1. The main ingredients are five kilograms of fresh ginger, one hundred and fifty grams of salt, three kilograms of soy sauce, and a small amount of rock sugar.

2. Wash the prepared fresh young ginger with running water, then use a knife to remove the outer skin. After removal, wash the young ginger with clean water and drain it.

3. Put all the young ginger in a basin without moisture, add edible salt and marinate. The marinating time should be about four to five hours. After marinating, remove the ginger from the basin. Remove the water, wash it with clean water, dry it and set aside.

4. Put the prepared soy sauce, rock sugar and appropriate amount of water in a pot without oil and heat them. After boiling, let the rock sugar melt and then let them cool down naturally. After it reaches room temperature, it will be the sauce for pickled young ginger.

5. Take a clean bottle, control the water, then put the processed young ginger in the bottle, add the prepared juice, then shake well, seal the bottle and place it Keep it in the refrigerator. After three to five days, the young ginger will be fully flavored and you can eat it anytime you want.