Anyone who knows me knows I am an absolute, unabashed, crazed ginger fiend. I’m the one sitting at the sushi bar, who’s always nagging the chef for seconds — even thirds — of pickled ginger. Yup, I am that person.

Yet surprisingly, I’d never made my own pickled ginger.

And what a fool I’ve been, now that I know how embarrassingly easy and fast it is to make at home.

My impetus for making my own pickled ginger came about when I saw that it was a garnish for a dish of “Gingery Ground Beef with Peas Over Rice” that I intended to make.

When I scanned the ingredients list of various jarred pickled gingers sold online, I was aghast. Quite a few of them contained the artificial sweetener, aspartame. Why? Oh, why?! That was such an immediate turnoff, that I decided to make my own instead.

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