>> 2 to 3 medium-sized burdock roots, sliced thin
>> 3 garlic cloves, sliced thinly
>> 4 ginger slices cut into thin strips
>> apple cider vinegar
>> fermented soy sauce (i.e. Kikkoman)
Scrub the roots well to remove any dirt and then remove the outer skin. Cut the roots into 1 to 2 inch long segments, and then thinly slice or julienne them.
Place prepared burdock into a pan and just cover with water. Bring the water to a boil for 2-3 minutes (just enough to slightly soften the roots), remove from heat. Remove the roots using a slotted spoon and place them in a clean bowl, reserving the cooking liquid.
Add the ginger and garlic to the burdock and mix well. Divide this mixture into 2 or 3 sterilized mason jars, filling them to about one inch from the top.
In each jar, fill 1/4 of the volume with apple cider vinegar, 1/4 with fermented soy sauce, and 1/2 with the burdock cooking liquid.
Cap tightly. Refrigerate until ready to use, or place them in a pressure cooker or water bath to seal and make them shelf-stable.
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