How to pickle ginger? How to pickle ginger?

Ginger is a condiment that everyone eats almost every day. It is hot in nature, can drive away the cold, promote blood circulation, improve anti-inflammatory and sterilization, and enhance flavor and freshness. But in addition to being a seasoning, ginger can also be eaten in many different ways. Do you know this? Pickling ginger is a common way to eat it. Today I will write about its pickling method so that everyone can fully understand how to pickle ginger to make it taste best.

1. Simple pickling method

There are many different ways to pickle ginger. The simplest method is to pickle it directly with edible salt. The ratio of ginger to salt should be 10 to 2, and the ginger skin should be removed before pickling. It is best to pickle ginger around the time of Bailu. Wash the ginger and peel it, put it in a container layer by layer, pickle it, turn it over once a day, and it will be ready after five or six days. After pickling, the ginger will be golden in color, crispy in taste, and have a strong ginger smell.

2. Sweet and sour ginger

Sweet and sour ginger is also one of the common pickling methods of raw rubber. When pickling, you should wash the fresh ginger and remove the skin, then cut them into thin slices and add table salt to marinate for about half an hour, pour out the pickling water, then wash the ginger slices with clean water, after controlling the water, put it in a glass bottle, then add vinegar and appropriate amount of white sugar, mix well and marinate for about a day, and the sweet and sour ginger will be pickled.

3. Pickled ginger with kimchi flavor

Ginger can also be pickled according to the method of making kimchi. When pickling, wash the ginger, then dry the surface moisture, boil it in a pot, take out an appropriate amount of boiling water, cool it down, put it in a clean kimchi jar, then add star anise, pepper and table salt, mix well with chopsticks, then add an appropriate amount of clean raw chili, then put the sprinkling ginger in the jar to soak, cover the jar tightly, and do not let air leak. After about a week, the ginger inside will be pickled and flavorful, and it will be fresh and refreshing after taking it out, and it is especially delicious.