Method 1 of soaking ginger,

Ingredients

Ginger, salt, rock sugar, vinegar

Method

1. Wash and cut the ginger into thin slices. You may or may not peel it. Add salt and marinate for half an hour. Rinse with cold boiled water. Drain the water and put it in a glass container.

2. Add rock sugar and vinegar and store in a cool place for one week.

Tips

The longer the pickling time, the better the taste. Some people boil vinegar and sugar. I never cook it. But the ginger must be fresh and dyed. Just add three dried roselles. After soaking and coloring, take them out to prevent the vinegar water from becoming muddy.

Method 2, soak ginger in vinegar

Materials

A piece of ginger (preferably fresh ginger) and a bottle of rice vinegar or mature vinegar

Method

1. Slice the ginger

2. Cut the sliced ??ginger Put the slices into a jar and pour in rice vinegar or aged vinegar.

3. Fill the vinegar fully, covering the ginger.

4. Take a small piece of plastic wrap and fold it into a small piece.

5. Wrap the folded plastic wrap around the mouth of the jar.

6. Close the lid and seal tightly. Place it in the refrigerator and it will be ready to eat after a week.

Method 3, Sour Seed Ginger

Ingredients

250g Seed Ginger, 120ml pure white vinegar, 120g brown sugar

Method

1. Wash the sour ginger, dry the surface moisture, and slice into slices.

2. Put the ginger into a clean and water-free glass bottle, add white vinegar and brown sugar and marinate for half a day before eating.

Method 4, pickled young ginger

Ingredients

"250g young ginger", "100CC glutinous rice vinegar", "40g white sugar", "a little salt"

Method

1. Wash the young ginger, scrape off the skin with a knife, then cut into thin slices, add a little salt and marinate for 30 minutes

2. Then add lemon vinegar (or glutinous rice vinegar) and white sugar to the pot and heat, wait until the sugar dissolves, then turn off the heat and let cool

3. Pour the ginger slices and sweet and sour water into the glass bottle. Refrigerate overnight and serve