Khing Dong - pickled ginger
This is a simple pickling recipe for ginger. The resultant pickle can be
eaten with meats and poultry. It is also eaten on its own as a snack,
and even on ice cream (!)
2 pounds of fresh ginger
2 cups of water
2 cups of vinegar (preferably rice vinegar)
one and a half cups of sugar
quarter a cup of salt
half a teaspoon of baking soda (sodium bicarbonate)
Peel the ginger and then slice it thinly, cutting larger slices into
smallish pieces. Rub with the baking soda and allow to stand whilst
preparing the pickling liquor.
Boil the water, and stir in and fully dissolve the sugar. Next dissolve
in the salt, allow to cool, and add the vinegar, stirring thoroughly.
Place the ginger in a one quart preserving jar, and fill with the
liquor, seal and keep in a cool place for at least two weeks before
Special thanks to - Muoi Khuntilanont.