How to pickle ginger, how to pickle 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.

Pickled ginger Open categories: Diet, diet, health care, prescription.

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 Production 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.

First of all, pour a little liquor into the washed kimchi glass bottle, lie the bottle horizontally and rotate, let the liquor be evenly washed in the bottle and then pour it out for later use. (The vegetables soaked in this way are fragrant and not easy to produce white film) The second step is to select 3 catties of high-grade tender ginger before white dew, peel and cut into pieces to dry, pour it into a clean basin, and then sprinkle an appropriate amount of fine salt and marinate for about 3 hours. (Stir 2 to 3 times halfway through, so that the refined salt is evenly soaked in the tender ginger) The third step is to pour 8 taels of vinegar and half a catty of white sugar into the spare glass bottle, and then put the drained tender ginger into the bottle and soak it for 24 hours, then put it upside down for 24 hours and put it in the refrigerator to keep it fresh, and take it as you eat.

Of course, no matter how delicious the tender ginger is, it should not be excessive, and it will hurt the body. And the time to eat ginger is also particular, the so-called eating ginger in the morning is better than ginseng soup, and eating ginger at night is like arsenic. In addition, rotten ginger contains the toxic substance safrole, which can degenerate and necrosis liver cells, thereby inducing liver cancer, esophageal cancer, etc., and is not suitable for consumption.

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

From now to the ninth half of the lunar calendar is the last period of pickling young ginger, once the young ginger is shredded, it is no longer tender ginger, but turmeric. Therefore, Lipu Qingshan today talked about the method of pickling tender ginger in the countryside in his hometown and Xiangzhou Crystal, which can be regarded as the last train to take the pickled ginger.

The practice of pickling young ginger in my hometown is more traditional, wash the young ginger that is purchased or dug home, put it in a cool place to dry the surface moisture, remove the longer pink ginger sprouts (the short ones can be left), slice them in a large basin, add an appropriate amount of salt (preferably granular salt), red pepper crumble and rock sugar according to the ratio of a pound of ginger to three coins of salt, and then sprinkle an appropriate amount of high liquor (if you want the young ginger not to be black during the pickling process, it is best to add a small amount of vinegar), mix evenly and then bottle, After a while, it becomes a delicious side dish.

When my uncle's family pickled young ginger, although the pickling process was similar to that of my hometown, there was a clear difference. In the countryside of Xiangzhou Crystal, when they pickle the tender ginger slices (often fry some rice to yellow and let it cool for later use), they do not put vinegar and rock sugar, but in the bottling process, they will scatter a layer of fried rice on the surface of the tender ginger, so the pickled tender ginger does have a unique local flavor.

In short, when people in rural areas pickle tender ginger, they basically have to go through the process of washing ginger, drying the surface moisture, slicing, mixing salt, rock sugar, and high wine.

This is a relatively simple and straightforward method, after washing the ginger, cut it into thin slices, first marinate it with salt for two minutes, then wash it with water, then put it in a container and then add salt and vinegar, cover it, and it will take about an hour.

How to pickle ginger and taste method 2.

Wash the ginger and dry it to ensure that there is no water. Choose a clean jar, pour a bowl of cold white boil into it, then add star anise, Sichuan pepper, salt, and chili pepper, then stir well, add ginger, cover and eat in a few days.

How to pickle ginger and make it delicious method three.

If you want to pickle ginger more easily and deliciously, then you are especially suitable for this fourth method, first peel the ginger, then marinate it with a little salt, and then drain the water and then add white vinegar and rock sugar, the amount should not exceed the ginger, so that the taste will be better.

Step 1: Wash the tender ginger and trim the edges and corners with a knife;

Step 2: Wash the ginger slices;

Step 3: Add salt, marinate until the water becomes soft, drain the salt water (1-2 hours is sufficient);

Step 4: Add an appropriate amount of sugar (more or less according to personal preference);

Step 5: Add white vinegar (also according to personal preference);

Step 6: Put it in an appropriate bottle, put it in the refrigerator and freezer it, and you can eat it in 2-3 hours.

Because the sugar water has not been boiled, the pickled ginger is eaten within a week, so the number of pickled grams above is relatively small, just a small bottle, this is also easy to make, and it is good to eat it.