Tender ginger - crunchy, sweet and sour.
[Ingredients]:
Ginger, table salt, rock sugar, white vinegar and water.
[Practice]:
1. First, clean the prepared ginger, dry it, peel it and cut it into thin slices, put it into a pot, add the right amount of edible salt so that you can pickle out the ginger and pour out the water.
2. Soak the pickled ginger in cool boiled water for about 3 hours, then pour off the water and let it dry.
3. Pour water from the pot. When the water boils, add the right amount of rock sugar and white vinegar and simmer over low heat. Once the rock sugar is fully melted, let it cool to form the sweet and sour sauce we need.
4. Put the dry ginger slices into a clean glass container and pour in the dry sweet and sour sauce. The amount of sweet and sour juice is just less than the ginger slices, marinate for about 10 days and then you can use it.
Tender Ginger Tips:
I don't think there are too many tips for pickling tender ginger, only a few aspects to pay attention to. Overall, the pickled young ginger is delicious.
1. Choice of ginger:Try to choose full and fresh ginger, so that it will be more full and tender in the flavor and taste better.
2. About the thickness of ginger:When cutting ginger slices, try to cut them as thin as possible. Thin slices will have a crisper texture and better flavor when pickled.