The method of soaking young ginger is as follows:

Ingredients: fresh ginger, some small peppers

Seasoning: appropriate amount of salt, appropriate amount of pepper, appropriate amount of Yuanzhen sugar.

Detailed steps:

1. Boil a pot of water, add dried Sichuan peppercorns and soak until the water cools down. Wash and drain the kimchi jar and set aside.

2. After the water cools, add salt and sugar. You need to add more salt. The ratio of sugar to salt is 1:3. Wash the millet pepper and fresh ginger and drain the water.

3. Put the millet pepper and fresh ginger into the jar layer by layer and compact it, then slowly pour in the cool pepper water

4. Finally, add some salt to the mouth of the jar (if you want ginger sour) If you are quick, you can skip this step) Pour in a bottle of Old Beijing Erguotou (higher to prevent salt mold from growing on the mouth of the jar)

5. Seal the mouth of the jar with plastic wrap and add a little to the edge of the jar. Water

6. Cover the altar with a lid

7. Store it in a cool place and you can start eating it after two weeks