How to pickle sweet and sour ginger to make it delicious

Ginger is a common food in our daily life. It can not only be eaten directly, but also used as a seasoning to add color to food. In terms of its effects, ginger has a very high therapeutic value. There are many ways to eat ginger, and everyone has different tastes in food. Some people particularly like sweet and sour ginger. The way to eat sweet and sour ginger is quite special and needs to be pickled. So how do you pickle sweet and sour ginger to make it delicious?

1. First peel and wash the ginger, cut it into thin slices, put it in a bowl, and marinate it with salt for 3 hours. Turn it over several times during this period to ensure that all the ginger slices are marinated evenly. Put the pickled ginger slices into a clean bottle and press it down. There will be a small amount of water when pressing. Pour out the water, add sugar, and pour in vinegar until the vinegar covers the ginger. It can be eaten after 2 to 3 days in the refrigerator. Choose original fragrant vinegar or rose rice vinegar. If you use vinegar essence or blended vinegar, it will not have the effect described by traditional Chinese medicine.

2. Prepare the ingredients, peel the ginger, cut it into thin slices with a cooking knife, marinate it with salt for one night, and then soak it in light salt water for two days. Wash the ginger slices, squeeze out the water, heat the ginger slices in a pot, add a small amount of water, and turn off the heat when it boils. Add a small amount of red yeast rice, an appropriate amount of vinegar, and an appropriate amount of sugar. After it cools down, put it into an oil-free and water-free container and marinate it for one day before eating (old ginger needs to be marinated for a few days to remove the spicy taste).

3. Wash and peel the fresh ginger, then dry it in the sun until it is 50% to 60% dry. Then cut the ginger into rice-thick slices, add appropriate amount of salt and marinate for 15-20 minutes. Then put 250 grams of water and 250 grams of rock sugar into the pot, simmer over medium heat until the rock sugar melts, then add 200 grams of white vinegar and simmer for 3-5 minutes, serve and let cool. (If using honey, no need to add water). Then put the pickled ginger in the sun to remove moisture until it is 60% to 70% dry. Finally, put the pickled and dried ginger into a glass bottle after it has cooled, and pour the cooled sweet and sour water into the glass bottle containing the ginger. It can be eaten after one day.

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