Ginger is one of the easiest plants to grow, hardly need any maintenance and produces constant source of fresh root. This recipe requires young ginger, the pink part, but the yellow part is ok too. using the pink part will produces more pink hue during the pickling process, and the yellow part, similar to the picture above.
Ingredients
- 150 g fresh, young ginger, peeled, sliced and washed.
- 1/2 tsp salt
- 1/2 cup rice vinegar
- 1/2 tsp salt
- 2 tbs sugar
Wash, peel and slice the young ginger as thinly as possible without taking your fingers off.
Springkle salt on the ginger, mix well and wait about 5 minutes.
Meanwhile, boil a pot of water.
Boil the salted ginger. 1-3 minutes if you want to keep the ginger kick. 3-5 minutes if you want your ginger mild.
Remove from the water, drain well and squeeze the water out as much as you can.
Place your ginger in a cleaned and sterilized glass container.
To make the sweet vinegar.
Boil vinegar, salt and sugar together. Let it come to a rolling boil for about 1 minute, remove from heat and let cool slightly. Add directly to the cooked ginger in the glass container. Close the lid and wait until it cool completely before placing in refrigerator.
Can be stored for up to 1 year.