Pink Pickled Ginger
This easy homemade pink pickled ginger is the fresh, tangy, and naturally vibrant condiment you’ll be reaching for with sushi, poke bowls, and more.
Pink pickled ginger isn’t just beautiful, it’s the ultimate palate cleanser with a gentle heat, a burst of tang, and a hint of sweetness. Known in Japan as gari, this rosy-hued condiment is a sushi essential, but it’s far more versatile than you might think. The pretty pink colour often comes from young ginger or a touch of natural beet juice, making it as eye-catching as it is delicious. We decided to go with a piece of beetroot as that seemed simpler, and it is very pretty! Once you’ve made it at home, you’ll wonder why you ever bought the jarred stuff. And just think of all the serving possibilities:
Serving Suggestions:
As a classic sushi or sashimi accompaniment
Tucked into poke bowls for tangy contrast
Added to fresh spring rolls for a zesty bite
Chopped and stirred into salad dressings
Served alongside salmon or tuna
As a garnish for rice paper rolls and noodle bowls
Layered into sandwiches or wraps for a flavour punch
Paired with cheese boards for a sweet-spicy surprise
Need
- 200 Grams fresh ginger peeled and sliced very thinly
- 1/2 Teaspoon pink salt flakes BUY
- a few small slices of raw beetroot, for colour
-
The Pickling Liquid
- 150 Grams rice wine vinegar
- 30 Grams water
- Pinches pink salt flakes BUY
- 30 Grams raw caster sugar BUY
Do
- 1
Slice ginger and pat dry. Sprinkle with salt and let sit for at least 30 minutes (maximum 4 hours).
- 2
Pat dry the salted ginger and place it in a small jar. Add the slice of beetroot.
- 3
To make the pickling liquid place all ingredients into the Thermomix bowl and heat 4 min/100°C/speed 1.
- 4
Pour liquid over the ginger.
- 5
Set aside to cool at room temperature for up to 3 days, turning the jar upside down everytime you walk past it and back again. Keep in the fridge until use.
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Gut Instinct Protocol: The Power of Fermented and Cultured Foods
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
