Wash the ginger and remove any dirt parts on the surface. Then thinly slice the ginger. Make them as thin as possible.
Then blanch the ginger slice in boiling water for 10 seconds. Transfer out and slightly drain. (we are doing this to sterilize
the ginger slices).
In a small pot over slow fire, dissolve rock sugar with rice vinegar. Add salt. Cool down completely. Pour the liquid mixture to the container. Make sure all of the ginger are well soaked.
Pass everything to time. Wait for 2 days before enjoying and keep in fridge up to 1 month.
Sichuan style Pickled Ginger
500g fresh ginger6 fresh red peppers800ml cold boiled water2 tbsp. salt1 tsp. whole Sichuan peppercorn
Clean the ginger and then cut into 1 inch sections. Drain completely and then place in a large sterilized container. Add red peppers and Sichuan peppercorn seeds
Dissolve salt in cold boiled or purified water. Pour the water to cover the ginger completely.