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Pickled ginger is delicious not just with sushi, you can also add it to stir-fries, enjoy as a side to a good curry, or thinly slice and stir through scrambled eggs.
If you can source young ginger, use that as the pink tips will give your picked ginger a beautiful, natural pink hue. Otherwise, mature ginger works well, but try and use it as fresh as you can.
Mature ginger will have a stringer, more peppery flavour so if you want something more subtle, either blanch it before bottling, or add a little extra sweetener to balance it out.
Serve just like regular pickled ginger with Keto Sushi, Salmon Poke Bowls, Tuna Poke Stuffed Avocados and add to any low-carb stir-fries!
Hands-on Overall
Serving size 1 tbsp
Nutritional values (per 1 tbsp)
Net carbs1.7 grams
Protein0.2 grams
Fat0.1 grams
Calories10 kcal
Calories from carbs 83%, protein 9%, fat 8%
Total carbs1.8 gramsFiber0.2 gramsSugars0.3 gramsSaturated fat0 gramsSodium75 mg(3% RDA)Magnesium4 mg(1% RDA)Potassium42 mg(2% EMR)
Ingredients (makes about 1 cup, 16 servings)
- 150 g fresh ginger (5.3 oz)
- 1/2 cup unseasoned rice wine vinegar or white wine vinegar (120 ml/ 4 fl oz)
- 1/4 cup granulated Erythritol or Swerve (50 g/ 1.8 oz)
- 2 tbsp water (30 ml)
- 1/2 tsp pink Himalayan salt
Instructions
- Use a vegetable peeler to peel the ginger. Using a spoon, remove the peel in any hard-to-get-to places.
- Then using the vegetable peeler or a mandolin, cut paper thin slices and place into a container with a tight-fitting lid.
- Place the remaining ingredients (sweetener, water and salt) in a small saucepan and bring to the boil.
- Remove and immediately pour over the ginger.
- Place the lid on the jar and allow to come to room temperature before placing in the fridge.
Allow to sit overnight before eating.
- Storage: Will keep up to a month in the fridge.
Ingredients
- 150 g fresh ginger (5.3 oz)
- 1/2 cup unseasoned rice wine vinegar or white wine vinegar (120 ml/ 4 fl oz)
- 1/4 cup granulated Erythritol or Swerve (50 g/ 1.8 oz)
- 2 tbsp water (30 ml)
- 1/2 tsp pink Himalayan salt
Instructions
- Use a vegetable peeler to peel the ginger. Using a spoon, remove the peel in any hard-to-get-to places.
- Then using the vegetable peeler or a mandolin, cut paper thin slices and place into a container with a tight-fitting lid.
- Place the remaining ingredients (sweetener, water and salt) in a small saucepan and bring to the boil.
- Remove and immediately pour over the ginger.
- Place the lid on the jar and allow to come to room temperature before placing in the fridge.
Allow to sit overnight before eating. - Storage: Will keep up to a month in the fridge.
Nutrition (per serving, 1 tbsp)
Calories10kcal
Net Carbs1.7g
Carbohydrates1.8g
Protein0.2g
Fat0.1g
Saturated Fat0g
Fiber0.2g
Sugar0.3g
Sodium75mg
Magnesium4mg
Potassium42mg
Detailed nutritional breakdown (per 1 tbsp)
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