Method:
1, fresh ginger is washed, peeled and dried until 50% to 60% dry.
2. Cut ginger into rice-thick slices and marinate with salt 15-20 minutes.
3. Put 250 grams of water and 250 grams of rock sugar in the same pot, cook over medium heat until the rock sugar melts, then add 200 grams of white vinegar and cook together for 3-5 minutes, then take it out and let it cool. If honey is used, there is no need for water. )
4. Drain the pickled ginger in the sun until it is 60-70% dry.
5. Cool the pickled dried ginger and put it in a glass bottle. Pour the cooled sweet and sour water into the glass bottle filled with ginger. You can eat it in 5-7 days. If it's not enough, you can leave it for a few more days.