Pickled Young Ginger in Sweet Vinegar

Steps

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1. 1
   Gently wipe the kelp surface with a damp paper towel, then soak it in 300ml of water for 30 minutes.
   ▶ ≈1:54
2. 2
   Heat over medium heat until just before boiling, then remove from heat and take out the kelp. Reserve 50ml of the kelp broth for later use.
   ▶ ≈2:21
3. 3
   Cut the young ginger into manageable pieces and remove any brown or damaged areas. Gently remove the red skin with the back of a knife, and slice the ginger thinly along the grain.
   ▶ ≈2:58
4. 4
   Bring water to a boil in a skillet. Blanch the ginger slices in boiling water for 30-60 seconds (30 seconds for crisp texture, 1 minute to reduce spiciness), then drain immediately.
   ▶ ≈5:25
5. 5
   Spread the blanched ginger slices evenly and sprinkle with 1 teaspoon of salt. Mix well to distribute the salt thoroughly. Once cooled completely, squeeze out all excess water and place in a storage container. Pat dry with paper towels.
   ▶ ≈6:16
6. 6
   In a small saucepan, combine vinegar, sugar, 1/2 teaspoon of salt, and 50ml of kelp broth. Heat over medium heat until the sugar dissolves (around 60-70°C, do not boil).
   ▶ ≈7:27
7. 7
   Pour the warm sweet vinegar mixture over the ginger slices, ensuring they are fully submerged. Add the reserved red ginger skin to enhance color and flavor. Cover the surface with plastic wrap and marinate in the refrigerator overnight.
   ▶ ≈8:25
8. 8
   The next day, gently mix to distribute the color evenly. The ginger will have turned a beautiful pale pink. You may remove the red skin pieces if desired (as they are stringy and harder to chew). Ready to eat, or store sealed in the refrigerator for 2-3 weeks.
   ▶ ≈9:04