Pickled Ginger in Natural Pink | Hong Kong Food Blog with Recipes, Cooking Tips mostly of Chinese and Asian styles | Taste Hong Kong

Pickled Ginger in Natural Pink

Pickled Ginger in Natural Pink

If you asked me what are the top few natural small eats I would vote, here is one, pickled ginger. When having a Japanese meal, the first bite I usually have is these small pieces of ginger, though I know my proper behavior is to consume them between different kinds of sushi for cleansing palate. However, I can hardly take those that are made with coloring and sweetener; I can tell and you can tell as well, I trust.

Now, the baby gingers which I bought for making this pickled snack appear almost everywhere in our market. One stall simply dumps them in a big basket above a trolley, at the price of HK$8 per catty (i.e. US$1/~500g). Their skins usually look pale and are slightly pinkish on one end so it should be easy to distinguish them from the regular gingers.

Pickled Ginger in Natural Pink

  • Back to the recipe:
  • Ingredients
  • 600g baby ginger
  • 1 tbsp coarse salt
  • 2 tbsp sugar
  • lemon juice from half


1) Scrape off skin of ginger, rinse and pat dry (advise to wear hand gloves for doing this particularly if you have sensitive skin).

2) Cut the ginger into ~1mm slices, and mix with 1 table spoon of coarse salt. Let them stand for an hour, after which some liquid will exude. Discard liquid, rinse ginger with drinkable water, strain dry.

3) At this moment, the ginger slices still appear to be yellowish. Add in lemon juice and sugar, mix well. To ensure the ginger slices are in good contact with the juice, it is best to have them laid in a large and flat container while they are being steeped. I have turned and stirred the ginger for several intervals (~15 minutes each) before chilling. Then you shall start seeing the ginger turning pink.

Pickled Ginger in Natural PinkPickled Ginger in Natural Pink

Pickled Ginger in Natural PinkPickled Ginger in Natural Pink

4) Put the well-mixed ginger slices in a glass or ceramic bottle (or any sterilized container that is non-reactive to lemon juice), let them chill for one day.

5) Enjoy your homemade natural snack – no coloring, no sweetener, no additive for sure.


Should you find the mere munching of ginger slices a little bit bored, try wrap a piece of century egg with a slice of ginger, and see if they two together fit your appetite. Actually this is a kind of Hong Kong small eats that I have missed for quite a while.
Pickled Ginger in Natural Pink


1) With the aid of a mandolin slicer, I find it fairly easy to finish the slicing, pity is that the slices comes out slightly thicker than expected. Here is this little gadget.


2) Compare the pictures below to the one at the top, notice there is a difference apart from the quantity of slices? The top one is going to dry out! As I organized the gingers for photo-taking purpose, and put them near the window for better lighting, juice is almost gone. What I wish to point out is that the gingers taste much better as they are just taken out from the juice and are still wet.

Pickled Ginger in Natural Pink

3) If not baby ginger, regular (mature) ginger can also be considered for pickling. To reduce the spiciness of mature ginger, you may need to scald it in boiling water for a few minutes after sliced. Do take note that regular ginger if too aged will be a bit more fibrous.

To get immediate updates and new recipes from my blog, you may also SUBSCRIBE them via RSS feeds. See you there.


Thank you for visiting, I would love to hear from you as much as I love to put up posts here ...
  1. Helen

    How lovely and simple! Thank you for posting this recipe, I will try it as soon as I can get my hands on baby ginger!

  2. gaga

    Wow, thanks for sharing this! I’ve never had ginger with century egg but love century egg and ginger. I’ll have to try it soon!

  3. TasteHongKong

    Hi gaga, Helen,
    You too have given me one more reason to keeping posting here. Thanks.

  4. The Little Teochew

    So pretty. I love pickled ginger as my appetiser 🙂

  5. TasteHongKong

    Thanks Little Teochew.

  6. Angelia McGowan

    Looks very good, I have always wanted to know how to do this, and it is so easy!

  7. TasteHongKong

    Yes Angelia, no tricky skills, just be patient with the steps. Thanks.

  8. Jason

    I will give this a try for sure since I am a big fan of Pickled Ginger! I Thanks for the detailed instruction! I should start cooking more ! haha

  9. SpicieFoodie

    Hi, what beautiful photographs these are 🙂 Thank you so much for sharing this, I love pickled ginger and didn’t realize it what so easy to make. Thanks for the little tips too.

  10. adel

    thanks for this helpful recipes! i like ginger for its ability to keep me warm,also, as a bonus, they’re anti carcinogenic 🙂

  11. Gilda Tristão de Oliveira

    Thank you so much. I don`t have baby ginger, but will try this right now with regular ginger and hope it is going to get pink.

  12. Gilda Tristão de Oliveira

    Wow! It is already pink, beautiful! I just have to finish tomorrow. Thank you again. 🙂