Khing Dong - pickled ginger

This is a simple pickling recipe for ginger. The resultant pickle can be 
eaten with meats and poultry. It is also eaten on its own as a snack, 
and even on ice cream (!) 


2 pounds of fresh ginger 

2 cups of water 
2 cups of vinegar (preferably rice vinegar) 
one and a half cups of sugar 
quarter a cup of salt 
half a teaspoon of baking soda (sodium bicarbonate) 


Peel the ginger and then slice it thinly, cutting larger slices into 
smallish pieces. Rub with the baking soda and allow to stand whilst 
preparing the pickling liquor. 

Boil the water, and stir in and fully dissolve the sugar. Next dissolve 
in the salt, allow to cool, and add the vinegar, stirring thoroughly. 

Place the ginger in a one quart preserving jar, and fill with the 
liquor, seal and keep in a cool place for at least two weeks before 
Special thanks to - Muoi Khuntilanont.