Main ingredients

250 ??grams of young ginger

Accessories

Brewed white vinegar, three tablespoons, white sugar, two tablespoons

2 teaspoons of salt and warm water as appropriate

How to make sweet and sour ginger

1. Wash the surface of the ginger (no need to scrape, the ginger skin is more effective), cut into pieces Cut into thin slices, sprinkle with salt and marinate for 15 minutes.

2. After 15 minutes, rinse the ginger slices with cold water! And squeeze out excess water.

3. Take another bowl, pour an appropriate amount of warm water, add salt, sugar, and white vinegar, then let it cool. You can add or subtract seasonings according to your favorite taste! Then prepare a clean, airtight jar.

4. Pour the ginger slices into cool water and then pour it into a sealed jar. You can eat it after 2 hours! The color of unpeeled ginger slices will turn slightly red after being marinated for a day! This approach is very durable! Built to last!

Tips

Warm reminders:

1. Choose slender, white, tender, juicy and plump ginger! If the skin is wrinkled and the color becomes darker, it is stale; if it is too thick, it is old and tastes bad.

2 The ratio of rock sugar to white vinegar is 1:1. You can also adjust it according to your own taste. The amount of white vinegar should be enough to cover the ginger slices.

3. Use clean chopsticks to take out the pickled ginger every time you eat it. Do not touch it with oil, otherwise it will easily deteriorate.

4 This method can be eaten with a few slices at breakfast, or as a snack before meals, which is appetizing and nourishes the stomach! But if you are very hungry, don’t eat it right away. Too sour is not good for an empty stomach!