Pickled Ginger Recipe
How to make Pickled Ginger. This pickled ginger can be served with rice, sushi, sashimi, hard-boiled eggs, century eggs and tofu etc.
Prep Time: 3 min
Cook time: 2 min
Total time: 5 min
Yield: ±100 grams
100g young ginger
50g rice vinegar
¼ tbsp fine sea salt
Wash, peel and cut the ginger into thin slices. Put 1000g of water in a pot and then bring it to a boil. Add ginger slices and cook for 2 minutes. Drain. Transfer the ginger to a sterilized heat-resistant glass container. Do not discard the ginger water. Add some water, sugar, red dates and dried longan to make ginger tea.
Mix water, rice vinegar, sugar and sea salt in a pot. Bring the mixture to a boil. Stir frequently. Turn off the heat. Pour the mixture over the ginger. Let it cool to room temperature, about 4-5 hours. Store in refrigerator. They can be eaten the next day. The flavor intensifies over time.
Serving size: 10 g Calories: 6.9 Fat: 0.0 g Saturated fat: 0.0 g Unsaturated fat: 0.0 g Trans fat: 0.0 g Carbohydrates: 1.5 g Sugar: 0.0 g Sodium: 0.0 mg Fiber: 0.0 g Protein: 0.2 g Cholesterol: 0.0 mg