The way to pickle ginger and crispy and delicious is as follows:

Ingredients: ginger, salt, dashi, pepper, cloves, cinnamon, water.

I. Wash and dry the ginger.

Two, all the seasonings with water to boil, and then cool.

Three, pour the cooled seasoning water into the bucket with ginger, add a layer of plastic wrap, then cover and put in a cool place, marinate for a week.

Four, can be eaten.

Pickled ginger color black reason

1, pickled ginger will turn black, mainly because the pickled before not peeled. If you peel the ginger before pickling and then a pickling, then it will not turn black.

2, the pickling time is too long, will also lead to the accumulation of melanin precipitation. So the pickling time must grasp the time, generally the best pickling time is in a week or so, almost pickled when open to see, try to taste.

3, ginger washed and not dried, but also will lead to black color; there is also sealed when not sealed solid, moisture, air circulation will make the ginger color black. So when pickling, pay attention to the container mouth must be sealed.