Pickled young ginger

Method

1. 01

   Step 1

   1 Remove the tough, rough parts of the young ginger.

   

2. 02

   Step 2

   Wash and drain.

   

3. 03

   Step 3

   Cut the young ginger into thin slices and put them in a bowl. Add salt, mix well, and marinate for about 10 hours.

   

4. 04

   Step 4

   Then squeeze the water out of the ginger by hand.

   

5. 05

   Step 5

   Soak the squeezed young ginger in a basin of cooled boiled water for about 5 hours to remove the bitter and salty taste, then squeeze out the water again.

   

6. 06

   Step 6

   Take a clean bowl, add salt, white sugar, and boiling water. After the water cools, add white vinegar (if you like soy sauce color, you can add some soy sauce to adjust the color). Adjust the seasoning to your liking, then put in the squeezed-dry young ginger to soak. Take a glass jar, put the young ginger into the container, add some sweet and sour sauce, seal it well, and store it in the refrigerator. It will be ready in about 30 days.