How to pickle ginger with soy sauce

Pickled ginger in soy sauce is a famous dish in Hunan cuisine. It is delicious and nutritious, especially suitable for people to eat in winter. It can improve the body's resistance to cold and reduce the occurrence of colds. So how to pickle ginger with soy sauce? Let me tell you in detail.

How to pickle ginger with soy sauce

Ingredients for pickled ginger in soy sauce

When people usually pickle young ginger with soy sauce, the main ingredients are 5 kilograms of fresh young ginger, 150 grams of salt, 3 kilograms of soy sauce, and a small amount of rock sugar.

Specific steps for pickling young ginger with soy sauce

1. Wash the prepared fresh ginger with running water, then use a knife to remove the skin. After removing it, wash the ginger with clean water again, and then drain it.

2. Put all the young ginger in a water-free bowl, add salt and marinate for about four to five hours. After marinating, remove the water from the bowl, wash it with clean water, drain and set aside.

3. Put the prepared soy sauce, rock sugar and appropriate amount of water in an oil-free pot and heat them. After boiling, let the rock sugar dissolve, and then let them cool down naturally. When they cool to room temperature, they will become the sauce for pickled ginger.

4. Take a clean bottle, drain the water, then put the processed young ginger in the bottle, add the prepared sauce, shake it well, seal the bottle, and refrigerate it in the refrigerator. After three to five days, the young ginger will be fully flavored and you can eat it whenever you want.