Eileen Yin-Fei Lo

Ginger Pickle

 

Preparation info
  • Makes about

    2½ to 3 cups

    • Difficulty

      Easy

Appears in
top 1000Mastering the Art of Chinese Cooking
Mastering the Art of Chinese Cooking

By Eileen Yin-Fei Lo

Published 2009

  • About

This pickle has many uses. It is a delicious snack. It is an appetizer, an ingredient, and a garnish. Use young ginger, which is recognizable by its thin skin, creamy-white interior with a pinkish cast, and the green shoots that protrude from its exterior.

Ingredients

  • 1 pound young ginger
  • 4 cups water
  • ¾ teaspoon

Method

Wash the ginger thoroughly to remove its thin outer bark, but retain its thin skin. Cut the ginger into ⅛-inch-thick slices, retaining the shoots.

In a large pot, bring the water to a boil. Add the baking soda, which will dissolve immediately. Add the ginger and allow it to boil for 45 seconds.