How to make pickled ginger slices

Pickled ginger is also a common product. It is very effective in stopping vomiting and reducing phlegm, and it is also very effective in preventing colds. Pickled ginger is also good in preventing stomach cold and stomach pain. The method of pickling ginger slices is also relatively simple. Prepare fresh ginger, peel it, and then prepare an appropriate amount of salt for pickling. A relatively simple method is to slice the ginger, marinate it with salt for a while, then wash it with clean water, put it in a container, and sprinkle it with salt and vinegar.

How to make pickled ginger slices

Method 1 Raw material formula: 100 kg ginger (peeled) 16 kg salt Preparation method: Choose young ginger before the white dew. 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 is the simplest and most direct method. Just 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 three 1. First wash the ginger and dry it. (Do not leave any raw water in it, as it will cause it 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 and cover the jar tightly to prevent air leakage. You can eat it after a few days and soak it again next time. The taste is better; Method 4 is 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.

Notes: 1. Do not peel. Some people like to peel ginger before eating it, but doing so will not bring out the overall benefits of ginger. Generally, fresh ginger can be cut into strips and slices after washing. 2. People who suffer from yin deficiency, hyperactivity of fire, red eyes and internal heat, or those suffering from carbuncles, pneumonia, lung abscess, tuberculosis, gastric ulcer, cholecystitis, pyelonephritis, diabetes, and hemorrhoids should not eat ginger for a long time. 3. From the perspective of treating diseases, ginger and brown sugar water is only suitable for patients with colds caused by wind and cold or with stomach cold and fever after being caught in the rain. It cannot be used for patients with summer heat colds or wind-heat colds, but it cannot be used to treat heatstroke. Taking fresh ginger juice can cure vomiting caused by cold, but it is not suitable for other types of vomiting. 4. Don’t eat rotten ginger. Rotten ginger will produce a highly toxic substance that can cause liver cells to degenerate and necrotize, thereby inducing liver cancer, esophageal cancer, etc. The saying that "rotten ginger doesn't taste bad" is wrong. 5. Eating more ginger is not necessarily better. The weather is hot in summer, and people are prone to dry mouth, thirst, sore throat, and sweating. Ginger is spicy and warm, and is a hot food. According to the principle of "cooling the hot", it is not advisable to eat too much. You can just add a few slices of ginger when cooking or making soup.

<<: How to make fried chicken with fir oil

>>: How to pickle sweet and sour ginger slices