Pickled Ginger
A Sour and Sweet Appetizer – Pickled Ginger
In China, there is a saying that one should eat radish in the winter and ginger in the summer in order to get the most therapeutic effect out of ginger. Stem ginger has a tender texture. When pickled with white vinegar and syrup, it will be sour, sweet, and crunchy. It is an appetizing snack that goes great with congee.
How to Ensure the Best-Tasting Ginger
Remove as much water from the ginger as you can. The drier the ginger is, the better it will taste.
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Ingredients
- 8.81 ounces (250 grams) stem ginger
- goji berry to taste
Seasonings
- salt to taste
- white vinegar to taste
- crystallized sugar to taste
Please see measurements in grams to be more exact for all ingredients and seasonings.
Cooking Directions
- Wash stem ginger. Cut into thin slices.
- Wash goji berries. Let air dry.
- Add white vinegar and crystallized sugar to pot. Heat slowly until sugar dissolves. Remove from pot and let cool to the side.
- Stir stem ginger slices with salt. Let sit in bowl for 20 min.
- Place stem ginger, goji berries, and syrup from step 3 in glass jar. Cover with lid and store for 24 hours, after which the pickling process is complete, and the dish can be served.