Ingredients
Scale
- Brine of 5% salt
- 4% lye
- 1% pu-erh tea leaves
- Quail eggs
- For the pickled ginger:
- Water – 2 parts
- Champagne vinegar – 1 part
- Sugar – 1 part
- Ginger – peeled, fresh young
Instructions
- Make enough brine to generously cover the eggs.
- Allow to soak for 12 days.
- Rinse thoroughly under running, room-temperature water until the water runs clear.
- Dry the eggs, place them in an airtight plastic bag, and store inside an opaque container.
- Age for 4 weeks at 68–77ºF/20–25ºC.
- To make the pickled ginger:
- Put the water, vinegar, and sugar in a saucepan and bring to a boil.
- Meanwhile, slice the ginger thinly (TFD NOTE: against the grain!) and place in a bowl.
- Pour the boiling liquid over the ginger.
- Allow to cool to room temperature, then vacuum pack.
- Store in a refrigerator for at least 3 days.
