醃嫩薑 ~ Homemade Pickled Ginger

養生保健之道：冬是蘿蔔，夏吃薑
生薑色淺、肉嫩、多汁，不是太辣又開胃，產期適逢夏季，大約在每年的5月到8月，也就是從端午節到中秋節這段期間的生薑最鮮嫩。生薑脆且少辛辣，栽種時間較短，外表呈現淡白的顏色，肉質柔嫩且多汁，一般用來切片醃漬當開胃菜食用。

食材：
嫩薑 600g
鹽 15g
糖 150g
米醋 150g
檸檬汁 10g
水 75g

Ingredients:
Ginger 600g
Salt 15g
Sugar 150g
Rice Vinegar 150g
Lemon Juice 10g
Water 75g

準備工作：
1.玻璃容器清洗乾淨，烘乾，確定容器中沒有任何油漬。
2.將所有的嫩薑前端部分切下。

Preparation:
1. Clean a glass container to make sure there are no oil stains in the container
2. Cut off the front end of all ginger and put it aside for now

步驟如下：
1.將所有的嫩薑用水清洗，用小湯匙將表面多餘的皮刮除乾淨，這樣吃到的嫩薑才會爽脆可口。
2.用刀切成薄片，放入少許鹽攪拌均勻，放置室溫下30分鐘，等待嫩薑出水。
3.這個時間取一個鍋子，鍋中放水，加入米醋、糖及檸檬煮開，將嫩薑前端紅色部分放入鍋中，等糖全部溶解之後就可以關火，放涼備用。
4.時間到即可再用飲用水將嫩薑稍做清洗，去除多餘鹽份，用手擰乾備用。
5.將嫩薑裝入玻璃容器中，倒入放涼的浸泡糖醋水，將蓋子蓋緊，放入冰箱冷藏保存，第二天就可以食用。
6.嫩薑可搭配壽司、生魚片，早餐配稀飯，或是開胃冷盤，都是很好的選擇。

Steps:
1. Rinse all the ginger with water, and scrape off the excess skin with a small spoon. This way the ginger will be crisp and delicious.
2. Cut the ginger into thin slices with a knife. Put them in a container and add a little salt. Stir well and leave it at room temperature for 30 minutes. Wait for water to come out of the ginger.
3. At this time, take a pot and add water, rice vinegar, sugar, and lemon to it. Wait for it to boil before adding the front end of the ginger into the pot. After all the sugar is dissolved, you can turn off the heat and let it cool for later use.
4. When 30 minutes is up, you can wash the ginger with drinking water to remove excess salt. Wring out water with your hands.
5. Put the ginger in a glass container and pour in the cooled ginger water from step 3. Close the lid tightly and put it in the refrigerator for storage.
6. This ginger can be paired with sushi, sashimi, or porridge for breakfast. It is delicious and good for you!

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