Ghost ginger is a crisp, slightly spicy root vegetable, often used to pickle into pickles or sweet and sour pickles. When pickling ginger, you first need to wash the ginger, remove the old skin and roots, then put it into a clean container, add the right amount of salt and vinegar, mix well and leave it for about 20 minutes. This will make the ghost ginger more crisp and better in flavor.

In addition to salt and vinegar, you can also add some chili peppers, star anise, peppercorns and other seasonings to increase the flavor of ghost ginger. You can choose the type and amount of seasoning according to your personal taste. After adding the seasonings into the ghost ginger, cover it and put it in a cool and ventilated place to marinate for about a week before serving. Before serving, you can wash off the salt and other seasonings on the surface of the ginger with water, and then cut it into thin slices or dices, which can be used for stir-frying or making kimchi.

In addition to the traditional pickling method, you can also use the sweet and sour onion ginger practice to add flavor. Wash and cut the ginger into thin slices or dices, put it into a pot with water and boil it, then remove it and let it cool. Then add sugar, vinegar, soy sauce, cooking wine and other seasonings in a clean container, mix well and put the ginger into it, cover and marinate for a day to eat. Sweet and sour ghost ginger is sweet and sour, very suitable as a drink or snack to eat.