How to pickle pickled ginger?

After pickling young ginger, it tastes very refreshing and delicious, and the method is also very simple. If you want to pickle, you only need to pay attention to some small details, and you can pickle very delicious ginger. I will tell you in detail how I pickle it, I hope it will be helpful to you.

Young ginger - crisp, sweet and sour.

[Ingredients]:

Ginger, salt, rock sugar, white vinegar and water.

[Exercise]:

1. First clean the prepared ginger, dry it, peel it and cut it into thin slices, put it in the pot, and add an appropriate amount of edible salt. You can pickle the ginger and discard the water.

2. Soak the pickled ginger in cold boiled water for about 3 hours, then drain off the water and dry it for later use.

3. Pour water from the pot. After the water boils, add appropriate amount of rock sugar and white vinegar and simmer over low heat. After the rock sugar is fully melted, let it cool to form the sweet and sour juice we need.

4. Put the dried ginger slices into a clean glass container and pour in the dried sweet and sour juice. The amount of sweet and sour sauce is just less than the ginger slices, and it can be used after marinating for about 10 days.

Tips for young ginger:

I think there are not many techniques for pickling young ginger, there are only some aspects that need to be paid attention to. Overall, the pickled young ginger is delicious.

1. Selection of ginger: Try to choose plump, fresh ginger, which will make it fuller, fresher and better in taste.

2. Regarding the thickness of ginger: When cutting ginger slices, try to cut them as thinly as possible. Thin slices will be crispier and taste better when marinated.