Ghost ginger is divided into two kinds: white skin and red skin, and the flesh of ghost ginger with red skin is more delicate. The white skinned ones are rougher, and the pickled texture is very different, so pickled ginger should be selected from the red skinned ones that have no rotten spots or broken mouths.

Pickling light-flavored ginger

Raw materials: ginger, salt, pepper, dashi, monosodium glutamate (MSG)

Methods:

1.

2. Add appropriate amount of water, not over the ghost ginger can be.

3. Marinate for a week and serve. Rinse with cool white water before serving. Note that the pickle light flavor of the ghost ginger must be pickled with mud, washed out of the ghost ginger pickle will be black, and the taste is not good.

Pickled ginger in soy sauce

Raw materials: ginger, pepper, dashi, sugar, salt, sweet flour sauce, white wine, soy sauce, monosodium glutamate (MSG)

Methods:

1. Wash the ginger and put it in a container. It should not be muddy when marinated with soy sauce flavor.

2. Put seasoning according to your taste. Note: pickling 2 pounds of ghost ginger, put 50 grams of wine is the most appropriate, put too much wine too much, put less pickled out of the fresh enough;

3. Peppercorns, dashi is best to boil salted water, cooled after pouring in, otherwise the ghost ginger is easy to bad; add the amount of water to be no more than the ghost ginger.

4. Marinate for about a week can be eaten.