Today I will introduce the simple method of making homemade ginger:
Ginger: to taste.
Salt: to taste. Vinegar: to taste.
Sugar: To taste.
Water: To taste.
Prepare the ginger: Choose fresh ginger and cut it into thin slices or shreds for later use. You can also choose to scrape off the ginger skin with a spatula and cut it into thin slices or small pieces.
Pickled ginger: Place the sliced ginger in a clean glass jar or airtight container. Then sprinkle the ginger with salt and sugar, add the right amount of vinegar according to taste, and pour in enough water until the ginger is completely soaked in water.
Sealed container: Seal the glass jar or airtight container well, making sure the ginger is completely covered. Then shake the container to allow the salt, sugar and vinegar to mix well.
Marinating time: Place the pickled ginger at room temperature for a period of time to allow the ginger to fully absorb the salt, sugar, and vinegar flavors. Usually the marinating time is 1-2 days.
Enjoy: **The pickled pickled ginger can be stored in the refrigerator for preservation, and you can take it out directly when eating. Pickled ginger can be chopped or shredded and served as a condiment on the table and served with a variety of dishes.
If you like a more sour taste, you can add more vinegar; If you like something sweeter, you can add more sugar.
When cutting ginger slices, you can choose to use a planer knife or a slicer, and the effect of cutting thinner and more uniform ginger slices is better.
Pay attention to keep the container clean and hygienic to avoid bacterial infection.