How to pickle purple ginger

Purple ginger is also called "zi ginger" because of its purple tip. In fact, zi ginger is relatively tender ginger, just with a different name. Because it is tender ginger, the spicy taste is not very strong, so it can be made into dishes, or it can be made into pickles, candied ginger, dried ginger, etc. However, people generally like to pickle it into kimchi and eat it, which will taste more delicious. So how should zi ginger be pickled to make kimchi? What is the best way to pickle ginger? Let me introduce it to you today.

1. The method of pickling kimchi with ginger is very simple

2. Take out the pickled ginger and dry the surface moisture, then soak it directly in kimchi water for pickling. Generally, the ginger kimchi will be ready after more than ten days, and you can take it out and eat it whenever you want.

How to pickle ginger

1. Ginger is best when pickled into a sweet and sour taste. You need to prepare 500 grams of ginger, 200 grams of rice vinegar, 100 grams of sugar, 30 grams of table salt, and two roselle flowers.

2. Wash the prepared ginger, dry it, cut it into thin slices, then put the ginger slices into a bowl, add table salt and mix well, then marinate. After marinating, take it out and squeeze out the water inside.

3. Put vinegar and sugar in a bowl, heat in a microwave for three minutes, take out and cool, put the marinated ginger slices into a clean glass bottle, add sweet and sour sauce, put in Roselle, then seal and marinate. After 24 hours, the ginger will be flavorful, and it will taste best after three or four days.

Why do we often add ginger when cooking? Why is there always free pickled ginger in sushi restaurants? Even if Yoshinoya only serves beef rice, you can always get some young ginger. In our daily lives, there are many habits that seem so natural. In fact, they can continue to exist, especially those that have been passed down from generation to generation. There must be a profound reason for this, but we have not yet realized it.