What is the correct pickling method of sweet and sour ginger?

The pickling method of sweet and sour ginger is as follows:

1, the surface of the bought ginger can be cleaned without scraping, and the ginger skin is more effective. I still can't help but scrape off the ginger skin.

2. Slice the washed ginger, add some salt and mix well. It should be marinated for at least 20 minutes. I marinated it all night, which is more tasty and can reduce the spicy taste of ginger.

3. Ginger slices pickled with salt must be drained first, then washed with cold water to remove the spicy taste of ginger slices, and then drained or controlled to dry.

4. Prepare a glass container. If there is no ceramic container with a lid, prepare rice vinegar and sugar. You can use rock sugar. If you use rock candy, you need to heat vinegar to melt it, and then put it in a clean oil-free container to cool it for later use. White sugar doesn't need heating.

5. First, pickle the fresh ginger slices and control the moisture. At this time, if you taste the salty degree, you don't need to add salt, otherwise you need to add a little salt and put it in the container.

6. Pour in white sugar and then white vinegar. White sugar can be added several times and melted directly with white vinegar. White vinegar tastes better than ginger slices.

7. Then cover and seal 1 day. The longer the pickling time, the better.