Pickled Ginger

You may be familiar with the bright pink pickled ginger most found topping westernised Ramen bowls; in Japan this was traditionally prepared using leftover brine from pickled plums, known as umeboshi, however this is now usually coloured with food dye to get that vibrant colour. This version doesn’t use any dye, but what it lacks in colour it makes up for in bright acidity, with a little heat. Pickled ginger is an invaluable ramen topping, cutting through rich, fatty broths with ease. Try it with oily fish and red meat, too! This recipe is enough for a 400 ml jar. Make sure your jar is sterilised by running through a dishwasher or rinsing with boiling water and drying in a very low oven. When adding the brine to the jar, always ensure the ginger is completely covered to prevent any unwanted mould growth

recipe updated Aug 18, 2025