Pickled Young Ginger 嫩薑醃漬 make your own pickle

Ingredients are: 1kg young ginger, 50g salt, 1 litre water, 350ml fruit vinegar, 350g brown sugar. Young ginger is in season from May to July in Taiwan. It gets spicier later in the season. You can pickle it and after 3 days in the fridge it is ready. Keeps for a year in the fridge. This is a great side or accompaniment to your meal.