How to pickle fresh ginger and how to pickle fresh ginger

The pickling method of fresh ginger is as follows:

1. First of all, wash the ginger and dry it, cut it into thin slices, add salt, and rub it by hand for four hours. 2. Put rock sugar and white vinegar in a pot and boil slowly over low heat to melt the rock sugar and let it cool. 3. Put the ginger slices dry and put them into a clean glass container, pour in the cool sweet and sour sauce and press the ginger slices with a spoon, the amount of sweet and sour sauce should be just over the ginger slices, and it can be covered and sealed for two days.

The easiest and most direct way to marinate ginger is to wash the ginger, cut it into thin slices with a knife, marinate it with salt for a while, about 2 minutes, and then wash it with water, put it in a container, sprinkle salt and vinegar in it, and cover it. If you like something sweeter, add some sugar. It took almost an hour or so.

It's very simple and quick to do so. And it tastes great, don't you say, I'm making this now, heh. I can enjoy the food very much.

You can try. By the way, to add a point, don't buy the old ginger you buy, the old one is not delicious. Tender ones are more delicious.

Pickled ginger Ingredient recipe Ginger (peeled) 100 kg Salt 16 kg Preparation method Use tender ginger before white dew. After selecting the fresh ginger with water, rub off the outer skin, put it in the basket, and sprinkle a layer of salt on each layer of ginger, more up and less below. Stir once a day, and after 5 to 6 days, it will be the finished product.

Quality standard The color is golden, crisp and not rotten, with a strong fresh ginger smell.

It's the same as pickling peppers.

Prepare materials: 5 catties of freshly cleared ginger, a little salt, a little rock sugar, 2 bottles of vinegar, and a little rose vinegar.

Production steps: 1. After washing the ginger, control the moisture and scrape it into pieces with a skin scraper.

2. Add salt and marinate, grasp and knead evenly.

3. Marinate the excess water.

4. Drain the water, dry it, put it in a clay pot, and put it on the rock sugar.

5. Put them into the jars of the two hungry tribes respectively.

6. Add 9 degrees of rice vinegar and soak and submerge the ginger shreds.

7. Seal the jar and marinate for two days.

8. Finished product drawing.

Ingredients: 700 grams of tender ginger. Excipients: 100 grams of sugar, 100 grams of white vinegar, 100 grams of water, a little salt, a little dried roselle.

Steps: 1. Tender ginger bought from the vegetable market.

2. Remove the light red part of the ginger from the outside, clean it, air dry it in a ventilated place.

3. Slice the tender ginger with a planer.

4. Add a pinch of salt and stir well.

5. Marinate until the water comes out.

6. Start to prepare sweet and sour sauce, the ratio seen on the Internet is water: vinegar: sugar = 1:1:1, take sugar, white vinegar and water and put it in a pot to boil, I also added some dried roselle, cool and set aside.

7. Squeeze out the juice of the ginger slices that have been marinated for a period of time, and rinse them with pure water once.

8. Put the tender ginger slices into the jar.

9. Pour in the sweet and sour sauce to cool.

10. Put it in the refrigerator and refrigerate, and you can eat it after 2-3 days.

Here's how to marinate fresh ginger:Ingredients: 800 grams of tender ginger.

Excipients: 5 grams of refined salt, 20 grams of white sugar, 150 ml of rice vinegar, 30 ml of balsamic vinegar, 30 ml of light soy sauce.

Tools: basins, cutting boards, knives, glass bottles.

1. Prepare all kinds of raw materials.

2. Tender ginger, under flowing water, wash and dry.

3. Cut into slices of moderate thickness.

4. Cut all the tender ginger and put it on a clean and oil-free plate.

5. Sprinkle in refined salt, wear disposable gloves, mix well and marinate for about 1 hour.

6. Turn it over halfway, and a lot of juice comes out of the spike-shaped namarinade.

7. Squeeze out the marinade and put it in the glass bottle prepared in advance.

8. Add white sugar on top of the ginger.

9. Pour in rice vinegar, balsamic vinegar and light soy sauce.

10. Tender ginger should be immersed in the sauce and sealed for storage.

Peel and wash the fresh ginger, put the salt to marinate the water, pour out the water from the pickle, add white wine, pepper, vinegar, extremely fresh, sugar, red pepper, garlic slices, marinate for 7 days, the specific method is as follows:

The ingredients that need to be prepared in advance include: fresh ginger 360g, appropriate amount of sugar, appropriate amount of salt, appropriate amount of liquor, appropriate amount of extremely fresh flavor, appropriate amount of chili pepper, appropriate amount of Sichuan pepper, appropriate amount of garlic slices, and appropriate amount of vinegar.

1. The first step is to peel and wash the prepared fresh ginger, drain the skin and serve it all.

2. Drain and add salt, grasp well, and let stand for half an hour.

3. After half an hour, pour out the marinated water, add white wine, Sichuan pepper, vinegar, extremely fresh, sugar, red pepper, and mix well.

4. Add garlic slices.

5. Pour into a container and let stand for 7 days.

It can be taken out and eaten after a few days.

Notes:1. Peel the fresh ginger and marinate it in salted water, so that the taste will be better.

2. The container of pickled ginger should be clean to prevent bacteria.