The easiest way to pickle fresh ginger is as follows:

Materials: 800 grams of baby ginger, 1 tablespoon of white rice vinegar, 100 grams of rock sugar, 1 tablespoon of soy sauce, and 2 grams of salt.

Steps:

1, prepare the materials.

2, ginger with a brush to clean, peeled and cut into uniform thin slices, into the salt repeatedly kneaded, fully release the water inside the ginger, filtered dry water.

3, the ginger slices into the container, press.

4: Add a layer of rock sugar, then add 1 spoon of white vinegar.

5, add 1 tbsp of soy sauce, cold white water, to the amount that does not exceed the ginger slices.

6, cover and marinate in the refrigerator for more than 3 days. Pickled sub ginger, eat as much as take as much, salty with a little slightly sour and spicy.