Ingredients: ginger 9g

Accessories: coarse rock sugar 9g, white rice vinegar 6ml, 1/2 teaspoon of salt

pickled ginger in sweet and sour

1

Ginger should be stout (left), not the slender one I bought at first (right).

2

Buy white rice vinegar produced in Guangdong instead of western white vinegar.

for rock candy, buy large chunks of coarse rock candy, and don't use white sugar or refined crystal rock candy. Otherwise, the taste of the finished product will be very different.

3

add 9g of rock sugar into 6ml of white vinegar, and put it on the stove and simmer until the rock sugar melts.

4

When there are still a few small pieces of rock sugar left at the bottom of the pot, you can turn off the heat, and the remaining temperature can make those small pieces of sugar continue to melt and gradually cool down.

5

Put the pickled ginger containers in the pot one by one, add water, and boil them for disinfection and sterilization.

6

Wash the ginger, control the moisture and peel it.

7

Cut into pieces of about 2mm, sprinkle with a little salt, and mix well to allow ginger to come out.

8

Use this container with mesh to place the ginger slices mixed with salt for 15-3 minutes, and then use a plate to receive the dripping ginger juice.

9

Loosely put the ginger slices drained from ginger juice into each sterilized container, and do not compact them.

1

While the sweet and sour juice is still warm (just try it with the back of your hand), pour it into the bottle containing ginger slices, close the lid and keep it in the refrigerator. You can start eating the next day.

In particular, a comparative experiment was made. The color of the thick ginger slices did not change much. After adding the sweet and sour juice with residual temperature, the thin and long ginger slices immediately turned pale pink.

Tips

The best time to pickle ginger is the second to third week of June every year.

It is said that adding sweet and sour ginger while it is still warm is a trick to make the color of ginger pink.

Use clean utensils every time you take ginger, so that ginger can be preserved for a long time.