How to pickle Japanese ginger?

Devil ginger, also known as Jerusalem artichoke, is a common ingredient. Let the taste of Devil ginger become richer and fuller. Many people may not be able to adapt to eating Devil ginger directly, so pickled Devil ginger becomes a better choice. Let's take a look at how to pickle Devil ginger and introduce the methods and techniques of pickling Devil ginger .

How to pickle Japanese ginger?

1. How to pickle sweet and sour ginger

Step 1: Peel and wash the Japanese ginger, soak it in salt for twelve hours and pour out the water.

Step 2: Bring a pot of water to a boil, add soy sauce and sugar, stir until dissolved and cool.

Step 3: Put the drained ginger into a clean sealed jar, and then pour in sweet and sour water to soak it.

Step 4: You can open the can and eat it after half a month.

2. How to pickle soy sauce ginger

Step 1: After peeling the ginger, soak it in clean water for five consecutive days, changing the water every day.

Step 2: Rub the Japanese ginger with salt and marinate it. After 3 days, take out the Japanese ginger and drain the water.

Step 3: Put sugar, soy sauce and vinegar in a bowl, add five-spice powder according to personal taste, and mix well with warm water.

Step 4: Put the ginger into a jar, add sweet and sour water and soak it for a week before eating.

Step 5: The amount of five-spice powder and salt and vinegar can be adjusted according to your taste.