KimchiEasy
Pickled Ginger in Soy-Vinegar Brine
Thinly sliced ginger pickled in soy-vinegar brine, mellowing heat while keeping fragrant, refreshing flavor.
Prep 20minCook 8min4 servings
pickled ginger koreansaenggang jangajjisoy vinegar picklesginger side dishkorean preserved foodhomemade pickles
Instructions
- 1
Peel ginger and slice as thinly as possible.
- 2
Blanch slices in boiling water for 30 seconds to soften pungency.
- 3
Boil soy sauce, vinegar, water, sugar, and salt for brine.
- 4
Pack ginger in a jar and pour in hot brine.
- 5
Cool and refrigerate for 3 days before use.
Tips
Over-blanching will dull ginger aroma.
Pairs well with fatty meats as a palate cleanser.
Nutrition (per serving)
Calories
65
kcal
Protein
1
g
Carbs
15
g
Fat
0
g
Adjust Servings
2servings
→
servings
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