Tools and materials: A bottle of white vinegar or rice vinegar, 500 grams of ginger, a glass bottle, and an appropriate amount of yellow rock sugar.

1. Wash the ginger and dry the water on the surface. Bacteria in the water can easily cause deterioration during the pickling process.

2. Slice the ginger into thin slices. The pickling process can reduce the spiciness.

3. Use a paring knife to press the ginger on a flat surface such as a cutting board to peel it.

4. Bottle, add white vinegar, seal the bottle and put it in the refrigerator.

Cooking Tips: Ginger cannot be eaten in the afternoon and evening.