Edit

Zi Jiang, salt, rock sugar, vinegar

Recipe Edit

1. Wash and cut the ginger into thin slices, you can peel or not Go. Add salt and marinate for half an hour, rinse with cold boiled water, drain the water and put it in a glass container.

2. Add rock sugar and vinegar and store in a cool place for one week.

100 kilograms of ginger (peeled) 16 kilograms of salt

Preparation method editor

1. When buying ginger, be sure to buy especially fresh and tender ones with fine buds. Young ginger is best.

2. Wash and dry the ginger before pickling.

3. Cut the ginger into slices, the thinner ones are better.

4. According to the ratio of 10 pounds of ginger to 4 ounces of salt, mix the salt and ginger slices until they are evenly mixed.

5. After marinating for 2-3 hours, when there is marinade, take out the ginger slices and drain them with gauze.

6. Put the drained ginger slices into bottles and seal them. Put some sugar in one bottle and set aside. When you want to eat, take this bottle first. After eating, add sugar to the second bottle and set aside. And so on. Special attention should be paid to this step. It must be sealed well. It is better to use a kimchi jar. Otherwise, it will become moldy when exposed to air.

2. Wash and dry the ginger before pickling.

3. Cut the ginger into slices, the thinner ones are better.

4. According to the ratio of 10 pounds of ginger to 4 ounces of salt, mix the salt and ginger slices until they are evenly mixed.

5. After marinating for 2-3 hours, when there is marinade, take out the ginger slices and drain them with gauze.

6. Put the drained ginger slices into bottles and seal them. Put some sugar in one bottle and set aside. When you want to eat, take this bottle first. After eating, add sugar to the second bottle and set aside. And so on. Special attention should be paid to this step. It must be sealed well. It is better to use a kimchi jar. Otherwise, it will become moldy when exposed to air.