Pickled Myoga Ginger Buds

Pickled Myoga Ginger Buds

This simple pickling option is straightforward and preserves the buds for a longer time in the most temptingly snack worthy way!

You can use pickled myoga ginger in many ways, It has a mild, tangy flavour that livens up noodles and soups. It can be eaten whole or thinly sliced and used in a salad or wrap.



  1. Combine the rice vinegar, sugar and salt in a saucepan and bring to the boil
  2. Pour the hot pickling solution over the fresh myoga buds
  3. Leave in the pickling solution for 2 days and they are ready to use, the ginger will turn a beautiful pink colour.
  4. They should last up to two weeks if in the fridge.

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