1. Add appropriate amount of white vinegar and rock sugar when pickling lotus root ginger, and then add appropriate amount of edible salt for pickling. Before pickling, clean the prepared fresh lotus root and ginger, dry the surface moisture, then prepare a clean glass bottle, and then prepare100g rock sugar, 500g white vinegar and 50g edible salt.

2. Boil the prepared rock sugar, white vinegar and edible salt in a pot. After all the crystal sugar is boiled, turn off the fire, then naturally cool it, then put it in a clean glass bottle, then put the washed ginger leaves in it and mix well, then seal and marinate. After ten days, the ginger inside is marinated and delicious.

Pickling method of lotus root ginger

1. Various spices, such as pepper, aniseed, fennel and fragrant leaves, can also be added when pickling lotus ginger. , and then prepare the right amount of pure water and edible salt. Boil the prepared spices, edible salt and purified water in a pot for about half an hour, and let it cool after boiling the juice.

2. Wash the prepared fresh lotus root ginger, dry the surface moisture, then cut it into blocks, put it directly into the prepared juice, let the juice completely submerge the lotus root ginger, and marinate it in a cool and ventilated place. It will taste in about ten days, and you can eat it when you take it out.

I'll say so much about the pickling method of lotus root ginger. I believe that after reading it, everyone can understand the pickling methods and skills of lotus root ginger and know how to pickle it best. If you like pickled lotus root ginger, please pickle it according to the above method. I believe that pickled lotus root ginger will be especially delicious.