1. Ingredients: appropriate amount of young ginger, appropriate amount of white vinegar, appropriate amount of sugar, and appropriate amount of salt.

2. Peel the young ginger, remove the tender parts, wash them and cut them into slices.

3. Mix well with four ounces of salt and marinate for one day. Add one pound of white vinegar and one pound of white sugar in a pot to make a paste and put it on a plate to cool.

4. The next day, desalt the pickled ginger slices and place the ginger slices in a container.

5. Add the boiled white vinegar and sugar.

6. Finally, put the pickled fresh ginger in the refrigerator and soak it for three days before eating.