stove. When the ginger is done, add it all to the boiling water, stir and blanch for 20 seconds to further reduce the harshness. Drain in the mesh strainer but don’t rinse. Shake a few times to expel water, then put into the glass container.5.Bring the mixture of sugar and vinegar to a boil, give things a stir to ensure the sugar has dissolved. Then pour into the jar of ginger. Push down with chopsticks or a spoon to submerge. Cool, uncovered, then cap and refrigerate. Depending on the ginger,