Sweet and sour pickled young ginger

Overview

Last year, my mother planted some ginger and harvested a lot at the end of the year. After digging it out, she buried it in the sand. A few days ago, it was time to plant ginger again, and all the ginger in the sand sprouted buds. I remembered that I had seen many people making sweet and sour pickled young ginger before, and I also knew some of the benefits of eating ginger, but I had never tried eating ginger like this. Now I happened to have ready-made young ginger right in front of me, so I immediately tried to make a jar. After eating it this morning, I felt it was sweet and sour and crispy. The tender ginger was a little spicy, and it was really delicious. It’s perfect as an appetizer in the morning to accompany porridge. But be careful not to eat too much at one time, and don’t eat after noon. . .

Tags

• vegetarian dishes
• rock sugar
• white vinegar
• salt
• young ginger

Ingredients

Steps

1. 1 Wash the young ginger and dry it

   

2. 2 Prepare a glass bottle, wash it, scald it with boiling water, sterilize it and let it dry

   

3. 3 Cut the dried young ginger into thin slices and prepare white vinegar and rock sugar

   

4. 4 Put the sliced ginger into a clean plate, add some salt and marinate for 1 hour to remove the moisture

   

5. 5 Pour white vinegar into a clean basin and add rock sugar

   

6. 6 Boil the rock sugar and white vinegar until the rock sugar melts and let cool

   

7. 7 Spread out the young ginger slices and let them dry. You can also squeeze out the water with your hands and put them into bottles

   

8. 8 Put ginger slices into a bottle

   

9. 9 Pour in the cooled sweet and sour sauce to cover the ginger slices, cover and marinate in the refrigerator for a day before eating