Pickled ginger is a dish made of Qingzhou bamboo root ginger as the main raw material, which belongs to Sichuan-style kimchi, with light yellow color, fresh and tender fragrance, slightly spicy and sweet. Specific practices are as follows:

Ingredients: persimmon pepper1000g, ginger1000g, salt, pepper and yuanzhen sugar.

1, bring a pot of boiling water to a boil, soak in dried prickly ash until the water is cool, and wash and drain the pickle jar for later use (without any oil).

2. After the water cools, add salt and sugar. Need more salt. The ratio of sugar to salt is 1: 3. Wash millet pepper and fresh ginger, and drain.

3. Put the millet pepper and fresh ginger into the jar layer by layer for compaction, and slowly pour in the cold pepper water.

Finally, add some salt to the jar (this step can be omitted if you want ginger to turn sour quickly)

5. Seal the jar mouth with plastic wrap and add some water to the edge of the jar mouth.

Step 6 cover the altar

7. Store in a cool place, and you can start eating after two weeks.

8. Finished product drawing

Baidu encyclopedia-pickled ginger