1, prepare a variety of ingredients, ginger must be fresh and meaty, the portion of the auxiliary ingredients is only for reference, according to the portion of pickled ginger, as well as their own preferences, appropriate collocation.

2, the ginger broken into small pieces, as small as possible, and wash with running water, do not leave silt, and then use tools to remove the skin of ginger, try to use small tools to reduce waste.

3, the cleaned ginger with a knife slices, each slice thickness in 2mm or so, not too thin or too thick, so that you can ensure that the ginger can be flavored, and easy to add and take, making the taste when eating more.

4, the salt into the ginger, stir, and marinate, preferably more than one night, in the middle if you can, you can turn, make the salt and cut the ginger full contact, marinate well, drain, with a pot to spare.

5, the sugar, vinegar, soy sauce, water together and stir-fried, and then put into canning glass jars, waiting to cool, will have been pickled ginger into which, sealed with plastic wrap, placed in a cool place can be, preferably more than three days before opening, the length of time can be customized.