Making your own pickled ginger is easy and delicious. Pickled ginger is served as a palate cleanser between sushi courses. This pickled ginger recipe has no added dyes, unlike store-bought pickled ginger, which often contains food dye. Source: EatingWell Magazine, July/August 2012

Bun Lai


Ingredient Checklist


Instructions Checklist
  • Slice ginger very thin using a mandoline or sharp vegetable peeler. (It's OK if pieces vary in size.) Place ginger in a medium saucepan and add enough water to cover by about 2 inches. Bring to a boil over high heat; let boil for 5 minutes. Drain and rinse well with cold water. Return the ginger to the pan and cover with about 2 inches of water again; repeat the boiling, draining and rinsing two more times.

  • Return the ginger to the pan. Add just enough water to cover the ginger, then add vinegar and maple syrup (or agave); bring the liquid to a boil. Boil, stirring occasionally, until there is about 1/2 inch of syrupy, thick liquid left in the bottom of the pan, 15 to 20 minutes. Let cool before serving.


Make Ahead Tip: Refrigerate in its syrup in an airtight container for up to 2 weeks.

To peel fresh ginger, use the dull side of a vegetable peeler or a kitchen spoon to scrape off the papery peel.

Nutrition Facts

37 calories; total fat 0.1g; saturated fatg; cholesterolmg; sodium 3mg; potassium 80mg 2% DV; carbohydrates 9.2g 3% DV; fiber 0.3g 1% DV; sugar 6g; protein 0.3g 1% DV; exchange other carbs 1; vitamin a iuIU; vitamin c 1mg; folate 2mcg; calcium 12mg; ironmg; magnesium 8mg; thiaminmg; added sugar 6g.