Pickled ginger practice is as follows:

Main ingredients: ginger, a number of small chili peppers

Seasoning: salt moderate, pepper moderate, Yuanzhen sugar moderate.

Detailed steps:

1, boil a pot of water, put the dried peppercorns soak until the water cools, kimchi altar washed and drained water spare.

2, after the water cooled add salt and sugar, salt need to put a little more, sugar and salt ratio of 1:3, millet peppers and fresh ginger washed and drained

3, millet peppers and fresh ginger layer by layer into the altar compaction, and slowly poured into cooled peppercorns water

4, and finally in the mouth of the altar to add some salt (if you want to ginger sour faster can be skipped) dripping into the bottle of old Beijing Erhotou (high), the old bottle of water, the old bottle of water, the old bottle of water. Beijing Erguotou (highly, so as not to grow salt mold altar mouth)

5, with plastic wrap to seal the mouth of the altar, to the edge of the altar mouth to add some water

6, cover the altar lid

7, into the cool place to store can be, two weeks later you can start to eat