Pickling | Ginger pickle update with taste test and pickle solution adjustments (part 2)

Hi Everyone! My name is Michelle. Welcome to my channel! Today I’m going to give you an update on the ginger pickle I did two days ago. i wasn’t sure if the pickle water and sugar is enough so what i’m going to do is what i added was 40 grams of sugar and 40 grams of vinegar to 250 grams of sliced ginger so right now what i noticed visually is that the pickled water is not enough i think what i’ll do is i’ll add another 20 grams of sugar and 20 grams of five percent distilled vinegar before we do that let’s give it a taste test see if it’s crispy

so very spicy which is good i like it because if it’s spicy means all the gingery goodness all the blood stimulating goodness is still in there and flavor wise i think it’s not sweet and sour enough so 20 grams may not be enough i might add 40 grams of sugar and 40 grams of vinegar but let’s start with 20 grams texture wise it’s very good it’s very crispy the salt that we add in to pull up the moisture keeps it crispy there are two ways you can make it melt faster it’s either you increase the temperature of the vinegar or you keep stirring so obviously i’ve chosen this obviously i’ve chosen a later

solution

i’m gonna hopefully increase the amount of pickle solution to cover up sliced ginger on top so if i don’t get enough solution i will add 20 grams more so this is the result of 20 grams

so this is the result of 20 grams of sugar and 20 grams of vinegar what we want to achieve is for all the ginger slices to be under the pickled water so that you prevent the ginger slices from having from having in contact with air if it floats on top the the surface that float the surface that is exposed to air may start to grow mold if you leave it in there and you don’t touch it long enough i think i will add another 20 grams of sugar and vinegar because as it starts to loosen up because at first i compacted i compacted the ginger and solution is enough but when you let it expand and let it rest and seems like it is trying to push above the solution level so another 10 grams of sugar and another 20 grams of vinegar so in total add another 40 grams of combined sugar and vinegar solution 40 grams for the grains of both so i’ve added here 40 grams in total 40 grams of sugar and 40 grams of five percent distilled vinegar

what i’ve let uh let happen is i have let the i’ve created more space or allow the slices of ginger to expand and in in this bottle so that with the amount of sugar and sugar and vinegar around around each slices of ginger it has enough sugar and vinegar to absorb and keep them preserved and keep them crispy so if what happens if we if i don’t have enough solutions also another thing is if it expands at the bottom and pushes the top of the ginger uh above the pickling solution it will be exposed to air and the parts that are exposed to air will start to grow more as it doesn’t have any preservatives such as sugar and vinegar to protect it so i’m gonna let it rest for two days and give it taste test it should taste much better than today including all the gingery goodness sweeter and more sour and crispy and then i’m going to show you two days later i’m going to show you how to eat it with century egg see you in two days remember to subscribe see you