Side Dishes for Porridge ----- Sweet and Sour Young Ginger

Name: Side Dishes for Porridge ----- Sweet and Sour Young Ginger
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: to taste young ginger; to taste Salt; to taste white sugar; to taste sweet and sour sauce

Tender baby ginger kneaded with salt and sugar, then steeped in a cooked sweet-sour syrup, the ideal zingy counterpoint to a plain morning congee.

0 minNewEasy Pickled & Preserved Pickle Sweet & Sour

Instructions

1
Wash the young ginger clean, drain it, and sun-dry it for half a day.
2
Cut into large pieces and set aside.
3
In a clean container, put the chopped young ginger, add 2 tablespoons of salt, and mix to marinate for 15 minutes.
4
Pour out the water.
5
Add 3 more spoons of white sugar and continue massaging and marinating for about 15 minutes, then pour out the released liquid and set aside.
6
Put the old sweet and sour sauce into a soup pot, bring it to a boil over high heat for two boils, and set aside. (I added 2 more spoons of sugar, the vinegar sauce is enough!)
7
Place the pickled young ginger into a jar.
8
Pour in the cooled old sweet and sour sauce to marinate.
9
Cover it with a lid and put it in the refrigerator to chill.