SNACKS - Pickled Young Ginger

By Aemelia

Ingredients

• 2 kg young ginger
• 4 heaped Tbsp salt (regular cheap salt will do)
• 600 gm rice vinegar (imitation vinegar will be sharper and more sourish, so you will need more sugar than in this recipe)
• 600 gm sugar

Details

Adapted from wendyinkk.blogspot.com

Preparation

Step 1

1. Clean ginger and use a knife to scrape off all the skins. Do not use a peeler. You'll remove too much skin. Rinse ginger well.
2. Thinly slice the ginger using a mandolin.
3. Put salt over ginger. Toss and let ginger sit for at least half an hour until it feels pliable.
4. Meanwhile, put vinegar and sugar together in a pot and bring to a boil. Stir it once a while to prevent sugar from settling at the base. Turn heat off and set it aside.
5. Rinse salted ginger and squeeze dry the ginger. Do this TWICE.
6. Pour boiling water over ginger. Lightly stir to ensure all the ginger are heated through. Let it sit for 1 minute.
7. Pour the ginger over a colander and let it drip dry and cool down.
8. When ginger has cooled down, squeeze dry the ginger. Squeeze as dry as you can. Taste the ginger, it should no longer taste very fiery, and salted but not too salty.
9. Put ginger into a nonreactive vessel (glass, ceramic or stainless steel) and pour cooked vinegar syrup over the ginger. Stir it gently with clean chopsticks. Cover and let it sit for 2 days (minimum) before serving.