The method of pickling sweet and sour ginger is as follows:

1. You can clean the surface of the purchased ginger without scraping it. The ginger skin is more effective. I still can’t help it. Scrape off the ginger skin.

2. Cut the cleaned ginger into thin slices, add an appropriate amount of salt and mix well. Marinate it for at least 20 minutes. I marinated it overnight. It is more delicious and can reduce the spiciness of the ginger. taste.

3. First squeeze out the water from the salted ginger slices, and then rinse them with cold water to remove the spicy taste of the ginger slices, and then squeeze out or control the water.

4. Prepare a glass container. If not, you can also use a ceramic container with a lid. Prepare rice vinegar and white sugar. You can use rock sugar. If you use rock sugar, you need to heat the vinegar to dissolve the rock sugar, and then put it into a clean container. Let cool in an oil-free container until ready to use. With white sugar, no heating is required.

5. First pickle and control the moisture of the fresh ginger slices. At this time, taste the saltiness and there is no need to add salt. Otherwise, you need to add a little salt and put it in a container.

6. Pour in the white sugar, and then pour in the white vinegar. The white sugar can be added in batches, and melt directly with the white vinegar. It is better to cover the ginger slices with the white vinegar.

7. Then cover the lid, seal and marinate for 1 day before eating. The longer the marinating time, the more delicious it will be.