Pickled young ginger

Name: Pickled young ginger
Yield: 4 servings
Cuisine: Cold Dishes
Ingredients: to taste young ginger; to taste Salt; to taste rock sugar; to taste rice vinegar

Tender young ginger, scraped and softened in its own brine, turns mellow and bright, a crisp condiment that wakes up rice and rich dishes alike.

0 minNewEasy Cold Dishes Pickle Sweet & Sour

Instructions

1
Prepare the young ginger that needs to be pickled.
2
Prepare two containers: one for washing the ginger, and one for pickling the ginger.
3
Clean the young ginger and use a small knife to scrape off the skin.
4
Clean and wash the young ginger, roughly break it apart and put it into a clean container.
5
About two to three hours, it has already released water from marinating. The young ginger has softened, so pour out the marinade.
6
Add an appropriate amount of salt and mix evenly.
7
Add cooled boiled water (I used purified water), and rinse the young ginger several times to remove the salty taste.
8
Wash the young ginger and cut it into thin slices.
9
Put the sliced young ginger into a clean container with no oil or water.
10
Take a small pot and turn on the heat, then pour in rice vinegar.
11
Add an appropriate amount of rock sugar (white sugar can also be used), bring to a boil over high heat, then let cool.
12
Finally, pour the cooked and cooled sweet and sour liquid into a container, enough to cover the young ginger. Seal the lid tightly and put it in the refrigerator; it can be eaten after two days.
13
Breakfast comes with a side dish 🙂
14
Tangy and refreshing.