[Incorporating Medicine into Food] Perilla and Young Ginger — Do not stop eating ginger, do not overeat

Name: [Incorporating Medicine into Food] Perilla and Young Ginger — Do not stop eating ginger, do not overeat
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: 500 g Ginger; 150 g Perilla; 250 g rock sugar; 500 g rice vinegar; 5 g Salt

A traditional Chinese pairing of perilla leaves and young ginger, layered in a jar with rock sugar and rice vinegar for a gently sweet, herbal condiment.

1 hrNewMedium Pickled & Preserved Pickle Sweet & Sour

Instructions

1
Wash the perilla leaves and set them aside to dry.
2
Wash the young ginger and peel it, then place it in a clean basket to dry.
3
Slice the young ginger thinly.
4
Seal the jar and sterilize it in a sterilizer (or you can use boiling water to sterilize), then put in the ginger sliced thinly.
5
Place a layer of perilla leaves on the ginger slices.
6
Add a layer of rock sugar and a little salt.
7
Stack them one by one until the entire bottle is filled, then pour in rice vinegar.
8
Seal and store it; generally, you can take it out to eat after about a week to 10 days.
9
It can be eaten with porridge or made into sushi, with a bit of the taste of sushi ginger from Japanese cuisine.