How to pickle ginger and how to pickle ginger to be delicious

If you want to soak it, wash it and put it in the kimchi jar, and then add the right amount of salt to eat it the next day, both of which are very delicious! There is a saying: eat radish in winter and ginger in summer.

The statement on the third floor is not right, and now no one eats anything that is broken, but there is a saying in our hometown that ginger is not rotten.

I'll teach you how to make kimchi, so that you can pickle ginger, it's very simple to buy a jar and wash it first, and then you don't need cold water (that is, tap water), or you just use boiling water to cool it and put it in the jar (the pot for boiling water can't have oil, which is very important). How much salt to put depends on how much water you have, more than the salt for cooking, and then it is not afraid to buy the most spicy small pepper a little more than a catty, and then the ginger is old, it doesn't matter if you put a little more, put a little pepper, and then it will be simpler, I generally soak white radish, mustard greens, ginger, Jiaotou, Dahongpao pepper, Jiang beans (to be tender, oh, the old ones are not crispy), Chinese cabbage (soaked for a day, it will not be delicious and do not soak the leaves), tender garlic, carrots, Small chili peppers (you can soak them at any time, because you can stir-fry them with pickled peppers, and they are delicious). A lot of dishes can be soaked to eat, in winter the jar generally will not produce flowers, that is, it is easy to produce flowers in summer, as long as you go to stir it every day, it will be fine, there must be an altar bottle of water outside the lid of the jar, which is also very important, if there is no jar bottle of water, it will enter the air, and the air pickles will stink, and there can be no oil, this must be noted, the dishes that have just been soaked in salt water are not very fragrant, it is not a matter of one or two days, and it will become more and more fragrant after a long time.

Put some sesame oil to make it more fragrant! Put ice in the refrigerator, bad ginger is not usable.

If you don't cut it, it may not taste good, so you can generally cut it into slices or strips, add salt, and chop the chili pepper to pickle.

Material. Ingredients: 1 kg of tender ginger, seasoning: 1 teaspoon of salt, appropriate amount of sugar, half a cup of vinegar.

Method. 1.After the tender ginger is pre-processed, cut a part into small pieces, put it in a plastic bag, then sprinkle it with salt, mix it evenly, and marinate it for 2-3 hours until it softens the water and sets aside.

2.Slice the rest of the ginger, put it in another plastic bag, add 2 teaspoons of sugar and mix well to marinate until the water is softened and set aside.

3.Then rinse the tender pickled ginger in cold boiled water, then drain and set aside.

4.Pour half a cup of sugar, vinegar and half a cup of cold boiled water into the pot and cook until the sugar dissolves, then let cool to become a sweet and sour sauce for later use.

5.Take a bowl, put in the tender ginger, then pour in the sweet and sour sauce until the tender ginger is submerged, mix well and soak for about 2-3 days to complete the pickling of tender ginger.

6.When eating, you can slice the pickled ginger and put it in a bowl, then add sweet and sour lotus root, chopped coriander, shredded cucumber and a little marinade and stir well and enjoy.

Materials to prepare:

Ginger, green pepper, Sichuan pepper, soy sauce.

Wash and drain the ginger, green pepper, and Sichuan pepper, preferably in a cool place to dry for 1 to 2 days, put it in a container (ceramic, or glass) to the soy sauce, and then seal it well, and put it in the coolest place at home. The shortest time is half a month.

Note:1Do not marinate in summer, late autumn or winter is best.

2.The container used for pickling should be washed without leaving water, and be sure to dry it before use.

3.The materials to prepare for are also indispensable for water.

Ingredients to prepare: ginger, salt, sugar.

1. Choose plump and tender ginger: When choosing tender ginger, you must choose plump and tender ginger, so that the pickled ginger has more water and is more delicious. To judge the freshness of ginger, you can observe the leaves of ginger, if it is green, it means that it is relatively fresh.

If the ginger is rotten, don't buy it.

2. When cutting ginger, try to make the slices as thin as possible: when marinating the tender ginger, remove the roots and leaves of the ginger, wash it, and then cut it into thin slices, the thinner the slices, the more crisp and delicious the pickled ginger is; The knife and cutting board for cutting ginger must be clean, not mixed with cutting meat vegetables, and the knife can be burned on the fire to sterilize.

3. The pickling time should be appropriate: after the tender ginger is cut into thin slices, the ginger has to be pickled, put an appropriate amount of salt, then stir evenly, and let it stand for about 8 hours. When marinating ginger, it is best to put it in the refrigerator if the weather is very hot.

4. Don't squeeze out the water: After marinating the ginger, squeeze out some of the water, be careful not to squeeze it too dry, then put some sugar, and stir it again.

5. Put it in the refrigerator and refrigerate: put the pickled ginger into a glass bottle, continue to put the pickled ginger water in the bottle, then close the lid tightly and put it in the refrigerator. - That's the key!

6. Eat your own pickled ginger, which is hygienic and clean, and you are not afraid of any preservatives, cyclamate and other additives; When you need to eat, use clean chopsticks to get a little out, and be careful not to dirty the ginger, so that the ginger can last for a few months, and it can also be used as a condiment for cooking vegetables to remove fish. Of course, if you like vinegar or soy sauce, you can also put some on it.

Pickled ginger ingredients: half a pound of tender ginger, half a bag of vinegar, two taels of sugar.

Method: 1. Scrape the ginger peel and cut it into long slices.

2. Put it in boiling water and boil for about three minutes, take it out and soak it in cold water for an hour, then drain the water.

3. Mix the sugar and vinegar and cook until the sugar is completely dissolved, then cool thoroughly.

4. Put the ginger into a glass container, pour in the sweet vinegar sauce to soak the ginger, and eat it in three days.

Ingredient formulation. Ginger (peeled) 100 kg Salt 16 kg.

How to make this paragraph.

Choose the tender ginger before the 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.

2. The shaved ginger is taken outdoors to dry the water. (Dry only water, not dry).

3. Blanch the bottle of ginger you are going to use with boiling water and dry it outdoors.

4. Cut the dried ginger into thin slices, of course, the thinner the better, add an appropriate amount of salt, stir evenly and marinate for a day. Flip it every hour.

5. Prepare vinegar and rock sugar, a ratio of 1:1. If you are afraid of acid, you can add some water.

6. Boil the vinegar and rock sugar with some water, wait for the rock sugar to dissolve, pour it into a bowl to cool and set aside.

7. Wash the pickled ginger with some cold boiled water, squeeze out the water by hand (squeeze it to the driest), and put it in the prepared bottle.

8. Add the cooled sweet and sour water to the bottle, fill it with ginger noodles, seal it with plastic wrap, and close the lid. Place in the refrigerator. Wait.

It can be eaten after three or four days.

Hope this helps!

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.

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.

How to marinate ginger:

Ingredients: 500 grams of ginger, 50 grams of salt, 100 grams of rock sugar, 100 grams of brown sugar, and an appropriate amount of white vinegar and vinegar.

Rinse the ginger in clean water and let it dry. Remove the skin of the ginger, then put the ginger in a container with salt, stir well and marinate overnight.

Pour out the pickled ginger juice, then dry the water on the surface of the ginger and put it in a waterless and oil-free container, add a layer of ginger and a layer of sugar and vinegar, the amount of sugar and vinegar is best to exceed the ginger, cover the lid and marinate in a warm place for about 7 days.

Wash the scraped ginger. Cut and marinate, sprinkle with salt layer by layer; Each slice of ginger touches the salt and is placed in a basin for six or seven hours to come out of the water. Pour out the submerged water, if pickled during the day, you can add rock sugar and white vinegar to marinate and cover the ginger at night.

Generally, you can eat it in three days, and you can soak it for a longer time if it is not enough to absorb the flavor. <

1. Clean the scraped ginger.

2. Cut and marinate, sprinkle salt layer by layer; Try to touch the salt in every slice of ginger; Put it in a basin for six or seven hours to get out of the water.

3. Pour out the submerged water and dry it in the sun; If you pickle it during the day, you can add rock sugar at night, etc., and you can marinate it with white vinegar and cover the ginger.

4. Generally, you can eat it in three days, and you can soak it for a longer time if it is not enough to absorb the flavor.

Pickled ginger

Ten catties of water, two and a half catties of salt, and two taels of liquor.

Production steps: 1. Boil ten catties of water, put in two and a half catties of salt, and boil;

2. After boiling, let cool, wash the ginger and dry;

3. Put the ginger in the salt water and put in 2 taels of liquor;

4. Marinate for 1 month, and that's it!!

Pickling of Cantonese sour ginger

Ingredients: Appropriate amount of fresh tender ginger with crisp and tender taste, white sugar (can be replaced with rock sugar), Zhejiang vinegar (can be replaced with rice vinegar, fruit vinegar or other vinegar), garlic cloves, and salt.

Steps: 1. Wash the surface of the ginger with water, then thoroughly dry the raw water on the surface of the ginger blocks, and cut it into thick ginger slices as you think fit.

2. Put the cut ginger slices in a container, add a little salt, mix well, marinate for half an hour, then rinse off the excess salt with a cool white boil, and drain.

3. Put Zhejiang vinegar and sugar in a pot and boil, turn off the heat, let it cool completely, pour it into the container containing the ginger slices, then crush the garlic cloves and put them in the container, mix well.

4. Seal the container and put it in the refrigerator, marinate for a few hours to become sour ginger.

Additional note: After a few hours of marinating, the ginger slices will already taste good, and the ginger slices will also turn a light pink. When marinating sour ginger, putting some garlic cloves can sterilize and disinfect, and at the same time, it can also make the ginger slices more pink, and the health care effect is also better.

Vinegar pickled ginger: sweet and sour taste

1. Cut the ginger into thin slices (ginger can be tender ginger or fresh ginger, old ginger is not suitable);

2. Prepare the container, preferably a jar or bottle, which must be washed and not oily;

3. Put the ginger slices in the bottle and add vinegar until the vinegar covers the ginger slices;

4. Seal it with a lid and store it in the refrigerator for about a week.

Pickled ginger: Sauce flavor

Pickled ginger, also known as sauce ginger, is a home-cooked side dish with thin and crispy slices, fresh sweet, salty and spicy, and rich fragrance. Selection: Choose fresh ginger with crisp texture and fine white skin color as raw materials, and it is better to harvest ginger before cold dew.

Salting - wash the good ginger that removes the miscellaneous ginger and broken ginger, put it in a bucket, stir with a stick after adding water, and remove the ginger skin; Then drain the water and salt it in a jar; Add 100 grams of salt per kilogram of ginger, put a layer of ginger and a layer of salt; Marinate for about 15 days, turning 2 or 3 times in the middle.

Sauce - cut the pickled ginger into thin slices with a blade, wash and drain with water; Then add ingredients, add about 1 gram of saccharin, sodium benzene, 2 grams of monosodium glutamate, and an appropriate amount of high-quality soy sauce per 5 kg of ginger slices; Mix evenly and put it in a cloth bag, put the ginger bag into the sweet sauce, and turn it once a week; It can be eaten for 30 days in summer, 45 days in autumn, and about 60 days in winter.