1. Choose plump, fresh ginger: When choosing young ginger, be sure to choose plump, fresh ginger, so that the pickled ginger will have more water and be more delicious. To judge the freshness of ginger, you can observe the leaves of the ginger. If it is green, it means it is fresher. If the ginger is rotten, don't buy it.

2. When cutting ginger, try to make the slices as thin as possible: When pickling young ginger, remove the roots and leaves from the ginger, wash it, and then cut it into thin slices. The thinner the slices, the better the pickled ginger will be. The crispier it is, the more delicious it is; the knife and chopping board used to cut ginger must be clean and should not be mixed with those used to cut meat vegetables. The knife can be put on the fire to disinfect.

3. The pickling time should be appropriate: after cutting the young ginger into thin slices, you have to pickle the ginger. Add an appropriate amount of salt, then stir evenly and let it sit for about 8 hours. When pickling ginger, if the weather is very hot, it is best to put it in the refrigerator to rest.

4. Do not squeeze out the water: After pickling the ginger, squeeze out some of the water, be careful not to squeeze it too dry, then add some sugar and stir again.

5. Keep it in the refrigerator: put the pickled ginger into a glass bottle, continue to put the pickled ginger water in the bottle, then close the lid tightly, put it in the refrigerator, and just pickle it. The prepared young ginger is a bit spicy. After being refrigerated, the spiciness will fade and become crispy and sweet.