The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
Pickled ginger
A classic with sushi and Japenese dishes.

Preparation Notes: 15min, plus 1hr salting
Serving notes: Makes one 500ml (17fl oz) jar
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Prep Time:
15 mins
Cook Time:
5 mins
Total Time:
20 mins
Ingredients
- 200 g (7oz) fresh root ginger
- 250 ml (9 fl oz) rice vinegar
- 125 g (4oz) granulated sugar
Directions
- Step 1
Peel ginger and slice very thinly. Put in a bowl, mix in 1tsp salt and leave for 1hr.
- Step 2
Dry with kitchen paper, then put ginger into sterilised jar(s).
- Step 3
In a pan, heat rice vinegar and sugar, stirring to dissolve sugar. Bring to boil, simmer for 1 min. Pour into jar(s) and seal. Once cool, store in the fridge. Use within 2 months.
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- Step 1
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