How to pickle galangal

It is relatively simple to pickle ginger, but many people do not know the techniques when it comes to choosing ingredients. This delicacy must be made with fresh ginger. It is best to eat some fresh and tender ginger. The ginger should also be completely drained and blown dry before cooking. It is also best to cut it as thinly as possible, so that the pickling time will be relatively shorter and it will be easier to taste.

1. When buying ginger, make sure to buy particularly fresh and tender ginger, and it is best to buy young ginger with thin buds.

2. Wash and dry the ginger before pickling.

3. Cut the ginger into slices, the thinner the better.

4. Mix the salt and ginger slices at a ratio of 10 jin of ginger to 4 liang of salt, and make sure they are mixed evenly.

5. After marinating for 2-3 hours, when there is marinade, take out the ginger slices and drain them with gauze.

6. Put the drained ginger slices into bottles and seal them. Put some sugar in one bottle and set aside. When you want to eat, eat this bottle first. After eating, add sugar to the second bottle and set aside. And so on. What you need to pay special attention to in this step is to make sure it is sealed well, and it is better to use a kimchi jar. Otherwise, it will get moldy when exposed to air.

Method 1

Raw material formula: 100 kg ginger (peeled) 16 kg salt

Preparation method: Use young ginger before the White Dew Festival. After selecting fresh ginger with clean water, rub off the skin and put it into a basket. Sprinkle a layer of salt on each layer of ginger, with more salt on the top and less on the bottom. Stir once a day and it will be the finished product after 5 to 6 days.

Quality standard: golden color, crispy and not rotten, with a strong fresh ginger smell.

Method 2

The simplest and most direct method is to wash the ginger, cut it into thin slices with a knife, marinate it with salt for a while, about 2 minutes, then wash it with clean water, put it in a container, sprinkle salt and vinegar in it, and seal it. If you like it sweeter, add some sugar. It took almost an hour.

Method 3

1. Wash the ginger and dry it. (Do not leave any raw water in it, as it will cause the ginger to bloom.)

2. Boil a large bowl of water, let it cool, then pour it into a clean jar, add star anise, peppercorns, and salt, stir well. If you like spicy food, you can add some raw chili peppers.

3. Put the dried ginger in, cover the jar tightly, make sure it doesn't leak, and you can eat it after a few days. You can soak it again next time. It will taste better.

Method 4

A simple method: peel the ginger, marinate it with a little salt, drain the water and marinate it in white vinegar and rock sugar. (The amount of white vinegar should be enough to cover the ginger, and the amount of rock sugar can be adjusted according to your taste. [1]

Suitable for people

It is edible for general population. 1. Suitable for people suffering from colds, cold dysmenorrhea, motion sickness and seasickness. 2. People with yin deficiency, internal heat and excessive pathogenic heat should eat less. 3. People with cold constitution can eat it in large quantities.