Homemade Low-Carb Pickled Ginger

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!

Step-by-step

1. Use a vegetable peeler to peel the ginger. Using a spoon, remove the peel in any hard-to-get-to places.

   

2. Then using the vegetable peeler or a mandolin, cut paper thin slices and place into a container with a tight-fitting lid.

   

3. Place the remaining ingredients (sweetener, water and salt) in a small saucepan and bring to the boil.

   

4. Remove and immediately pour over the 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.

   

6. Storage: Will keep up to a month in the fridge.

   

Recipe

Homemade Low-Carb Pickled Ginger

★★★★★4.5 (107 ratings)

Sugar-free pickled ginger made at home in a few simple steps and using only 5 ingredients! A delicious ...

Hands on

10m

Overall

8h

Servings

16

1.7 g

Net carbs

0.2 g

Protein

0.1 g

Fat

10

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings32 servings48 servings64 servings

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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

1. Use a vegetable peeler to peel the ginger. Using a spoon, remove the peel in any hard-to-get-to places.

2. Then using the vegetable peeler or a mandolin, cut paper thin slices and place into a container with a tight-fitting lid.

3. Place the remaining ingredients (sweetener, water and salt) in a small saucepan and bring to the boil.

4. Remove and immediately pour over the 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.

6. Storage: Will keep up to a month in the fridge.

Nutrition per serving, 1 tbsp

Carbs 83%Protein 9%Fat 8% of calories

Net carbs

1.7 g

Total carbs

4.8 g

Fiber

0.2 g

Sugars

0.3 g

Protein

0.2 g

Fat

0.1 g

Saturated fat

0 g

Calories

10 kcal

Sodium

75 mg · 3.24% RDA

Magnesium

4 mg · 1.09% RDA

Potassium

42 mg · 2.09% EMR

Nutrition by ingredient

Per 1 tbsp	Net carbs	Protein	Fat	kcal
Ginger root, fresh	1.5 g	0.2 g	0.1 g	8
Wine vinegar	0 g	0 g	0 g	1
Erythritol (natural low-carb sweetener)	0.2 g	0 g	0 g	1
Water, still	0 g	0 g	0 g	0
Salt, sea salt	0 g	0 g	0 g	0
Total	1.7 g	0.2 g	0.1 g	10

Serving size 1 tbsp

• Gluten free
• Dairy free
• Egg free
• Nut free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian
• Vegan