How to pickle sweet and sour ginger

Sweet and sour young ginger is a good appetizer and is very suitable for friends who love ginger. Eating a small amount of ginger on a regular basis can increase heat and prevent colds, enhance the immune system, and has many benefits to the body. The usual method of pickling sweet and sour ginger is very simple. Prepare sugar and vinegar, and then prepare young ginger. It is best to peel the ginger. Be sure to buy young ginger. Ginger that is too old will affect the taste and is easy to pull into strings.

Sweet and Sour Ginger

Material

1 kg young ginger 300 g No. 2 sand 300 g Gongyan vinegar 300 g water 300 g

practice

When choosing young ginger, you should pay attention to the following points: 1. The redder the front part, the spicier the young ginger. 2. Young ginger will be spicier after the Ghost Festival.

Divide the young ginger into several sections and use a spoon to scrape off the thicker skin.

After scraping the skin, wash the skin with clean water, then cut into thin slices, or cut into small pieces! Then sprinkle with salt and mix it with your hands. After two hours, there will be a lot of bitter water!

Wash the young ginger with boiled water, and then soak it in boiled water for 3 hours!!!

Cook the sugar and vinegar water. Because I use No. 2 sand, the color is a little yellower. If you like it sweeter, you can increase the amount of sugar.

After the sweet and sour water has cooled down, you can put the young ginger into a glass bottle that has been sterilized with hot water, and then pour in the sweet and sour water! I will first squeeze out the moisture from the young ginger, then bottle it!!! Put it in the refrigerator for three days, and you will have delicious young ginger to eat!!

Pickled Ginger in Rock Sugar and Sour Sauce

Material

1 jin of young ginger, 300 grams of rock sugar, white vinegar

practice

1. Buy young ginger and rinse it clean.

2. Place in a sieve and blow dry, about 2 hours in summer. Use a knife to remove the red parts.

3. Cut part of the ginger into thick slices, and use a plane to slice the rest into thin slices.

4. Put rock sugar into white vinegar, bring to a boil over low heat, turn off the heat and let cool.

5. Take a clean container, place the thick ginger slices at the bottom and the thin slices on top.

6. Pour in completely cooled rock sugar vinegar, enough to cover the ginger slices. Cover and marinate for 15 days until the ginger turns red.