Eileen Yin-Fei Lo

Ginger Pickle

Wor Mei Dzi Geung

Preparation info
    • Difficulty

      Easy

Appears in
The Chinese Banquet Cookbook
The Chinese Banquet Cookbook

By Eileen Yin-Fei Lo

Published 1985

  • About

Ingredients

  • 6 cups water
  • ½ teaspoon baking soda
  • 1¼ pounds

Method

  1. In a large pot bring water and baking soda to a boil. Add ginger and boil for 30 seconds to 1 minute. Remove from flame. Add cold water to reduce temperature. Drain. Add cold water a second time and drain. Repeat a third time. Drain well, then place ginger in a bowl.
  2. Add marinade to ginger. Mix well. Cover and refrigerate for at least 24 hours before serving.</