Thai Herbs: King Dong Pickled Ginger

Thai Hurbs: King Dong (Pickled Ginger)

King Dong
(Pickled Ginger)

Prepare:

1 kg. young ginger
4 cups water
3 tbsp. salt
3 lemon limes
1 cup vinegar
2 cups sugar

Cooking Instructions:

1. Peel the ginger and slice it very thin. Soak it in water mixed with 2 tbsp. of salt for 20 minutes.

2. After that, remove the ginger from the salted water. Squeeze it and drain.

3. Put lemon juice over the ginger. This way will make the ginger pink.

4. Next, boil vinegar, 1 tbsp. of salt and sugar together. When it’s boiling, turn off the fire and leave it cool off.

5. Arrange the ginger in a clean bottle. Pour the juice made from number 4 on it and seal the bottle. Keep it in the bottle for 1 week. Then it will be ready to eat.

Now, we have pickled ginger to eat with I-saan sausage that we made from yesterday. In Thailand, well actually in Ubon Ratchathani where I used to live, they put pickled ginger in my spicy squid salad and yum woon sen. I always asked them to put a lot. Yummy!! Fresh ginger is also good with I-saan sausage.

Author: Joy B

Sawasdee Ka! I'm Joy, the owner of Joy's Thai Food Recipe & Cooking blog. I have been cooking since I was little with my mom and aunts in northeast Thailand. I want to share my childhood Thai recipes with you. Please help me make this the best site I can by completing my survey! :) Joy To contact me use the email address below, or find me at Google+.

Leave a Reply

Your email address will not be published. Required fields are marked *