How to make pickled ginger at home:

1. First, prepare some young ginger, clean it and then slice it into thin slices.

2. Put the sliced ??ginger slices into a basin, add a small spoonful of salt, stir evenly, and leave to marinate for 2 to 5 hours to dehydrate the ginger slices and remove the spiciness. After about 4 hours of marinating, the ginger slices have become dehydrated.

3. Prepare a clean small pot, add water and boil it, then pour in the ginger slices and blanch the water. It is best not to blanch the water for more than one minute. When the water boils again, you can turn off the heat. Continue stirring for a while to wash away the salty taste of the ginger slices.

4. Pour it into the prepared sieve basin and scald the sieve basin while pouring. Use chopsticks to spread out the ginger slices, take them to a ventilated place or a sunny place, and dry the surface moisture. You can also directly grab the moisture.

5. Just dry the surface moisture. Of course, you can also dry the ginger slices.

6. Prepare a clean glass bottle, be sure to use a glass container, clean it in advance, then scald it with boiling water, sterilize it, dry it, and set aside.

7. Use chopsticks to put the ginger slices into the bottle, put a layer of ginger slices, and a layer of yellow rock sugar. There are about two or three layers, and the last layer should be yellow rock sugar. Add yellow rock sugar according to your personal taste. If you like it sweeter, add more. If you don't like it sweet, add as little as possible.

8. After the bottle is full, pour in the vinegar that has not covered the ginger slices, seal the mouth of the bottle with plastic wrap, and then cover it with the lid. It will be more sealed, and then put it in a cool place or refrigerator. Keep refrigerated for 3 to 7 days before eating.