Macerated Young Ginger

Name: Macerated Young Ginger
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 500g Ginger (Zijiang); 1 tbsp salt; 150ml Rice vinegar; 100g White sugar; 1 lot Basil leaves

by Caoxi pig

4.8 (1)

Favorite

Difficulty

Easy

Time

Serving

When I often go out to eat in Japanese food stores, I can see that more or less pink ginger slices are placed on the dishes. After eating the Japanese food, chew on a few slices of sweet and sour ginger, which can remove the fishy smell left in the mouth, refresh the breath and aid digestion, and the ginger is warm in nature. Its unique gingerol can effectively treat food. Abdominal distension and diarrhea caused by too much cold food are a perfect match with the raw food in Japanese cuisine. Some people may ask, why is the tender ginger pink? Is it an added pigment? In fact, the red of Japanese-style young ginger is not a pigment. It is the color of the perilla leaves soaked together. After being dipped, it fades into the rice vinegar. Finally, the young ginger is dyed with a light carmine red. The dipped young ginger is sweet and sour. , With a faint fragrance of perilla leaves. In fact, Japanese-style tender ginger can be pickled at home. The materials and methods are very simple. If you are interested, let's make it together.

Ingredients

500g Ginger (zijiang)
1 tbsp Salt

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150ml Rice Vinegar
100g White Sugar

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1 lot Basil Leaves

Macerated Young Ginger

1. Break the whole young ginger according to the branches

2. Peel off the tender ginger skin

3. Cut the tender ginger into thin slices (try your best to cut into thin slices)

4. Put the cut young ginger slices into a basin and add a tablespoon of salt

5. Put on disposable gloves, mix salt and fresh ginger slices and knead

6. Marinate the kneaded tender ginger slices for 3-4 hours until the water comes out, and pour the marinated juice

7. Wash the perilla leaves, shake off the moisture, and absorb excess moisture with a kitchen towel

8. Pour 150ml of rice vinegar in a bowl, add 100g of sugar, and use a spoon to mix the two until the sugar dissolves

9. The marinated tender ginger slices, vigorously pinch the excess water by hand, put the tender ginger slices into a glass box or glass jar, and pour the dipping juice of step 8

10. Add the perilla leaves and spread the perilla leaves all over the surface of the young ginger

11. Cover the lid of the glass box and move it into the refrigerator until the color of the perilla leaves fades into the rice vinegar, making the ginger dyed tender pink and ready to eat