Pickled Ginger, Green Tea & Chile Salt

Make sea salt into the ultimate Asian finishing flavor by adding pickled ginger, rice wine vinegar, green tea leaves and crushed red pepper. Sprinkle over rice, noodle soups, chicken and fish dishes.

Serves: 72
Serving Size: 1/4 teaspoon
10 mins Prep time 1 hr 30 mins Cook time
10 mins Prep time
1 hr 30 mins Cook time
  • Preheat oven to 275°F. Pat dry ginger slices with paper towels. Place ginger on parchment paper-lined baking sheet. Bake 45 to 60 minutes or until ginger is dried. Cool slightly then coarsely chop.

  • Cook vinegar in medium nonstick skillet on medium heat 10 to 15 minutes or until reduced to 1 tablespoon. Add sea salt; cook and stir 5 minutes or until sea salt is dried.

  • Mix sea salt, chopped ginger, green tea and red pepper in small bowl until well blended. Store in tightly covered jar in cool, dry place. If needed, break up any clumps before using.

Nutrition information

(Amount per serving)

  • 0Calories: 0Cholesterol: 0mg
  • Sodium: 326mgProtein: 0g
  • Total Fat: 0gFiber: 0g
  • Carbohydrate: 0g