As the saying goes, if you eat radish in winter and ginger in summer, you should have a pickled ginger in season, which is sweet and sour, slightly spicy and refreshing.

Ginger: Also called young ginger and tender ginger ...

Materials?

Ginger 500 grams

4 grams of salt

Sugar150g

White vinegar is about 200 ~ 250 ml.

5 ~ 6 dried peppers (optional)

How to pickle ginger?

Wash fresh ginger to remove floating skin and purple parts.

Please click to enter a picture description.

Cut into small hob pieces, not too big.

Cut as shown in the video?

Add salt, shake well and marinate for one hour. Then pour out the salted water.

Please click to enter a picture description.

Squeeze the ginger pieces a little and put them in a clean and oil-free glass container. ? Don't wring it too dry. Can keep the tender taste.

Add sugar and dried chilli to white vinegar, heat it on low heat until the sugar is completely melted, then turn off the heat and let it cool. ? If you don't like Chili, don't put it. It's personal taste.

Pour into a container filled with ginger pieces.

Soak ginger pieces in vinegar. Cover the lid and put it in the refrigerator.

Please click to enter a picture description.

You can eat it in 24 hours.

Please click to enter a picture description.

Tips

In the fifth step, I didn't wring out the water, which kept the tender taste, but at the same time, I also kept a strong ginger flavor. If I don't like it, I can wring out the water dry.