Crispy Pickled Ginger Shoots

Name: Crispy Pickled Ginger Shoots
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: 500g Fresh tender ginger shoots; 50g Refined salt; 50g white sugar; to taste High-proof liquor; to taste Soy sauce; to taste chili; to taste Sichuan pepper; 50g white vinegar; to taste Garlic

Tender ginger shoots are salted for hours, drained, then bathed in white vinegar with a splash of liquor and Sichuan peppercorn. Pungent freshness with a serious snap.

0 minNewEasy Pickled & Preserved Pickle Sweet & Sour

Instructions

1
Peel off the old skin from the tender ginger shoots and wash them clean.
2
Place the washed ginger sprouts in a ventilated area to dry the moisture.
3
After the ginger sprouts are dried, place them in a clean, oil-free small bowl, sprinkle refined salt according to a 10:1 ratio of ginger sprouts to refined salt, and mix evenly to pickle for 4 hours.
4
After a few hours, pour out the brine.
5
Pour in an appropriate amount of high-proof liquor.
6
Sprinkle in a little Sichuan peppercorns.
7
Pour in white vinegar; the ratio of ginger shoots to white vinegar is 10:1.
8
Pour in a little soy sauce to enhance the color.
9
Pour in sugar according to a 10:1 ratio of ginger buds to sugar
10
Sprinkle an appropriate amount of red chili and garlic slices according to your preference, or pour in minced garlic.
11
After mixing evenly, put it into a clean, oil-free container and marinate for a week before it can be eaten.
12
Divide the pickled ginger shoots into small packages for easy consumption and gifting.