1 Do I need to add salt when soaking ginger in vinegar?

It is generally not necessary.

The main raw materials in vinegar-soaked ginger are vinegar and ginger. Vinegar tastes sour and ginger tastes spicy. The two complement each other and form a unique taste. If you add salt, you will have another taste. The salty taste will make the taste of ginger soaked in vinegar too complex, so generally there is no need to add salt to it. People who like salty food can also add a little salt to it, which will not have any impact on its nutrition.

2 Should sugar be added to ginger soaked in vinegar?

You can add it or not, it depends on your taste.

The taste of ginger soaked in vinegar is rich and unique. If you usually like sour food and can accept the sour taste of vinegar, then there is generally no need to add sugar. However, if you feel that the taste of ginger soaked in vinegar is too sour. , it is more difficult to accept, so you can also add some sugar to neutralize its sour and spicy taste when making it.

3 When soaking ginger in vinegar, should you use mature vinegar or rice vinegar?

Rice vinegar is better.

Both mature vinegar and rice vinegar can be used to pickle ginger in vinegar, but mature vinegar has a dark color and strong sourness, so it is more suitable for freshness and fishy removal of dishes; while rice vinegar has a fragrant smell, lower acidity than mature vinegar, and has a slight tinge. It is sweet and suitable for cold salad, and it is also one of the most nutritious vinegars among many vinegars, so it is better to use rice vinegar to soak ginger in vinegar.

4 How to soak ginger in vinegar

Method:

1. Prepare a piece of ginger and a bottle of rice vinegar.

2. Wash the ginger and cut it into slices.

3. Prepare a clean glass jar and put the ginger slices in it.

4. Pour in rice vinegar until the ginger slices are submerged.

5. Fold a piece of plastic wrap several times and cover it at the mouth of the jar.

6. Cover tightly with the bottle cap and seal tightly.

7. Store the prepared vinegar-soaked ginger in the refrigerator for about a week before eating.