1. Simple pickling method

There are many different pickling methods for pickling ginger. The simplest method is to pickle it directly with edible salt. When pickling, the ratio of ginger to salt should be It's ten to two, and the skin of ginger needs to be removed before pickling. It is best to pickle ginger before and after the white dew. After wiping the ginger, remove the skin, place it in a container one layer at a time, and then marinate it. Turn it once a day. After five or six days, it will be marinated. Ginger is golden in color, crisp in texture, and has a strong ginger smell.

2. Sweet and sour ginger

Sweet and sour ginger is also one of the common pickling methods of raw rubber. When pickling, you should wash the fresh ginger, remove the skin, and then Cut them into thin slices, add edible salt and marinate them for about half an hour. Pour away the salted water, then wash the ginger slices with clean water. After drying the water, put it in a glass bottle, then add vinegar and an appropriate amount of Mix the sugar thoroughly and marinate for about a day, and the sweet and sour ginger will be ready.

3. Pickled ginger with kimchi flavor

Ginger can also be pickled according to the method of making kimchi. When pickling, you need to wash the ginger and then dry the water on the surface. Boil in a pot, take out an appropriate amount of boiling water, cool it down, put it in a clean kimchi jar, then add star anise pepper salt, mix well with chopsticks, then add an appropriate amount of clean raw chili peppers, and then put the ginger in the jar. Steep for medium, cover the jar tightly so that no air leaks. After about a week, the ginger inside will be pickled and tasty. After taking it out, it will be tender and refreshing, especially delicious.