Methods and preparations for pickling ginger are as follows:

Ingredients: ginger 2kg, soy sauce 300g, salt, sugar, vinegar in moderation.

1, buy a good ginger clean, and then half a day in the sun, let its moisture half dry, and then cut the ginger into slices, into the bottle marinated for 2 days can be, and then the ginger water can be squeezed dry.

2, cut the garlic into slices, put into the dried ginger, mix well.

3, soy sauce, sugar, vinegar, salt in boiling water, boil and cool.

4, put the ginger into the bottle, must be very clean, and then put the boiled cold sauce into the bottle, the sauce must be submerged ginger, and then the bottle tightly sealed, marinated for a week can be eaten, sweet and sour, stomach and digestion.

Pickled ginger notes:

1, ginger is a very good stomach food, you can also eat as a snack. After harvesting the ginger, you should start pickling earlier, otherwise it is easy to discolor and make the product black in color.

2, fresh ginger in the harvest and handling, should be gently held and placed to minimize damage, to prevent the product color darkening.