Your go-to guide for everything about our Pickled Ginger - ingredients, taste, uses, pairings, storage, benefits and more.
Mummy's Magic Pickled Ginger is an Indian-style ginger pickle made with ginger, vinegar, distilled water, sugar, salt and spices. It is tangy, spicy and mildly sweet, and is ready to eat straight from the jar. Store it under refrigeration and consume within 3 months of opening.
No Preservatives
Made with Care
Heirloom Recipe
With Love
Find answers to the most commonly asked questions about our Pickled Ginger.
Pickled ginger is fresh ginger preserved in a seasoned acidic brine. Mummy’s Magic Pickled Ginger is made with ginger, vinegar, distilled water, sugar, salt and a blend of spices.
Mummy’s Magic Pickled Ginger is an Indian-style ginger pickle made with ginger batons in a vinegar-based brine. It combines ginger's natural warmth with tangy, mildly sweet and savoury flavours.
Mummy’s Magic Pickled Ginger is an Indian-style pickle with a flavour profile designed around ginger, vinegar, salt, sugar and spices. It is different from Japanese sushi ginger or gari.
Pickled Ginger tastes tangy, spicy and mildly sweet, with the distinctive warmth and pungency of ginger. Vinegar provides acidity while sugar, salt and spices create a more rounded flavour.
Yes, Pickled Ginger has a noticeable spicy kick from ginger and the spices in the recipe. The vinegar and sugar balance the heat and acidity.
Mummy’s Magic Pickled Ginger contains sugar, but it is not a sweet preserve. The sugar balances the vinegar, salt and natural heat of the ginger.
Yes. Pickled Ginger has a distinctly tangy and acidic flavour because it is preserved in a vinegar-based brine.
Pickled Ginger consists of pieces of ginger preserved in a clear, seasoned vinegar-based brine. Natural variations in the ginger may cause slight differences in colour and appearance.
Pickled Ginger has a firm yet tender texture with a satisfying bite. The ginger retains enough structure to be enjoyed as a condiment or incorporated into recipes.
Fresh ginger has a sharper and more pungent flavour, while Pickled Ginger combines ginger's natural heat with vinegar, sugar, salt and spices. Pickling creates a more complex, tangy and seasoned flavour.
Mummy’s Magic Pickled Ginger contains ginger, distilled water, sugar, salt, vinegar and a blend of spices.
Yes. Vinegar is a key ingredient in the brine used to pickle Mummy’s Magic Ginger and gives it its characteristic tangy flavour.
Mummy’s Magic Pickled Ginger uses a vinegar-based brine made with distilled water, sugar, salt and spices.
Yes. Sugar is used in the recipe to balance the acidity of the vinegar and the natural heat of ginger.
Yes. Salt is part of the pickling brine and contributes to both flavour and preservation.
Mummy’s Magic Pickled Ginger contains a blend of spices selected to complement the natural flavour and heat of ginger. The complete ingredient declaration on the current product label should be treated as the definitive list.
Pickled Ginger is made by preparing fresh ginger and preserving it in a vinegar-based brine containing distilled water, sugar, salt and spices. The ginger absorbs the flavours of the brine as it is pickled.
No. Mummy’s Magic Pickled Ginger is not intentionally fermented. It is a vinegar-based pickle, with vinegar-based pickling serving as the primary preservation method.
Some natural fermentation can occur after bottling, but Mummy’s Magic Pickled Ginger is not manufactured as a fermented food. Its primary preparation and preservation method is vinegar-based pickling.
Mummy’s Magic Pickled Ginger should not be considered a probiotic food. It is a vinegar-based pickle and is not intentionally fermented to produce probiotic cultures.
Not as its primary production process. Mummy’s Magic Pickled Ginger is made using a vinegar-based brine. Some natural fermentation may occur after bottling, but the product is not intentionally produced through fermentation.
Vinegar gives Pickled Ginger its characteristic acidity and tangy flavour while creating the acidic environment used in vinegar-based pickling.
Yes. Pickling changes ginger's flavour by combining its natural heat with acidity, sweetness, salt and spices. The result is less one-dimensional than raw ginger.
Pickling can soften some of the sharpness of fresh ginger, but Pickled Ginger still retains the characteristic warmth and bite of ginger.
Yes. Mummy’s Magic Pickled Ginger is made with ginger that is prepared and preserved in a vinegar-based pickling brine.
No. Pickled Ginger and sushi ginger are both preserved ginger products, but they are different preparations. Sushi ginger, commonly called gari, is traditionally associated with Japanese cuisine, while Mummy’s Magic Pickled Ginger is an Indian-style ginger pickle with a stronger spicy, savoury and spiced flavour.
No. Gari is the Japanese term commonly used for pickled ginger served with sushi. Mummy’s Magic Pickled Ginger is an Indian-style ginger pickle with a different flavour profile and spice blend.
The main difference is the style of preparation and flavour. Sushi gari is typically thinly sliced and prepared as a sweetened vinegar pickle, while Mummy’s Magic Pickled Ginger has a more pronounced Indian-style combination of ginger, vinegar, salt, sugar and spices.
Yes. You can enjoy it with sushi if you prefer a stronger, spicier ginger accompaniment. However, it is not the same product as traditional Japanese gari.
Pickled Ginger can be eaten straight from the jar as a condiment or served alongside meals. It can also be chopped and added to salads, sandwiches, rice dishes, noodles, chaats and other recipes.
Yes. Mummy’s Magic Pickled Ginger is ready to eat straight from the jar. Use a clean utensil when serving.
Pickled Ginger pairs well with biryani, pulao, parathas, curries, rice dishes, chaats, sandwiches, wraps, noodles, stir-fries, dumplings and Asian-inspired meals.
Yes. Pickled Ginger is particularly versatile with Indian food because its tangy acidity and ginger heat provide contrast to rich, spicy and aromatic dishes.
Yes. Pickled Ginger is an excellent flavour contrast for biryani. Its acidity and ginger heat can cut through the richness of the rice, spices and other accompaniments.
Yes. Pickled Ginger can be served alongside parathas as a tangy, spicy accompaniment.
Yes. Finely chopped Pickled Ginger adds acidity, ginger heat and texture to sandwiches, burgers and wraps.
Yes. Chopped Pickled Ginger can add a sharp, tangy and spicy element to salads.
Yes. Pickled Ginger can be chopped and added to noodles, noodle bowls and stir-fries for extra ginger flavour and acidity.
Yes. Pickled Ginger can be incorporated into stir-fries or added as a finishing condiment. Adding it toward the end of cooking helps preserve more of its characteristic texture and flavour.
Yes. Pickled Ginger works well alongside steamed or fried dumplings, particularly when you want a tangy and spicy accompaniment.
Yes. Finely chopped Pickled Ginger can add acidity, heat and texture to chaats and other Indian snacks.
Yes. Add Pickled Ginger to rice bowls and grain bowls for a bright, tangy contrast to savoury ingredients.
Yes. Pickled Ginger can be served as larger pieces or chopped finely depending on the recipe or dish.
Mummy’s Magic Pickled Ginger has a 12-month shelf life when stored according to the product's storage instructions and consumed before the stated best-before date.
Yes. Mummy’s Magic Pickled Ginger should be stored under refrigeration as specified on the product.
Yes. Keep the jar refrigerated after opening.
Once opened and stored correctly under refrigeration, Mummy’s Magic Pickled Ginger should be consumed within 3 months.
Yes. Keeping the ginger covered by the brine helps maintain its quality. Always use a clean utensil when removing ginger from the jar.
Keep the opened jar refrigerated, close the lid securely after every use and use a clean, dry utensil when serving. Consume within 3 months of opening.
Yes. Mummy’s Magic Pickled Ginger is made from plant-based ingredients and is suitable for vegetarian and vegan diets.
