Pickling | Crunchy chinese ginger an appetising century egg condiment (part 1)

Hi everyone, my name is Michele

and today we’re making picked ginger the condiment that goes with century egg

so let’s grab our pickled ginger..(waves) so let’s grab our young ginger and give them a good wash.

usually I’ll do it over the sink, but since I’m filming

and sharing this experience with you

I’ll do it on the table in a bowl of water.

Let me take out all the young ginger.

My mom bought them a few days back

So they are a bit dry on the outside.

and later we are going to remove the skin before we peel it.

I’ll go and get a small spoon to clean up the ginger

ok now I’m done peeling them,

and I am going to give them a good rinse and come back to the table. I’ll be right back

and later we are going to remove the skin before we peel it.

Ok, I’m done rinsing them, let’s slice them up.

I’m really scared of slicing my hand whenever I reach the end.

Ok, I’m going to use a knife to cut up the rest.

Ok, I’m done.

I’m going to weight out my ginger just to find out how much I’m using.

250 grams

6 grams

Maybe 2 teaspoon

10 grams of salt

and give it a good mix

I’m going to leave it for an hour.

I’ve been soaking the ginger slices for an hour now and they are all very soft

and some of the juices are …

if you squeeze lightly, the juices will just flow out freely.

so what we want is to reduce the amount of moisture and in the juices

and juices in the cells of the ginger root.

when we put in the pickle, when we put in the sugar and vinegar

mixture,

the ginger root cells will absorb the sweet and sour flavour easily

so let me give them a good rinse.

I’m going to keep the juices of the ginger

To cook something else, I think it’s such a waste to throw them away.

That’s my dog she’s trying to play with me

Look at how much juice came off of that

I’m going to go get an empty bowl.

Now I’m going to squeeze out all the water and put them into this empty bowl.

Rinse out the salt

Let me taste if it’s crispy

mm-hmm, it’s still crispy and very spicy

Now I’m measuring out equal amount of sugar and vinegar

I’m using HEINZ all natural distilled white vinegar with 5% acidity

So depending on your acidity of your vinegar you need to taste your balance of flavour

So right now I have here 20g of sugar and 20g of distilled white vinegar

I think I’m going to add 20g more of sugar

due to the amount of ginger I have in there

I’m going to keep the juices of the ginger

Now while this is still melting, I’m going to sterilise my bottle.

I’m not sure it fits but I’m going to give it a try

You can actually pour the whole thing into the bottle

then put the ginger in right after but I’m just having fun so,

you don’t have to do this.

And once in a while use a clean spoon and push the ginger on top to the bottom,

so that the pickle juice get a chance to coat the ginger, and pickle it.

Ok, now all that’s left to do is let it pickle in the fridge for 2 to 3 days and then it’s ready to eat

but you can keep it up to 6 months, with all the sugar and vinegar inside, no bacteria is going to grow.

Ok, now all that’s left to do is let it pickle in the fridge for 2 to 3 days and then it’s ready to eat

One last thing before I go, the ginger juice with salt, salted ginger juice,

and use it to cook ginger chicken, ginger chicken soup,

within 2 -3 days or else it will spoil.

seal it up with stretch and seal

put it in the fridge and use it within 2 to 3 days

or best is use it within the day or tomorrow to cook ginger chicken soup.

it’s good for your health.

Ginger stimulates blood flow for your information so it’s really good for your health.

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