Pickled Ginger – King Dong

I N F O The best ginger for pickling is the seasonally fresh young or white ginger, you can sometimes get it in Asian stores for a few months in late summer. If you can only get ripe ginger, peel it, rub it with a little salt and let it steep for a few hours to take out some of the pungency. Rinse in water before further use. Do not use knotty old ginger roots.

P a g e Soak ginger in salted water for about 1 hour. Drain, rinse, squeeze out water. Place in a large enough bowl. Melt sugar and salt in vinegar and water. Allow to boil. When sugar has dissolved, pour syrup through a sieve over ginger.

Cover and steep for at least a week before using. Keep in the refrigerator.

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