Pickled Ginger 醃泡酸姜

Ingredients 材料:

1 kg young ginger (子姜)
1 tbsp salt  (大匙盐)
630ml  white vinegar (白醋)
450g sugar (白砂糖)
300ml water (水)

1. Cut the young ginger into thinly slices, mix with salt. Marinate for 30 minutes.

2. Bring the sugar and water to a boil. Cook until the sugar is completely dissolves, add in rice vinegar. Remove from heat and set aside until cool. Then, add in ginger slices, covered and marinate overnight. Ready to serve.

Chill in the fridge can kept for 6 months.