Brine Pickled Finger-root (Pickled Krachai)

  • Salt, 1½ Tbsp
  • Hot water, 500 ml (2 cups)
  • Finger-root.
  1. Add the salt in the hot water and when done then make up the final volume to 1 litre.
  2. Wash the Finger-root very well. There's no need to peel this but separate the fingers from the body.
  3. Place the Finger-root into a litre mason (~1 qt) or jar and pour the pickling brine into the jar with enough to immerse the finger-root completely.
  4. Weight the tops of the rhizome so that it is all below the liquid level.
  5. Cover the top of the jar with clean cheesecloth and secure this with a rubber band.
  6. Allow to steep and pickle for a week minimum at room temperature 20ºC( ~70F). If keeping the finger-root in the jar, then replace the cloth cover with a solid cap and make sure that the root is completely submerged to prevent mould growth.. 
  7. Store in a pantry or refrigerated.