Pickled Ginger

Step 1

Wash the ginger and remove any dirt on the surface. Then thinly slice the ginger. Make them as thin as possible.

Step 2

Then blanch the ginger slice in boiling water for 10 seconds. Transfer out and slightly drain. (we are doing this to sterilize the ginger slices). Transfer to the container.

Step 3

In a small pot over slow fire, dissolve rock sugar with rice vinegar. Add salt. Cool down completely.

Step 4

Pour the liquid mixture to the container. Make sure all of the ginger are well soaked. Pass everything to time. Wait for 2 days before enjoying and keep in fridge up to 1 month.

Step 5

Clean the ginger and then cut into 1 inch sections. Drain completely and then place in a large sterilized container.  Add red peppers and Sichuan peppercorn seeds

Step 6

Dissolve salt in cold boiled or purified water. Pour the water to cover the ginger completely.