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Home| Pickled Ginger
Pickled Ginger
Pickled GingerPickled Ginger

Called gari or sushoga in Japanese, pickled ginger is an obligatory accompaniment to sushi. (We will be covering sushi later). I like to use it also in vinaigrettes or in sandwiches, as you might use a cucumber pickle. A Little Thai pepper gives this a pleasing kick.

The pickled ginger can be stored, refrigerated, for about one month.


2 cups rice wine vinegar
1 tablespoon salt
1/2 cup sugar
1 small red beet, peeled and halved
2 bay leaves
1/2 tablespoon white peppercorns
2 Thai bird chiles
1 to 1 1/2 ounces ginger, cut into 1/8-inch slices



In a medium saucepan, combine the vinegar, salt, sugar, beet, bay leaves, peppercorns, and chiles. Bring to a boil over high heat and add the ginger. Reduce the heat and simmer for about 30 minutes. Remove from the heat and cool, about 1/2 hour. Transfer to a jar and refrigerate overnight.

Ming’s Tip: Though pickled ginger will turn a nice pink color over time, I often use beets or red shiso leaves to tint the pickle delicately. Though hard to come by, the red shisos provide superior color and an herby flavor

Copyright 2013 Ming Tsai