem ginger?
No. Pickled ginger is thinly sliced and preserved in sharp, sweet vinegar, often to serve with sushi. Stem ginger is preserved in sugar syrup and is usually used in baking and desserts.
Can you eat pickled ginger straight from the jar?
Yes. It’s ready to eat as a sharp, sweet-sour condiment; have a few slices with a meal or add them to a dish.
Source: ausnut F004216 · per 100 g · carbohydrate per EU label, fibre excluded
