A lot of you also ask: How to make pickled ginger without rice vinegar or sugar?
This Sichuan style pickled ginger is the answer.
Read more on my blog:
If you like Japanese food, you should get our free recipe quick guide, it’s the ultimate EASY quick guide with our favorite recipes:
Ingredients:
500g fresh ginger
6 fresh red peppers
800ml cold boiled water2 tbsp. salt
1 tsp. whole Sichuan peppercorn
Instructions:
Clean and rinse the ginger in the faucet, remove the dark spots, peel off its skin using a spoon and then thinly slice it at about 1/16th of an inch thick.
Place the ginger in a pot of boiling water for 1 – 2 minutes in order to reduce its pungent taste. Drain the ginger slices in a strainer and place it in a jar or clean food container. Add the Sichuan peppercorn seeds and red pepper together with the ginger slices.
Prepare purified water and dissolve salt in it. Pour the saltwater into the jar where you’ve placed the ginger in, close the lid and refrigerate.
source
I didn’t even get the recipe since it was only music.
How long should it pickle before you can eat?