Sweet Pickled Japanese Ginger (Myoga Amazuzuke)
Lucky enough to get myoga (Japanese ginger) this season? Make this easy Myoga Amazuzuke pickled in a classic sweet brine of rice vinegar, sugar, and salt. Sweet pickled Japanese ginger is so refreshing and addicting, and it‘s our favorite summertime pickle.
Foto: Just One Cookbook
Ingredients
- 10 myoga ginger
- ¼ cup rice vinegar (unseasoned)
- 2½ Tbsp sugar
- ½ tsp Diamond Crystal kosher salt
Steps
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Before You Start…Please note that this recipe requires 2+ hours of pickling time.Gather all the ingredients. Rinse and cut off the ends of 10 myoga ginger.
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Make the amazu. In a small saucepan, combine ¼ cup rice vinegar (unseasoned), 2½ Tbsp sugar, and ½ tsp Diamond Crystal kosher salt.
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Bring it to a boil over medium heat and let the sugar dissolve completely.
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Add the myoga to an airtight jar and pour the hot amazu over it. Once cooled, cover and refrigerate it for at least 2 days.
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After two or three days, the myoga ginger will now have a beautiful color. Serve it as an accompaniment to brighten up your meals. See more serving ideas in the blog post.
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Keep it in the airtight container and store in the refrigerator for up to 2 weeks.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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