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Homemade Low-Carb Pickled Ginger

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Homemade Low-Carb Pickled GingerPin itFollow us 136.0k

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!

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Hands-on Overall

Serving size 1 tbsp

Allergy information for Homemade Low-Carb Pickled Ginger

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free
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Nutritional values (per serving, 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


  1. Use a vegetable peeler to peel the ginger. Using a spoon, remove the peel in any hard-to-get-to places.
    Homemade Low-Carb Pickled Ginger
  2. Then using the vegetable peeler or a mandolin, cut paper thin slices and place into a container with a tight-fitting lid.
    Homemade Low-Carb Pickled Ginger
  3. Place the remaining ingredients (sweetener, water and salt) in a small saucepan and bring to the boil.
    Homemade Low-Carb Pickled Ginger
  4. Remove and immediately pour over the ginger.
    Homemade Low-Carb Pickled Ginger
  5. Place the lid on the jar and allow to come to room temperature before placing in the fridge.
    Allow to sit overnight before eating.
    Homemade Low-Carb Pickled Ginger
  6. Storage: Will keep up to a month in the fridge.
    Homemade Low-Carb Pickled Ginger

Ingredient nutritional breakdown (per serving, 1 tbsp)

Net carbsProteinFatCalories
Ginger root, fresh
1.5 g0.2 g0.1 g8 kcal
Wine vinegar
0 g0 g0 g1 kcal
Erythritol (natural low-carb sweetener)
0.2 g0 g0 g1 kcal
Water, still
0 g0 g0 g0 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Total per serving, 1 tbsp
1.7 g0.2 g0.1 g10 kcal

Homemade Low-Carb Pickled GingerPin itFollow us 136.0k

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Dearna Bond
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Dearna Bond

Dearna is a passionate foodie and food photographer, and loves sharing her knowledge and enthusiasm for both via her food blog and online photography courses.

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