Hunan Fermented Tender Ginger
A refreshing Hunanese condiment featuring young ginger cured in salt and soy sauce. This crisp, savory pickle is perfect for cutting through rich flavors.
Story
This simple pickled ginger recipe is a staple in Hunan cuisine. By using tender young ginger and letting it marinate overnight, you achieve a crisp texture that pairs beautifully with oily meats or rice dishes.
Ingredients
Tender young ginger
500g
Salt
1 tbsp
Light soy sauce
1 cup
Instructions
1
Prepare the Ginger
Select fresh, tender young ginger. Scrub the skin well and trim off any buds or rough spots. Slice the ginger into thin, even rounds.
2
Salt and Drain
Place the ginger slices in a bowl and sprinkle with salt. Toss well to coat and let sit for at least one hour, or overnight, to draw out excess moisture.
3
Rinse and Dry
Rinse the salted ginger thoroughly under cold running water. Squeeze the slices firmly by hand to remove as much liquid as possible; the drier they are, the better they will absorb the sauce.
4
Pickle the Ginger
Pack the squeezed ginger tightly into a clean, sterilized glass jar. Pour the soy sauce over the ginger until completely submerged. Seal the jar and refrigerate. It is ready to eat the next day and will keep for weeks.
