Fresh Ginger Pickle Arunachal

Method

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   About Fresh Ginger Pickle: This sliced ginger pickle is served at every Arunachali meal as a digestive and palate cleanser. Young ginger — the fresh pinkish-cream root with thin skin and a mild fragrant heat — is what makes this pickle special. Older fibrous ginger is too hot and stringy.

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   Find the right ginger: Look for young ginger at Asian or Indian groceries. It has paper-thin pinkish skin, smooth firm flesh, and snaps cleanly when broken. If you can only find mature ginger, it will still work but the result will be hotter and woodier — soak the slices in cold water for 30 minutes first to soften the heat.

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   Clean the ginger: Take 200g young ginger. Wash thoroughly under cold running water. Use a vegetable brush to scrub away any soil clinging to the knobs.

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   Peel the ginger: Young ginger barely needs peeling — just rub the skin off with the back of a teaspoon (this preserves more flavour than peeling with a knife). For mature ginger, use a peeler.

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   Slice paper-thin: Use a sharp knife or a mandoline to slice the ginger into very thin rounds — about 1mm thick. The thinner the slices, the better the pickle absorbs the marinade. Slice across the grain (perpendicular to the long axis of the root) to minimise stringiness.

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   Prep chillies and lemons: Slice 2 green chillies into thin rings. Squeeze the juice from 2 fresh lemons — you should have about 4 tbsp. Strain out any seeds.

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   Layer the pickle: In a clean dry glass bowl, layer the ginger slices loosely. Sprinkle the green chilli rings between the layers.

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   Add salt and turmeric: Sprinkle 1 tsp salt and a pinch (1/8 tsp) of turmeric over the layered ginger. The salt draws moisture out of the ginger and starts the pickling process.

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   Add lemon juice: Pour the strained lemon juice all over the layered ginger. The juice should partially cover the slices — not completely submerge them. They will release more liquid as they sit.

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    Gently toss: Use a clean spoon to gently toss the slices so every piece is coated with the lemon-salt-turmeric mixture. Try not to break the slices.

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    First rest: Cover the bowl with a clean cloth. Leave at room temperature for 30 minutes. During this time the slices soften, change colour from cream to pale pink, and develop a balanced sour-salty-spicy flavour. This colour change is a beautiful indication that the pickle is ready.

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    Taste check: After 30 minutes, taste one slice. It should be tender (no longer raw-feeling), sour, salty and gently hot. If still too sharp, give it another 15 minutes.

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    Optional embellishments: At this stage, traditional cooks sometimes add a few drops of mustard oil for pungency, a pinch of crushed black pepper, or 1/4 tsp roasted cumin powder for warmth.

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    Transfer to jar: Spoon the pickle and all its juices into a clean dry glass jar. Press down so the slices are covered by their own brine.

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    Store: Seal and refrigerate. The pickle is at its best after 24 hours. Will keep refrigerated for 1 week — though it rarely lasts that long in an Arunachali home.

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    Serve: Place a small spoonful on the side of any meal. It is wonderful alongside rice, dal, meat curries and especially fatty dishes like smoked pork — the ginger cuts through richness and aids digestion. Many people also chew a couple of slices after a heavy meal to settle the stomach.