Pickled Ginger
Two method of turning fresh ginger to the perfect side dish on the table.
- Prep time
- 20 min
- Cook time
- 14 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 250 g fresh ginger ( ,sliced)
- 100 g rock sugar
- 250 ml white rice vinegar
- 1/2 tsp. salt
- 500 g fresh baby ginger
- 6 fresh red peppers
- 800 ml water
- 2 tbsp. salt
- 1 tsp. whole Sichuan peppercorn
Instructions
- 1
Wash the ginger and remove any dirt on the surface. Then thinly slice the ginger. Make them as thin as possible.
- 2
Then blanch the ginger slice in boiling water for 10 seconds. Transfer out and slightly drain. (we are doing this to sterilize the ginger slices). Transfer to the container.
- 3
In a small pot over slow fire, dissolve rock sugar with rice vinegar. Add salt. Cool down completely.
- 4
Pour the liquid mixture to the container. Make sure all of the ginger are well soaked. Pass everything to time. Wait for 2 days before enjoying and keep in fridge up to 1 month.
- 5
Clean the ginger and then cut into 1 inch sections. Drain completely and then place in a large sterilized container. Add red peppers and Sichuan peppercorn seeds
- 6
Dissolve salt in cold boiled or purified water. Pour the water to cover the ginger completely.