How to pickle bangjiang How to pickle bangjiang

Many people like to eat pickled ginger. It looks similar to ginger, but the taste is very different. It is not spicy, crispy and tender, and slightly sweet. It tastes especially good after being pickled. So how should you pickle ginger? I will write down its pickling method in a while, and you will learn it after reading it.

How to pickle bangjiang

Pickled ginger method 1

1. When pickling bangjiang, you need to prepare one kilogram of fresh bangjiang, one kilogram of salt water, ten grams of brown sugar, five grams of white wine, twenty grams of salt, and one sachet.

2. Wash the ginger and place it in the sun until it wilts. Add the brown sugar, white wine, edible salt and sachet into the salt water and mix well to make pickled vegetable juice.

3. Put the dried ginger directly into the prepared pickle juice, make sure the juice covers the ginger, seal it and marinate it. After 15 days, the ginger will be pickled.

Pickled ginger method 2

1. When pickling bangjiang, you can prepare 500 grams of bangjiang, 15 grams of table salt, an appropriate amount of MSG, an appropriate amount of soy sauce, an appropriate amount of vinegar, 15 grams of sugar, and an appropriate amount of sesame oil.

2. Wash the prepared ginger, remove the skin, cut it into slices, blanch it in boiling water, take it out and cool it down. Then mix the soy sauce, vinegar, sugar, MSG and salt together.

3. Put the prepared ingredients into the chopped ginger slices, add a small amount of water, marinate for two days, take it out, add sesame oil to enhance the flavor, and it can be eaten directly.