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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.
Prep Time
5 mins
Cook Time
5 mins
Additional Time
2 d
Total Time
2 d 10 mins
Servings: 2
Calories: 16 kcal
Course:
Side Dish
Cuisine:
Japanese
Ingredients
- 10 myoga ginger (1.8 oz, 50 g; you can add more as long as they are covered by the pickling solution; read more about substitutions in the blog post)
For the Amazu (Sweet Pickling Solution)
- ¼ cup rice vinegar (unseasoned)
- 2½ Tbsp sugar
- ½ tsp Diamond Crystal kosher salt
Instructions
- Gather all the ingredients. Rinse and cut off the ends of 10 myoga ginger.
- Make the amazu. In a small saucepan, combine ¼ cup rice vinegar (unseasoned), 2½ Tbsp sugar, and ½ tsp Diamond Crystal kosher salt.
- Bring it to a boil over medium heat and let the sugar dissolve completely.
- 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.
- 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.
Cup of Yum
To Store
- Keep it in the airtight container and store in the refrigerator for up to 2 weeks.
Cup of Yum
Nutrition Information
Calories
16kcal
(1%)
Carbohydrates
4g
(1%)
Protein
1g
(2%)
Sodium
56mg
(2%)
Potassium
60mg
(2%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin C
1mg
(1%)
Calcium
8mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 16
% Daily Value*
| Calories | 16kcal | 1% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Sodium | 56mg | 2% |
| Potassium | 60mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.