Ginger Pickle

Wor Mei Dzi Geung

Preparation info
    • Difficulty


Appears in
Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

  • About

Ginger Pickle is a versatile preparation. It is eaten as a snack, is used as an ingredient in many dishes, and is also a garnish. The Cantonese use only fresh young ginger to make these pickles. Young ginger is occasionally difficult to find, since it is available only twice each year in Canton, in summer and late fall. It can be recognized by its creamy white interior, with a pinkish cast, and green shoots protrude from the root. Ginger Pickle is also available in jars, but I prefer the ta