How to pickle ginger

It is said that for the sake of health, you should not eat too much pickled food, but in life, pickled food is indeed very popular among people, especially eating some pickled food for breakfast, it will feel particularly delicious. There are many ingredients that can be used for pickling, among which pickled ginger is a more popular food. Pickled ginger is crispy and tender, less irritating, and feels more refreshing when eaten.

Method 1

Ingredients: Ginger

Production steps:

Wash the young ginger and dry it. Take a clean chopping board and cut it into thin slices with a knife. Put it into a large bowl, add salt, rub it evenly with your hands, and marinate for 4 hours. To make the sweet and sour sauce: Take a clean small pot, add rock sugar and half the amount of white vinegar, simmer over low heat until the sugar melts, and let cool completely. Add another half of white vinegar, stir well and set aside. The ginger slices will release a lot of water after being pickled for 4 hours. Squeeze the ginger slices dry and put them in a clean glass container. Pour in the cooled sweet and sour sauce and press the ginger slices with a spoon. The amount of sweet and sour sauce should just cover the ginger slices. The glass container is sealed with a lid. It can be eaten after 2 days, and tastes better after a week. (You can make more and refrigerate it, where it can be kept for 2 months.) If you put 3 roselles (available in supermarkets where chrysanthemum tea is sold) in the glass bottle, the ginger slices will slowly turn pink, and our pickled young ginger will be transformed into the gorgeous sushi ginger used in Japanese cuisine!

Method 2

Ingredients: ginger, garlic

Production steps:

First, buy a jar, which is sold in large vegetable markets. You need to test the sealing of the jar first and ask the seller to test it. Light a ball of paper and put it in, then add water to see if the water seeps out. If not, then put water in the edge of the jar, cover the lid, and slowly open the lid. If it feels very tight and difficult to open, it means it is sealed well. After buying the jar, wash it, dry it and let it air out.

Then comes the preparation of salt water:

Boil purified water, let it cool, or use mineral water (again, do not add oil), put it into half of the jar, pour in 800 grams of pickling salt, and pour in 50 ml of white wine. It must be authentic Erguotou, or pure grain white wine, don't buy fake ones.

Here let's talk about the amount of salt and wine. There is no strict ratio. Add a little salt at first, try pickling the cabbage, taste the saltiness, and then add more salt as appropriate. Add more salt if you soak more peppers, and less salt if you soak more seasonal vegetables. Don't use too much wine, add a little at a time, and if you find there is white on the surface, add a proper amount.

If you like it a little sweet, you can add some rock sugar. Cut off the stems of the peppers and poke a hole in them with a toothpick. Remove both ends of fresh garlic, tear off the surface membrane, wash and dry them. If there is any moisture, wipe them dry with a kitchen steaming cloth. Half a bag of bagged green peppercorns is a must. It will make the salt water taste extra good and will prevent the white layer from growing on it. It’s not easy to buy in this supermarket. You have to go to the seasoning section of the vegetable market. Take a carrot, or pickle Xinlingmei, and cut it into pieces. This will make the brine very beautiful and slightly red, and the radish will also be crisp and refreshing. Three pounds of fresh young ginger, wash and dry. A jar of kimchi is ready. To make the ginger taste good, the auxiliary ingredients such as chili peppers, Sichuan peppercorns, garlic, and carrots are indispensable.