Sweet Pickled Japanese Ginger (Myoga Amazuzuke)

Name: Sweet Pickled Japanese Ginger (Myoga Amazuzuke)
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2 porsi
Cuisine: Indonesian
Ingredients: 10 myoga ginger; ¼ cup rice vinegar (unseasoned); 2½ Tbsp sugar; ½ tsp Diamond Crystal kosher salt

Lucky enough to get myoga (Japanese ginger) this season? Make this easy Myoga Amazuzuke pickled in a classic sweet brine of rice vinegar, sugar, and salt. Sweet pickled Japanese ginger is so refreshing and addicting, and it‘s our favorite summertime pickle.

⏱ 10 menit 🔨 Persiapan 5mnt 🔥 Masak 5mnt 📊 Mudah 🍽 2 porsi 👁 47

Sweet Pickled Japanese Ginger (Myoga Amazuzuke)

Bahan-bahan

2 porsi

10 myoga ginger
¼ cup rice vinegar (unseasoned)
2½ Tbsp sugar
½ tsp Diamond Crystal kosher salt

Langkah-langkah

Before You Start…Please note that this recipe requires 2+ hours of pickling time.Gather all the ingredients. Rinse and cut off the ends of 10 myoga ginger.
Make the amazu. In a small saucepan, combine ¼ cup rice vinegar (unseasoned), 2½ Tbsp sugar, and ½ tsp Diamond Crystal kosher salt.
Bring it to a boil over medium heat and let the sugar dissolve completely.
Add the myoga to an airtight jar and pour the hot amazu over it. Once cooled, cover and refrigerate it for at least 2 days.
After two or three days, the myoga ginger will now have a beautiful color. Serve it as an accompaniment to brighten up your meals. See more serving ideas in the blog post.
Keep it in the airtight container and store in the refrigerator for up to 2 weeks.