To pickle hot and sour ginger, you need to prepare tender ginger, white vinegar, sugar, salt and other ingredients.
1.Wash the tender ginger and be careful not to peel it, as the ginger peel also has a certain nutritional value. After washing, dry the surface moisture, which can ensure the taste and preservation time of the ginger.
2.Marinate the dried tender ginger with salt for half an hour. Salt kills bacteria on the surface of ginger while making it more brittle and tender. After marinating, slice the ginger for easier cooking and eating.
3.Wash the salt of the ginger slices with cool boiled water and drain. Ensure that the sweet and sour ginger taste is not too salty, and at the same time make the ginger slices more refreshing.
4.Put the white vinegar and sugar in a pot and bring to a boil. The ratio of white vinegar and white sugar can be adjusted according to personal taste, but generally there is more white vinegar and less white sugar, which can ensure that the sweet and sour taste of sweet and sour ginger is more distinct. Bring to a boil and let cool.
5.Refrigerate the processed ginger slices together with sweet and sour water in an airtight container. The container should be cleaned in advance and dried on the surface of the water, which can ensure that the sweet and sour ginger is stored for a longer time and is not easy to deteriorate. After refrigerating for a while, you can take it out and enjoy the sweet and sour ginger.