Called wor mei dzi geung in Cantonese, this pickle is a little sweeter and punchier than Japanese pickled ginger called gari. Use young ginger (see the main recipe for seasonality and where to source). This recipe yields about 1 ½ cups. This recipe was adapted from one by Eileen Yin-Fei Lo in New Cantonese Cooking(Viking, 1988).
Course: Appetizer, pantry, pickle, staple
Cuisine: Chinese
Keyword: ginger pickle, pickled ginger
Ingredients
10 to 12ouncesyoung ginger
4 cupswater
½teaspoon baking soda
¾teaspoon fine sea salt
6 to 8tablespoonswhite vinegar, Heinz preferred
½ cup(100g)granulated sugar
Instructions
Rinse the ginger then use the back of a paring knife or spoon to gently scrape off any loose flaps of skin. Trim any discolored tips. Pat dry.
Using a mandoline or very sharp knife, slice the ginger very thinly, about 1/16 inch thick.
In a medium (2 qt) pot, bring the water and baking soda to a boil. Add the ginger, boil for 30 seconds, then pull the pot from the heat. Add about cold water of water to cool fast, swish then drain in a strainer. Return the ginger to the pot, add cold water, then strain. Repeat once more. Taste the ginger. If you want it have slightly less heat, return the ginger to the pot, add water to cover, and let sit for 10 minutes. Otherwise, drain and let sit.
Meanwhile, combine the salt, vinegar, and enough sugar to create a sweet-tart brine. Stir to dissolve the sugar. Warm in the microwave, if needed.
Drain the ginger, then transfer half of it to a 2-cup (pint) size jar. Pour in some of the brine, stir to ensure things are well combined, push the ginger down to compact. Add the remaining ginger and brine. Push the ginger down to submerge. Make a little more brine, if needed, to cover the ginger.Cap and refrigerate at least 24 hours before eating. Keeps well for a good 6 months, if not much longer!
Notes
Use a larger pot and jar when doubling this recipe.