Main Ingredients:
Fresh Ginger: 300g; White Sugar: 30g; Salt: 30g; White Vinegar: 30ml.
Additional Ingredients:
Rose Eggplant: 6 pieces.
Taste: Salty and Fresh; Technique: Pickling; Time: Ten minutes; Difficulty: Easy.
Detailed Steps for Cooking Rose Ginger
Prepare Ingredients
Soak the Rose Eggplant in White Vinegar
Wash and Peel the Fresh Ginger
Slice all the Fresh Ginger thinly
Add Salt, mix well, and pickle for about 1 hour
Squeeze out the released liquid
Add White Sugar
Add Rose Eggplant and White Vinegar
Mix well
Place in a sealed jar and pickle for 24 hours
Fresh, spicy, and tender Rose Ginger, great for sushi or as a side for breakfast congee
