Fresh ginger transforms into a powerful wellness remedy through this traditional steaming and pickling method passed down through generations. This ancient technique mellows ginger’s sharp bite while preserving and enhancing its beneficial compounds, creating a versatile condiment that supports digestion, circulation, and overall vitality. Perfect for those who find raw ginger too intense, this preparation method makes daily ginger consumption both pleasant and beneficial.
Ingredients
- 500g (1.1 lbs) fresh ginger root
- 2 tablespoons salt (for cleaning)
- 1 tablespoon baking soda (for cleaning)
- Water for soaking and steaming
- Rock sugar to taste (approximately 100g/3.5 oz or ½ cup)
- Rice vinegar or balsamic vinegar (enough to cover ginger, approximately 500ml/17 fl oz or 2 cups)
Instructions
Step 1: Prepare the Ginger
Separate the ginger knobs to make cleaning easier. Place ginger in a basin with 2 tablespoons salt and 1 tablespoon baking soda. Cover completely with water and stir until dissolved. Let soak for 10 minutes to loosen dirt and impurities.
Step 2: Clean Thoroughly
Using a clean brush, scrub the ginger well, paying special attention to crevices between knobs. Keep the skin on as it contains cooling properties and valuable nutrients. Trim away any soft, rotten, or damaged spots with a small knife.
Step 3: Rinse and Drain
Replace the water and rinse thoroughly to remove all salt, baking soda, and loosened dirt. Drain well and spread ginger pieces on a plate to air dry slightly before steaming.
Step 4: Steam the Ginger
Prepare a steamer with water and bring to a boil. Place ginger pieces on the steaming rack without overlapping. Reduce heat to medium-low and steam for 10-15 minutes depending on size. The ginger should look slightly glossy with softened skin when done.
Step 5: Cool and Slice
Remove steamed ginger with tongs and let cool until safe to handle. Slice into thin, uniform pieces approximately 2-3mm thick for even drying and pickling.
Step 6: Dry the Slices
Arrange ginger slices on a tray without overlapping. Place in direct sunlight in a well-ventilated area. Dry until edges look slightly dry but slices remain flexible and no longer feel sticky. Alternatively, use a dehydrator on low setting.
Step 7: Prepare Storage Jars
Sterilize clean glass jars with hot water and ensure they’re completely dry. Any moisture or oil residue will cause spoilage.
Step 8: Pack the Jars
Pack dried ginger slices tightly into jars, pressing down to remove excess air. Fill jars leaving about 1 inch headspace.
Step 9: Add Sugar and Vinegar
Add rock sugar to each jar according to taste preference. Pour your choice of vinegar (rice vinegar for lighter flavor, balsamic for richer taste) until ginger is completely covered. The sugar balances acidity while enhancing flavor.
Step 10: Store and Mature
Seal jars tightly and store at room temperature away from direct sunlight. Allow to pickle for 10 days before consuming. The ginger will fully absorb the sweet-tangy flavors during this time.
Time and Servings
Prep Time: 30 minutes
Steaming Time: 15 minutes
Drying Time: 4-6 hours (weather dependent)
Pickling Time: 10 days
Total Active Time: 1 hour
Yield: 2 medium jars
Serving: 2-3 slices daily
Calories: Approximately 15 per serving (2 slices)
Why This Recipe Works
Steaming ginger before pickling serves multiple purposes: it reduces the sharp, pungent compounds that many find unpleasant while actually increasing the bioavailability of beneficial gingerols and shogaols. These compounds support healthy circulation, aid digestion, and provide anti-inflammatory benefits. The combination of sweet rock sugar and tangy vinegar creates a balanced flavor profile that makes daily consumption enjoyable rather than medicinal. The pickling liquid itself becomes a beneficial tonic that can be diluted with water as a refreshing digestive drink. This traditional preservation method ensures you have a ready supply of wellness-supporting ginger that stays fresh without refrigeration for months.
Medical Disclaimer: This recipe is for culinary purposes only and should not replace professional medical advice. While ginger has traditional wellness associations, consult your healthcare provider before using it as a remedy, especially if you have gallstones, bleeding disorders, or are taking blood-thinning medications.
Pickled Ginger
Ingredients
Method
- Separate the ginger knobs for easier cleaning.
- Place ginger in a basin with 2 tablespoons salt and 1 tablespoon baking soda. Cover completely with water and stir until dissolved. Let soak for 10 minutes.
- Scrub the ginger with a clean brush, paying attention to crevices. Keep the skin on for its nutrients, trimming away any damaged spots.
- Rinse thoroughly to remove all salt, baking soda, and dirt. Drain and let air dry before steaming.
- Bring water to a boil in a steamer and place ginger pieces on the steaming rack without overlapping. Steam for 10-15 minutes.
- Remove steamed ginger and let cool. Slice into thin pieces approximately 2-3mm thick.
- Arrange ginger slices on a tray in sunlight or use a dehydrator until edges look dry but slices remain flexible.
- Sterilize clean glass jars with hot water and make sure they're dry.
- Pack dried ginger slices tightly into jars, removing excess air.
- Add rock sugar and cover ginger with chosen vinegar.
- Seal jars and store at room temperature for 10 days before consuming.