The correct pickling method for 1 kg of foreign ginger is as follows:

Material preparation: 1 kg of foreign ginger, 4 ounces of sugar, 2 bottles of Haitian Jinbiao soy sauce (2 ounces), 4 ounces of garlic, 4 ounces of ginger, half a catty of white wine (25g), and half a catty of salt.

1. Wash the foreign ginger, cut it into pieces, and marinate it with salt for 24 hours.

2. Press the soy sauce half a day before the ginger is marinated for 24 hours, put the sugar in the soy sauce, boil it, and let it cool.

3. Pour the white wine into the cold light soy sauce. 1 kg of ginger needs half a catty of white wine, and it can be used at 5 degrees.

4. Slice garlic and shred ginger.

5. After 24 hours of pickling, pour out the salted water, mix the ginger and garlic, and then pour them into the jar.

6. Pour the dried soy sauce water into the jar.