Relieving Ginger

Pickled Ginger

8oz fresh ginger root, peeled

1 cup rice vinegar

¾ cups granulated sugar

¼ cup water

1 tsp salt

Peel ginger and slice into paper-thin strips with a mandolin slicer. Pack ginger strips into a container with a tight lid, or multiple containers.  Pour vinegar, sugar, water and salt into a small saucepan. Bring to a boil, then immediately pour liquid over ginger strips. Place lid on the container and place in the refrigerator.  Refrigerate pickled ginger for at least 2 hours and up to 2 days before using. 

Recipe adapted from


Ginger Ale

1 cup peeled and chopped fresh ginger (about 5oz)

2 cups water

¼ cup honey 

¼ cup fresh lemon or lime juice

4 cups (1 quart) club soda or seltzer water

Add ginger and water to a small saucepan over medium heat and allow to simmer for 30 minutes. Remove from heat, cover and allow to steep an additional 30 minutes. Pour through a fine mesh sieve to remove ginger from syrup into a large bowl and then pour back into small saucepan. Discard pieces of ginger or save for another purpose.  Add honey to saucepan and bring to a simmer for 10 minutes, stirring frequently. Allow to cool completely. At this stage, ginger syrup can be placed into a Mason jar, sealed and stored in the refrigerator for up to a week.  To make the drink, pour ginger syrup into a 2-quart glass pitcher, stir in fresh lemon or lime juice and club soda or seltzer water. Serve over ice.

Recipe from


Miso Soup

1 tsp oil

7 cloves of garlic finely chopped

1.5 inch piece of ginger peeled and minced

1 yellow bell pepper thinly sliced

7oz (about ½ a block) tofu, cubed small

2 tsp low sodium soy sauce

2.5 cups water, to preference

½ tsp turmeric, more or less to taste

1 tsp apple cider vinegar

2 tsps. sugar

¼ tsp salt, more or less to taste

1 tsp freshly ground black pepper, to taste

1 Tbsp. white mellow miso seasoning, more or less as desired

Scallions for garnish

Heat oil in saucepan over medium heat. Add garlic and ginger and cook until translucent, about 4 minutes.  Add carrots and pepper and cook for 3 minutes.  Add tofu and mix in. At this point, you can also add in chopped veggies such as broccoli (chopped small), water chestnuts or baby corn.  Add water, black pepper and rest of ingredients except miso and bring to a boil.  Simmer for 4 minutes. Then add the miso and mix in. Taste and adjust salt, sweet and tang (vinegar). Simmer for another few minutes.  Garnish with scallions and black pepper.

Recipe adapted from


Slow Cooker Ginger-Beef Noodle Soup

1½lb beef chuck in one piece 

8 cups beef broth 

4 cups water 

½ cup soy sauce 

½ cup plus 2 Tbsps. very thinly sliced peeled ginger (4oz) 

1 onion, coarsely chopped 

3 garlic cloves, thinly sliced 

½ star anise pod 

½ pound shiitake mushrooms, caps only, thickly sliced 

3 large scallions, thinly sliced 

1lb fresh Chinese egg noodles or thick Japanese udon 

Toasted sesame oil, for serving

Place crockpot liner in slow cooker.  In a slow cooker, combine meat with broth, water, soy sauce, ginger, onion, garlic and star anise. Cover and cook on high for 4 hours or low for 8 hours, until meat is tender. Transfer meat to a plate and let cool slightly. Using 2 forks, pull meat into thick shreds.  Strain broth, discarding solids. Return broth to the cooker. Add mushrooms, scallions and shredded meat. Cook on high for 15 minutes, until mushrooms are tender.  Meanwhile, bring a large saucepan of salted water to a boil. Add noodles and cook until al dente. Drain well.  Add noodles to soup. Serve in deep bowls, passing sesame oil at the table.

Recipe adapted from


Gingerbread Cake w/Caramel Sauce

9 Tbsps. unsalted sweet cream butter, softened

1/3 cup sugar

1 cup molasses

1 large egg

2 ¼ cups all-purpose flour

1 tsp baking soda

1 tsp ground ginger

1 tsp ground cinnamon

¼ tsp salt

¾ cup water


1 cup packed brown sugar

1 Tbsp. cornstarch

1 cup cold water

¼ cup unsalted sweet cream butter, cubed

2 tsps. vanilla extract

Whipped cream, optional

Preheat oven to 325°F.  In large bowl, cream butter and sugar until light and fluffy. Beat in molasses and egg until well blended. In another bowl, whisk together flour, baking soda, ginger, cinnamon and salt.  Add to creamed mixture alternately with water.  Transfer to a greased 9-in. square baking pan. Bake for 35-40 minutes or until a toothpick inserted in center comes out clean. Place on a wire rack.  For caramel sauce, in a small saucepan, combine brown sugar and cornstarch. Stir in water until smooth. Bring to a boil and cook, stirring constantly, for 2 minutes or until thickened. Remove from heat and stir in butter and vanilla until smooth. Top cake slices with whipped cream if desired and drizzle with caramel sauce.


Recipe from Taste of Home magazine.