One Thing, Three Ways: Ginger

The three products I will show you how to make, which cumulatively utilizes ginger are:

  1. Pickled Ginger

2. Ginger Tea (by-product of making pickled ginger)

3. Chai Concentrate

The spiciness and warmness ginger provides is perfect in these colder months. I love sipping on a chai latte or ginger tea. Pickled ginger lasts for up to a year in the fridge, so you can make a large batch to eat with rice, sushi, or anything else you want. I use it in my homemade peanut sauce as a secret ingredient.

You can save your ginger peel scraps from making pickled ginger to make ginger tea or for chai concentrate recipe below.

Pickled Ginger

  • Servings: 3-4 cups ginger
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  • 12 ounces ginger (about 2 large heads)
  • 1 tablespoon salt
  • 1/4 cup rice vinegar
  • 1/4 cup apple cider vinegar
  • 3/4 cup water
  • 1/4 cup sugar


  1. Peel the ginger with the back of the spoon.
  2. Cut the ginger extremely thin with a sharp knife or a mandolin
  3. Place the ginger in a bowl and sprinkle with the salt. Let sit for 10 minutes
  4. Bring a pot of water for a boil and add the ginger. Cook for 1-2 minutes.
  5. Strain the ginger, reserving the cooking liquid to drink(it is ginger tea!)
  6. In a large jar or container, add the. vinegars, water, and sugar. Mix until sugar is dissolved, and add the ginger.
  7. Allow the mixture to sit for 2 hours before eating. The pickled ginger will last for up to a year in the fridge.
  8. Note: you can adjust the vinegar and sugar ratio to your liking. I prefer mine less sweet.

Chai Concentrate

  • Servings: 1 quart
  • Print


  • 6 cups water
  • peel from one orange (optional)
  • 5 inch chunk ginger, grated, unpeeled
  • 4 cinnamon sticks
  • 1/2 teaspoon anise seed or 3 star anise pods, crushed
  • 10 whole cloves, crushed
  • 25 cardamom pods, crushed
  • 1/2 teaspoon nutmeg, ground
  • 1/2 teaspoon black peppercorns, crushed
  • 5 black tea bags
  • 2-4 tablespoons maple syrup
  • 1 teaspoon vanilla extract


  1. In a large pot, add water, ginger, cinnamon sticks, anise seed, cloves, cardamom pods, nutmeg, and black peppercorns. Allow simmer for 15-20 minutes.
  2. Add the black tea bags and remove from heat to let steep for 10 minutes.
  3. Strain the spices and tea bags from the liquid.
  4. Add the maple syrup and vanilla.
  5. Store the chai concentrate in the fridge for up to two weeks.
  6. Use the chai concentrate in a 1:1 ratio with milk of choice to make a chai latte.

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