Ingredients: 10 pounds of ginger, 2 pounds of salt, pepper 2 two.

Wash the ginger, control the water, dry up, cool for 4 days, you can turn over in the middle, until dry can be. Put the water in the pot, not over the water of the ginger, put the salt and start to burn. Add the peppercorns and bring to a boil over high heat, if you like it spicy, you can add the chili peppers and cook them together, open the pot for 2 minutes, then cease fire. Water, when cool, pour into a container, and not too full, but it must spread over the ginger, about a finger high water into it. Tighten the lid and set aside to marinate for a month.

2, practice two

Ingredients: 1000 grams of ginger, 1 red bell pepper, 150 grams of large grain salt, 5 grams of monosodium glutamate (MSG), 2/3 head of garlic, 1 green bell pepper, 2 slices of allspice, cinnamon 1 piece, 1 anise, 20 peppercorns, 6 grams of cumin, 50 grams of soybean soy sauce, 150 grams of aged vinegar.

Ginger peeled impurities, wash and dry water. Cut into slices and season with salt to marinate. At least 12 hours. To cover tightly. Prepare the dressing. Put the vinegar, soy sauce and seasoning into a pot, add a little water (water according to the size of the container) to boil, pour into a bowl to cool. Shred the chiles and slice the garlic. Marinate the ginger. Place the ginger in a saran wrap or mesh cloth and squeeze out the water, the drier the better. Pick the ginger out of the water. Fish out the seasoning from the cooking juices. Pour the side dishes and the dressing into the drained vegetables and mix well to bottle. Place in a large-mouthed glass jar and press down firmly. Enjoy in a few days.

3, practice three

Ingredients: 50 kg of ginger, 9 kg of salt, sweet noodle sauce, soy sauce, sugar, oil consumption, white wine, salt.

Wash and remove impurities, drying, ventilation for more than one day, there can be no moisture, otherwise pickled out of the black into the tile jar, put a layer of ground ring ghost ginger salt, salt amount of 9 kg, put a good amount of water poured into the appropriate amount of water. One day after pouring the tank once, and then two days after pouring the tank once, about 15 days after the edible, white color. Pour sweet noodle sauce and soy sauce into the ghost ginger, then add sugar, a little oyster sauce, white wine and salt and mix well. Pour the cooled dashi and pepper water into a plastic container, just before the ginger. Cover and marinate for about 10 days to serve.