Pickled Sweet and Sour Fresh Ginger
Thin young ginger slices brine briefly in salt, then luxuriate in a fully cooled sweet-vinegar syrup, emerging crisp, pale and refreshingly piquant.
Instructions
- 1
What beautiful fresh ginger
- 2
Wash and peel
- 3
Slice, not too thick
- 4
Cure with salt to draw out moisture, about 15 minutes
- 5
When pickling fresh ginger, cook the sugar and vinegar sauce, and you can increase or decrease the amount of vinegar and sugar according to personal preference. The sauce must be completely cooled.
- 6
After the sweet and sour sauce has cooled, take a clean container without oil or water. Squeeze the water out of the marinated ginger, the drier the better, and place it in the container. Pour in the sweet and sour sauce... Seal it and refrigerate. It can be eaten after seven days.
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Ingredients
Auxiliary Ingredients
- Fresh ginger4 pieces
Seasonings
- Sugar7 spoon
- Vinegar250ml
- Salt1 tsp