Ginger, salt, crystal sugar, vinegar

Practice editing

1. Ginger can be washed and sliced without peeling. Marinate with salt for half an hour, rinse with cold boiled water, drain and put in a glass container.

2. Add rock sugar and vinegar and leave it in the shade for a week.

Ginger (peeled) 100 kg salt 16 kg

Production method editing

1. When buying ginger, you must buy especially fresh ginger, and it is best to buy tender ginger with fine buds.

2. Wash and dry ginger before pickling.

3. Slice ginger, preferably thinner.

4. According to the ratio of 10 kg ginger and 4 salt, mix the salt and ginger slices and stir evenly.

5. After pickling for 2-3 hours, when there is marinade, take out the ginger slices and drain them with gauze.

6. Bottle and seal the drained ginger slices, and put some sugar in one bottle for later use. When you want to eat, eat this bottle first. After eating, put the sugar in the second bottle for later use. And so on. Pay special attention to this step, it must be sealed, and it is best to use a pickle jar. Otherwise, the air will be moldy.

2. Wash and dry ginger before pickling.

3. Slice ginger, preferably thinner.

4. According to the ratio of 10 kg ginger and 4 salt, mix the salt and ginger slices and stir evenly.

5. After pickling for 2-3 hours, when there is marinade, take out the ginger slices and drain them with gauze.

6. Bottle and seal the drained ginger slices, and put some sugar in one bottle for later use. When you want to eat, eat this bottle first. After eating, put the sugar in the second bottle for later use. And so on. Pay special attention to this step, it must be sealed, and it is best to use a pickle jar. Otherwise, the air will be moldy.