ginger, cane sugar, naturally fermented rice vinegar, water, citric acid.
One ounce contains 20 calories, 0g fat, 5g carbs.
Gluten Free.
All Natural.
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I do love that this ginger is natural. I would, however, prefer something less sweet. (Posted on 7/18/10)
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Thank you for keeping this ginger natural without red dyes and extra sweeteners. I bought this product 2 days ago and have already practically finished the jar. I feel good about knowing I'm not eating nasty chemicals - and it tastes better than any other ginger I've had before. Thank you! (Posted on 7/29/09)
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Thank you for selling a product that doesn't contain red dye and extra sugar. I bought this a few days ago and have already almost finished the jar! I'm glad to know I'm not eating artificial chemicals - and it tastes better than any other ginger I've had. Thank you! (Posted on 7/29/09)
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For several years I've been in pain from chondrocalcinosis (calcium crystals in my joints). Doctors have tried cortisone injections and prescribed painkillers. Not much help. But the medical librarian found a reference to ginger on the web about 2 weeks ago. I bought some crystallized ginger and started munching. It worked! I searched the stores and found Ginger Juice, as well as your candies and cookies. Pickled ginger seems to work the best. Your pickled ginger for sushi is the best I've found. Eating ginger in whatever form has given me my life back! And it tastes good, too. Thank you. (Posted on 1/5/09)
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I just wanted to let you know that I bought your Natural Pickled Sushi Ginger yesterday for the first time. Pickled ginger has always been my favorite part of eating sushi, and now I can have that ginger goodness all by itself. Natural Pickled Sushi ginger is the perfect combination of sour and sweet, not too sharp but just the right amount of zip and zing. I plan to continue purchasing your product because it is the best pickled ginger I have ever had (and because I'm already halfway done with the first jar!). Thank you for making such a tasty and tangy natural product. (Posted on 1/5/09)