Main components; Ginger 900g.

Seasoning; Salt 1/2 teaspoons.

1 Ginger should be black.

2, vinegar to buy white rice vinegar do not use western white vinegar.

3. Add 900g rock sugar to 600ml white vinegar, and cook it on the stove with slow fire until the rock sugar melts.

Turn off the fire when there are a few small pieces of rock sugar left at the bottom of the pot. The residual temperature can make those small pieces of sugar continue to melt and gradually cool down.

5. Put the containers of pickled ginger into the pot one by one, add water, boil and sterilize.

6. Wash the ginger, control the moisture and peel it.

7. Cut into pieces of about 2mm, sprinkle with a little salt, mix well and let the ginger come out.

8. Use this container with mesh to put the ginger slices mixed with salt in 15-30 minutes, and then use a plate to catch the dripping ginger juice.

9. Loosely put the ginger slices drained from ginger juice into each sterilized container, and do not press them tightly.

10, while the sweet and sour juice is still warm (just try it with the back of your hand), pour it into a bottle with ginger slices, cover it, put it in the refrigerator, and you can start eating the next day.