How to pickle ginger at home? How to pickle ginger at home?

Ginger, also known as Jerusalem artichoke, is a common ingredient with a crispy texture and rich nutrition. It is usually best eaten after being pickled. However, some people do not know how to pickle ginger. Today, the editor will make a special introduction to this and tell you how to pickle ginger at home.

How to pickle ginger at home

Five-spice ginger

1. When pickling Japanese ginger, you can pickle it into five-spice Japanese ginger. You need to prepare 150 grams of salt, 2 kilograms of Japanese ginger, 10 grams each of pepper and aniseed, 100 grams of white wine, 150 grams of light soy sauce, and an appropriate amount of sugar.

2. Wash the ginger with clean water, drain the water on the surface, and then put it into the pickled vegetable jar. Then put the pepper, aniseed, sugar, light soy sauce, etc. into the pot and add clean water to cook into five-spice juice.

3. Pour the cooled five-spice juice into the Japanese ginger, add appropriate amount of white wine, seal and marinate. After half a month, the homemade Japanese ginger will be pickled and you can take it out and eat it whenever you want.

Homemade pickled ginger slices

1. If you don’t want to pickle too much, you can directly pickle the Japanese ginger slices. When pickling, wash the Japanese ginger, cut it into slices, add salt and pickle it for a few hours, and remove the pickled water.

2. Add appropriate amount of white sugar, balsamic vinegar and light soy sauce, stir them evenly and marinate them. Generally, the ginger slices can be seasoned in 24 hours. After that, take them out and add sesame oil to enhance the flavor, and then eat them directly. This method is suitable for everyone to eat as soon as they are marinated.