How to pickle ginger without spicy ginger

Jiang Bu La is a root vegetable that looks similar to ginger, but is not spicy at all. This vegetable is a common ingredient for pickling. It has a crispy texture and a refreshing taste. It is one of the common side dishes on the table. But how to pickle Jiang Bu La best? If you don't know this, you can take a look at the editor's detailed introduction to the pickling method of Jiang Bu La.

How to pickle ginger without spicy

The method of pickling a large amount of spicy ginger is very simple. After buying fresh spicy ginger, do not wash it in water. Try to clean the soil on the surface with your hands, then put it directly in the pickle jar, add clean water and peppercorns, and then add table salt and pickle it. After pickling for about twenty minutes, you can take it out and eat it. When eating, wash it again, then cut it into shreds, add sesame oil and a small amount of vinegar to season it.

How to pickle ginger without spicy

Ingredients for pickled ginger

500 grams of fresh non-spicy ginger, a bag of vinegar, and 400 grams of white sugar.

Specific steps to make pickled ginger less spicy

1. Remove the ginger skin from the purchased non-spicy ginger and cut it into long thin slices. Then put water in a pot, bring it to a boil, pour in the non-spicy ginger slices and blanch them for about three minutes, take them out, soak them in cold water for about three hours, then take them out and drain the water.

2. Heat sugar and vinegar in a pot, mix them together and stir well to dissolve the sugar completely, then let the prepared sauce cool down naturally.

3. Put the processed ginger in a pickled vegetable container, then pour the prepared sauce into it, mix well, let the sauce cover the ginger, and then seal it. It can be taken out and eaten after about three days. This method of pickling ginger is suitable for people to use when pickling a small amount of ginger.