1. Learn to choose ginger. If you want to eat delicious food, you can't choose ginger with thick fiber. This kind of ginger is not only spicy, but also not chewy. Be sure to choose the tender part, that is, the young ginger, so that the ginger tastes tender and crisp.

2. Pickled ginger generally only needs three seasonings: soy sauce, balsamic vinegar and sugar. The ratio of soy sauce to vinegar is 1: 1. 500g ginger100g sugar. Soy sauce and vinegar are mixed in proportion, and sugar is slowly melted aside for use.

There will be a lot of sediment on the fresh ginger bought back. Be sure to wash it repeatedly. Do not use force. Ginger slices had better not be scratched. Ginger with skin tastes better. You can soak it in water first and then wash it in ten minutes. After cleaning, put it in a cool and ventilated place to dry naturally.

4. When fresh ginger is dried, first find out the container containing pickles and scrub it clean. In addition to cleaning, it is best to scald it with boiling water after cleaning, and try to choose explosion-proof glass containers. Scalding with hot water can prevent ginger from deteriorating during pickling. Control the moisture and put it in the sun to dry it.

5, ginger can be sliced after drying, cut into pieces of the same thickness, about two or three millimeters, not too thick, too thick to taste. Put the cut fresh ginger into a glass container, and then pour the juice into the glass container. The amount of juice can be determined according to the amount of ginger, and it is best to overflow the ginger. After all containers are packed, seal the container mouth with plastic wrap, cover it, and put it in the shade or refrigerator for refrigeration. You can take it out to eat in a week or so.