How to pickle ground ring

Ground ring is a kind of traditional Chinese medicine and also a wild root vegetable. This kind of ground ring is sweet and crispy. It is also called ground ring. It is one of the most common pickled dishes of the Korean people. Ground ring is cold in nature, but non-toxic. It has preventive and therapeutic effects on many human diseases. It can replenish deficiency and calm the middle, and can also eliminate heat accumulation in the body. It’s just that people don’t know much about ground ring and don’t know how to pickle it. Now the editor will write down the pickling method of ground ring in detail, and friends who like to eat ground ring can learn it.

Ingredients for pickled ground ring

When pickling ground rings, you can prepare ten kilograms of fresh ground rings, one kilogram of edible salt, five kilograms of vinegar, and five kilograms of sugar.

Specific steps for pickling ground ring

1. Peel off the skin of the purchased ground ring, then soak it in clean water for four to six hours to remove the mud and sand on the surface, take it out and drain the moisture.

2. Put a layer of salt in the pickle jar, then put a layer of ground rings, repeat this process until it is about 80% full, and finally cover the jar. Empty the jar once a day.

3. After three to five days of pickling, take out, clean, cut into long strips, drain and set aside. Put sugar and vinegar in a pot to make a sauce, then boil until the sugar inside is completely dissolved, turn off the heat and let it cool naturally.

4. Put the pickled ground rings in a container for pickling pickles, pour the cooked sauce on top, then mix it evenly with chopsticks, and then seal it. You can take it out and eat it after about three days.