When I eat sushi I love eating the pickled ginger that comes with the sushi. Not too many people know this, but the pickled ginger that comes with your sushi is meant to act as a palate cleanser. If you like pickled ginger, then you’ll LOVE this Japanese pickled Turmeric Recipe. This pickled turmeric will be great with your salads, rice bowls, sushi, or even oatmeal!

What is Pickled turmeric?

Turmeric has a very strong taste just like ginger. I figured that I loved pickled ginger so much that it’d be worth trying to make pickled turmeric also. The sweetness cuts the powerful taste of turmeric and made it super easy to eat and accompany meals. Pickled turmeric can be made in a short time and last for several months.

Pickled Turmeric Ingredients

These pickled Tumeric ingredients are super simple. All you need is three ingredients and a pot to boil the ingredients and tada you’re done.

Rice Vinegar is a vinegar that is very mild in taste and has been fermented in rice. (if you don’t have rice vinegar you can also use apple cider vinegar, white wine vinegar, or just white distilled vinegar.)

Sugar I prefer to use cane sugar rather than white sugar

Kosher salt or sea salt will be good

How long does the pickled Turmeric last?

This pickled turmeric should last 6 months to one year in the refrigerator. Pickled Turmeric is one of the best condiments to eat with sushi, salad, rice bowls, or even oatmeal. Pickled turmeric goes well with any meal that involves a healthy dose of greens and veggies.

How to eat pickled Turmeric?

The best way to eat pickled turmeric is to accompany it with your meals. I love putting the pickled turmeric in my savory oatmeal bowl, salmon rice bowl, and even with my steak dinner.

Turmeric Benefits

Turmeric has so many benefits. Pickled turmeric is a great immune booster, cures belly aches, helps with weight loss, lowers cholesterol levels, and even slows down the aging process. Pickled turmeric is great for digestion as well so don’t forget to pickle some Tumeric up to your next meal.

Benefits of Pickling

Pickling your vegetables is great. Pickled Vegetables are healthier than the non-pickled version because Pickling preserves some of the vitamins that can be lost during cooking. Pickling also allows you to have an alternative to eating raw vegetables, which anyone who has had problems trying to eat raw veggies, will understand how frustrating it can be. Pickled vegetables are also great for kids. Pickled cucumbers are greatly accepted by kids because it’s a little sweeter compared to the non-pickled version, plus it’s super crunchy and fun to eat!

Where to find turmeric

Turmeric can be found at many local supermarkets or Asian markets. These are the places I’ve bought my turmeric:

• Japanese/Korean/Asian grocery stores
• Costco
• Whole Foods
• Indian grocery stores
• Farmers market

Ingredients:

Turmeric (Fresh)

Kosher salt

Rice vinegar (unseasoned)

Sugar (cane sugar)

 

Instructions:

How to pickle pickled turmeric in 20 minutes.

1. In a pot, add the rice vinegar, sugar, and salt. Boil until the sugar has completely dissolved.
2. Remove from heat and allow it to cool down for a few minutes.
3. Put the turmeric into a glass jar, transfer the pickling liquid into a glass jar
4. Let it cool completely and then close the lid and refrigerate.
5. Enjoy after 1-2 days of pickling!

If you tried this Japanese pickled turmeric recipe or any of my recipes, don’t forget to rate the recipe and leave me a lovely comment below. I love reading everyone’s comments and love replying back! Don’t forget to take a picture of your savory bowl and share it with me on Instagram so I can repost my stories!

Love,

Tiffany