Ginger vinegar practices: 1. The key point in making vinegar soaked ginger is to choose young ginger, that is, tender ginger. Ginger tastes bad, it tastes like slag, and it will be spicy. 2. Clean the fresh ginger, and peel off the bud coat on the epidermis. 3. Cut the cleaned ginger into pieces. (It is not recommended to soak in pieces, because it is not easy to soak, and secondly, the amount is not easy to control when eating.) 4. Clean the sealed bottle and put the ginger slices in it. 5. Add 1 teaspoon of salt. 6. Add 3 tablespoons of sugar. 7. Pour the aged vinegar into the bottle, and the amount of vinegar should not exceed the ginger slices. 8. Put it in the refrigerator and keep it sealed. Soak it for about a week and you can eat it. The longer you soak it, the better it tastes.