1. Place mountain pepper in a sealed container such as a refrigerator or a glass jar to prevent moisture and direct sunlight.

2. Put the pasty mountain pepper into a container and seal it for fermentation at 20℃-30℃.

3. Ferment for 50-70 days. Add salt to the fermentation product and mix well to obtain the ginger paste.

4. Due to the application of fermentation process to degrade the tannins and pectin in the wood ginger seeds, the prepared wood ginger paste not only retains the original color of the wood ginger seeds, but also maintains the unique original taste, color and aroma. , good taste, and extends the storage time, solving the problem that fresh wood ginger seeds are difficult to preserve and easy to turn black.