Pickled Ginger (Yan Jiang Pian in Chinese, Gari in Japanese)

 
Ingredients
225g fresh young ginger
200ml white rice vinegar
100ml water
50g sugar
2 teaspoons salt

Directions

  1. Peel and and thinly slice ginger.
  2. Place sliced ginger in a bowl and sprinkle with salt. Cover and place in the refrigerator for 24 hours.
  3. Drain of any excess liquid.
  4. Place the ginger in a sterilised container for storing.
  5. In a small bowl beat the vinegar, water and sugar until the sugar dissolves.
  6. Pour this pickling liquid over the ginger and cover the container.
  7. Store in the refrigerator for about a week.

Happy pickling. Let us know in the comments if you want more pickling recipes.

Pickled Ginger (Yan Jiang Pian in Chinese, Gari in Japanese)
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Ingredients
  1. 225g fresh young ginger
  2. 200ml white rice vinegar
  3. 100ml water
  4. 50g sugar
  5. 2 teaspoons salt
Instructions
  1. Peel and and thinly slice ginger.
  2. Place sliced ginger in a bowl and sprinkle with salt. Cover and place in the refrigerator for 24 hours.
  3. Drain of any excess liquid.
  4. Place the ginger in a sterilised container for storing.
  5. In a small bowl beat the vinegar, water and sugar until the sugar dissolves.
  6. Pour this pickling liquid over the ginger and cover the container.
  7. Store in the refrigerator for about a week.
Zacopa http://blog.zacopa.my/

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