Homemade Low-Carb Pickled Ginger | KetoDiet Blog

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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!

0 days, 7 hours, 50 minutes

Hands-on 10 minutes Overall 8 hours

Serving size 1 tbsp

Allergy information for Homemade Low-Carb Pickled Ginger

✔ Gluten free ✔ Dairy free✔ Egg free✔ Nut free✔ Nightshade free✔ Pork free✔ Avocado free✔ Coconut free✔ Fish free✔ Shellfish free✔ Beef freePescatarianVegetarianVegan

Nutritional values (per 1 tbsp)

Net carbs1.7 gramsProtein0.2 gramsFat0.1 gramsCalories10 kcal Calories from carbs 83%, protein 9%, fat 8%Total carbs1.8 gramsFiber0.2 gramsSugars0.3 gramsSaturated fat0 gramsSodium75 mg(3% RDA)Magnesium4 mg(1% RDA)Potassium42 mg(2% EMR)

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.

Pickled Ginger Step by Step

★★★★★★★★★★4.5 stars, average of 107 ratingsSugar-free pickled ginger made at home in a few simple steps and using only 5 ingredients! A delicious addition to low-carb sushi, stir-fries and poke bowls.Hands on10mOverall8h Servings16Calories10 kcal Pin it Print Recipe

Ingredients

• 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)

Calories10kcalNet Carbs1.7gCarbohydrates1.8gProtein0.2gFat0.1gSaturated Fat0gFiber0.2gSugar0.3gSodium75mgMagnesium4mgPotassium42mg My go-to recipes for stress-free meal prep ⭐️ FREE EMAIL BONUS ⭐️Easy, filling, high-protein meals I make on repeat to save time & keep it simple. Yes, I want this!

Detailed nutritional breakdown (per 1 tbsp)

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

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