TV Tuesday #25: Sushi Series Part 1 – How To Make Homemade Pickled Ginger


We’re doing a 2 part series on healthy sushi. Yes it is possible to eat sushi without all the sugar and fake ingredients.

Sugar and fake ingredients in sushi?

You bet. One of my favorite parts about sushi is the pickled ginger. Since I found out that most pickled ginger contains aspartame, I no longer eat it. In fact, I have yet to find a store bought pickled ginger without aspartame. What the heck is aspartame doing in pickled ginger anyway! Gawd that’s annoying.

How could I not taste the chemically metal taste of aspartame? I’M NOT SURE.

However, I suspect that I typically burn off a good majority of my taste buds by eating copious amounts of wasabi. Oh, I love a good wasabi burn. It hits you right in the nose. No other spicy thing does it quite like a good wasabi.

I’m a bit of a sick puppy. What can I say?

Anyway. I set out to make my own ginger and share it with you here. As it turns out, it’s super easy to make, takes 4 ingredients and, dare I say, sooo much tastier.

You want to know what else is super? It takes about 5 minutes to make. This is less time than it takes to read the ingredient labels at the store.

I wasn’t able to take the “sugar” out of the pickled ginger since it’s crucial to the taste, but I was able to use a natural sweetener. As an alternative, I’m sure you could probably sub in stevia for sugar. I’ll also share with you a cool trick for achieving that pink color without using food coloring.

Check it out:


Pickled Ginger

  • Ginger
  • Rice Vinegar
  • Honey
  • Salt (1/4-1/2 tsp)

Instructions in the video :) And if you’re looking for a mandoline (why don’t you have one?), here’s the one that I own and I love it. And if you buy through that link I’ll make a small commission that helps support this site so we can keep making videos for you. Thanks!

As for part 2 of the sushi series, I’ll show you not only how to make sushi rolls (using a mat that costs about a dollar), but you’ll also see how you can use unconventional ingredients (almost anything you have in your fridge) to up the nutritional content of your sushi rolls, eliminate the sugar, and save money. I’ll show you how next Tuesday!


I’m sharing this with Mangia Monday, Monday Mania, My Meatless Monday, Slightly Indulgent Tuesday, Tasty Tuesday, Fat Tuesday, Whole Foods Wednesday, Cast Party Wednesday, Allergy Free Wednesday, What’s Cooking Wednesday, Real Food Wednesday, Simple Lives ThursdayPennywise Platter Thursday, Full Plate Thursday, Freaky Friday, Fight Back Friday, and Foodie Friday.


20 Responses to TV Tuesday #25: Sushi Series Part 1 – How To Make Homemade Pickled Ginger

  1. Ann Blackwell September 25, 2012 at 7:15 am #

    That was so awesome. I have been making my own kefir and fermented veggies and now I will make some pickled ginger! AND I didn’t know about the mandolin and have been cutting cabbage and other veggies by hand so am making a mandolin my next kitchen purchase!! Double thank you!

  2. Carol Ann September 25, 2012 at 1:03 pm #

    Love the idea of making my own pickled ginger! Is rice vinegar the same as rice wine vinegar? I also wanted to thank you for bringing Oil Pulling to my attention back in April, I had a dental appointment recently and for the first time ever the dentist was not only happy with how clean my teeth were but amazed! I really mean it, she looked totaly amazed and kept saying how unusual it was! I have done nothing different except doing the oil pulling in the morning so the improvement can only be because of that. Thank you so much!

    • France Morissette September 25, 2012 at 3:47 pm #

      Isn’t that amazing Carol! Love good stories to back up simple solutions. As for the vinegar, it is rice vinegar. I’ve added a list of ingredients in the post to simplify things.

  3. Homegrown & Healthy September 25, 2012 at 1:29 pm #

    ks!We eat sushi all of the time, never considered making my own ginger! I’ll definitely have to try this soon. Thanks!

  4. Barb September 25, 2012 at 1:35 pm #

    Is that pepper that you are putting in after the honey? Not sure what the 4th ingredient was.

    • beyondthepeel September 25, 2012 at 3:45 pm #

      Barb, it’s salt. Sorry, we forgot to include that in the video.

  5. Saundra Dokka September 25, 2012 at 3:19 pm #

    That looks delicious! I can’t wait to make a batch.

  6. Amber H September 25, 2012 at 8:36 pm #

    Love picked ginger, France. I will be making this soon. And can’t wait for next Tuesdays video!! Ha ha, I love wasabi too. It’s my fave.

  7. Amber H September 25, 2012 at 8:36 pm #

    Love picked ginger, France. I will be making this soon. And can’t wait for next Tuesdays video!! Ha ha, I love wasabi too. It’s my fave.

  8. Ducktight September 26, 2012 at 3:03 am #

    While I support making your own pickled ginger, the Ginger People brand is sold in health food stores and is all natural. (No nasty aspartame or artificial color) Amazon has it if your local health food store can’t order it for you but they probably can if you ask.

  9. mjskit September 26, 2012 at 3:29 pm #

    s peI’ve always wanted to make my own pickled ginger so THANKS!!!! Look perfect!

  10. Jeanette Chen September 26, 2012 at 11:21 pm #

    I’ve always wanted to make my own pickled ginger – thanks for showing us how to!

  11. Denise @WholemadeGoodness September 27, 2012 at 10:23 am #

    Perfect … the boys have been bugging me to make sushi again. Now we’ll throw in our own pickled ginger as well. No mandoline, but I think the meat slicer might do the trick. Thanks!

  12. Jen September 29, 2012 at 2:15 am #

    I had no idea they used aspartame in pickled ginger!! I am pregnant and have craved veggie sushi (since I can’t have the real thing). Thank you for sharing the recipe :)

  13. inspirededibles October 1, 2012 at 12:30 am #

    Are mandoline’s not a ‘gawd’send? 😉 (and you use your safety feature smart girl!). Loved this feature!! (and the beet juice tip too :).

    • France Morissette October 1, 2012 at 10:00 pm #

      Love my mandoline! Love it!


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