Sweet and Sour Pickled Young Ginger

Why people make this dish

There is an old Chinese saying: “In winter eat radish, in summer eat ginger — and you need no doctor’s prescription.” Ginger truly is one of the most versatile wellness foods in the Chinese kitchen. Young ginger — sometimes called “baby ginger” or zi jiang — comes to market in early summer and has a delicate, slightly sweet flavour and crisp texture quite different from the fiery intensity of old ginger. Traditional food-therapy distinguishes between the two: old ginger is better for expelling cold, while young ginger is particularly prized for clearing internal dampness. Hong Kong summers, though hot, mean that many people spend most of the day in heavily air-conditioned spaces — and long exposure to cold air can cause the body to feel sluggish and waterlogged. A few slices of sweet-and-sour pickled young ginger before a meal is a time-honoured way to wake up the digestive system and clear that heavy feeling.

The active compounds in ginger — the gingerols — have antioxidant properties stronger than vitamin E. Young ginger has somewhat lower gingerol concentrations than old ginger, but its mild, crisp flesh means you can eat much more of it, so the total intake ends up comparable. Either way, the pickling process brings out the best of young ginger while making it a pleasure to eat.

Method

1. Combine the sugar and rice vinegar in a small pot. Bring to a boil, stirring to dissolve the sugar. Remove from heat and set aside to cool completely.
2. Scrape the skin off the young ginger and wash clean. Slice into thin rounds.
3. Toss the ginger slices with the coarse sea salt in a bowl, mixing well. Transfer to a colander and allow to drain for 2 hours to draw out excess moisture.
4. Squeeze or press out any remaining liquid from the ginger slices, then pack tightly into a clean glass jar.
5. Pour the cooled sugar-vinegar brine over the ginger to fill the jar to about 90% full.
6. Seal the jar and store in the refrigerator. The pickled ginger will be ready to eat after 4–5 days.

Nourilo’s Tips

This pickled ginger can also help reduce metabolic sluggishness and ease mild water retention and puffiness. Once the season progresses into late summer or early autumn, young ginger’s skin gradually changes from pale yellow-white to an earthier tan — at that point it becomes what is called “fen jiang” (powder ginger), which is better for warding off cold. As for the leftover pickling brine — if you want to make another batch, you can reuse the brine, though the flavour will be slightly milder the second time around.