How to pickle sour ginger buds
1.
Ginger buds, covered with fibrous roots, clean them
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Clean them all and wash them
3.
Wash the green and red peppers
4.
< p>Put it in a cool place to dry the water5.
At the same time, clean the kimchi bottle and then dry the water in the bottle
< p>6.Pour a little boiling water and rinse it
7.
Pour the coarse salt into the basin and pour the boiling water to dissolve it
8.
Brew the peppercorns in hot water to bring out the flavor
9.
When ginger buds and green and red peppers Let them dry until they are a little wilted, then put them into a kimchi bottle
10.
Pour in salt water and pepper water, then pour in a little rice vinegar and a sip of white wine.
11.
Close the lid, pour a little water to seal it, and label it with the marinating time. Generally speaking, it will be ready to eat in about 15 days
< p>Picture of the finished product of pickled sour ginger budsCooking skills
1. The jar for pickled sour ginger must be clean, oil-free and water-free. It is best to use Blanch it in boiling water
2. Indicate the time. Generally speaking, this kind of pickled cabbage will have the best flavor after 15-20 days.
3. Add a little vinegar to increase its flavor. If you don’t like it to be too sour, you can use less salt to achieve the same sour effect, but the acidity will be slightly lower