pickled ginger

ingredients: 5g of ginger, 5g of edible salt, 1g of rock sugar, 1g of brown sugar and proper amount of white vinegar and aged vinegar.

Practice: 1. First, wash the ginger we bought in clean water, and then put it in a warm place to dry the water on the surface. Remember to dry it. Never expose it to the sun, otherwise it will dry the water in the business and affect the taste. Then remove the skin from the ginger, then put the ginger in a container, add edible salt, stir well and marinate for one night, so that the excess ginger juice in the ginger can be marinated.

2. After pickling for one night, we will find that there is a lot of ginger juice in the container. At this time, pour out the pickled juice. After pickling with salt, ginger will not get angry easily.

3. Then dry the water on the surface of ginger, put a layer of ginger in a water-free and oil-free container, and then add a layer of white sugar and vinegar to the top layer. You can add more sugar, and the amount of vinegar should be better than that of ginger, because ginger will absorb these vinegar into ginger after a few days of pickling, so that ginger will not be soaked in vinegar, and ginger will go bad very easily if exposed to the air.

4. Then cover it and marinate it in a warm place for about 7 days. When the time comes, you can take it out and eat it. The longer you marinate it, the more delicious it will be, and it is especially crisp and delicious. Now it is also the season when a large number of ginger are on the market. If you encounter it, buy some quickly and marinate it at home, so that we can eat crisp and delicious ginger without spicy taste in summer.