Newly listed tender ginger 300g salt 5g boiled Jiang Shui 800g rice vinegar (or white vinegar)180ml sugar110g.

Home-made practice of soaking sweet ginger

First of all, when buying ginger, choose the pink part of the head, so that the color can be close to the pink of the sushi restaurant.

Second, after decomposition, clean up the sludge on the surface. At the same time, pay attention to keep the ginger pink head.

Third, slice as thin and even as possible.

Fourth, add salt and mix well, and let it stand for 10 minute.

5. After the water is boiled, pour in 4 slices of ginger and cook for another 5 minutes (it is very important here, the ginger will soften if cooked for too long, and it will be difficult to taste if it is too little).

6. Drain 5 slices of ginger and put them in a sterile container. Glass or ceramics that can be sealed are preferred.

7. Pour the ingredients of ★ into the pot to boil, and pour 6 pieces of ginger while it is hot. After cooling, put it in the freezer for storage.

8. 1 You can eat it the next day, but it is not spicy at all. It will take more than 4 days. I used sucrose this time, so the color looks a little dark. If you pour in sugar, it will turn pink soon.