Pickled ginger

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Called wor mei dzi geung in Cantonese, this pickle is a little sweeter and punchier than Japanese pickled ginger called gari. Use young ginger (see the main recipe for seasonality and where to source). This recipe yields about 1 1/2 cups. This recipe was adapted from one by Eileen Yin-Fei Lo in New Cantonese Cooking (Viking, 1988).

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