Pairs well with Taiwanese Pickled Young Ginger
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Taiwanese Pickled Young Ginger
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A traditional Taiwanese pickle made from young ginger, salt, vinegar, and sugar. This refreshing and slightly spicy pickle is perfect as a garnish or side dish and can be stored in the fridge for up to a year.
00:00:15 total
Serves 6
easy
Sides / Appetizer
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Ingredients
- young ginger - 1 kg (peeled and cleaned)
- salt - 50 g (used for salting ginger)
- water - 1 litre (boiled and cooled)
- fruit vinegar - 350 ml (apple or brown vinegar preferred)
- brown sugar - 350 g (can substitute with white sugar for lighter color)
Instructions
- Prepare Ginger: Peel and clean the young ginger thoroughly. Chop into desired size if preferred.
- Salt the Ginger: Place the ginger in a container, add 50 g salt per 1 kg ginger. Mix well and leave for one night, checking and mixing every 30 minutes if possible.
- Rinse and Boil Water: After salting, rinse the ginger well with boiled water to clean and help preserve it.
- Prepare Pickling Liquid: In a clean pan, combine 1 litre water, 350 g brown sugar, and 350 ml fruit vinegar. Heat until sugar dissolves and the mixture just begins to boil. Do not overcook to preserve vinegar flavor.
- Combine and Store: Discard the salty water from ginger. Place the ginger in a clean jar and pour the cooled pickling liquid over it, filling about 70% of the jar. Seal tightly.
- Refrigerate and Serve: Refrigerate the jar for at least 3 days before serving. The pickle can be kept in the fridge for up to one year.
