Ginger is spicy, usually used as seasoning and rarely eaten raw. But ginger buds are tender and white, golden after pickling, sweet and sour, which is a good side dish. The most important thing to pickle ginger buds is to dehydrate them with salt and then pickle them, so that the pickled ginger buds are sweet, sour, crisp and tender.
simple
pickled vegetables
Sweet and sour
About three days
condiment
500 grams of fresh ginger buds.
condiment
50 grams of refined salt
50 g sugar
High alcohol content
Proper amount of soy sauce
Appropriate amount of pepper
Sichuan pepper
50 grams of white vinegar
Garlic right amount
Steps of pickling crisp ginger buds
1. Wash the tender ginger buds from the old skin.
2. Put the washed ginger buds in a ventilated place to dry the water.
3. After the ginger shoots are dried in the sun, put them into a clean oil-free small pot, sprinkle with refined salt according to the ratio of ginger shoots to refined salt 10: 1, and turn over and marinate for 4 hours.
After 4.4 hours, the brine was poured out.
5. Pour in the right amount of high-alcohol liquor.
6. Sprinkle a little pepper.
7. Pour in white vinegar, and the ratio of ginger buds to white vinegar is 10: 1.
8. Pour a little soy sauce to add color.
9. Pour sugar according to the ratio of ginger buds to sugar 10: 1.
10. Sprinkle appropriate amount of red pepper and garlic slices, or pour garlic paste according to your own preference.
1 1. Stir well and put in a clean oil-free container. Marinate for a week before eating.
12. Divide the pickled ginger buds into small packages for convenience of eating and giving away.
Tips and warm tips
1. Ginger buds should be neat and straight without damage.
2. The container for pickling ginger buds should be clean and oil-free.
3. Pour white wine to make pickled ginger buds crisp and tender, and white sugar to make them fresh and tender.
Category: Kimchi and other cuisines.