How to make pickled ginger

Ginger, like garlic, is a condiment that people often put in some dishes to remove fishy smell and enhance flavor, and ginger also has a very good effect on the human body. Spring is the season when ginger is available in large quantities, so some people will buy a lot of ginger and pickle it at home during this season, because the unique taste of pickled ginger can whet people's appetite. But what methods can be used when pickling ginger?

1. Simple pickling method

There are many different ways to pickle ginger. The simplest method is to pickle it directly with table salt. The ratio of ginger to salt should be ten to two, and the ginger skin should be removed before pickling. The best time to pickle ginger is around the time of White Dew. Wash the ginger, remove the skin, and place it in a container layer by layer. Pickle it, turning it over once a day. It will be pickled after five or six days. After pickling, the ginger will be golden in color, crispy in texture, and have a strong ginger aroma.

2. Sweet and sour ginger

Sweet and sour ginger is also one of the common pickling methods of raw rubber. When pickling, you should wash the fresh ginger and remove the skin, then cut them into thin slices and add table salt to marinate for about half an hour, pour out the pickling water, then wash the ginger slices with clean water, after controlling the water, put it in a glass bottle, then add vinegar and appropriate amount of white sugar, mix well and marinate for about a day, and the sweet and sour ginger will be pickled.

3. Pickled ginger with kimchi flavor

Ginger can also be pickled according to the method of making kimchi. When pickling, wash the ginger, then dry the surface moisture, boil it in a pot, take out an appropriate amount of boiling water, cool it down, put it in a clean kimchi jar, then add star anise, pepper and table salt, mix well with chopsticks, then add an appropriate amount of clean raw chili, then put the sprinkling ginger in the jar to soak, cover the jar tightly, and do not let air leak. After about a week, the ginger inside will be pickled and flavorful, and it will be fresh and refreshing after taking it out, and it is especially delicious.