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How to make pickled young ginger

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    Young ginger bought at the market

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    Remove the outer light red part of the young ginger, clean it, and air-dry it in a ventilated place

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    Slice young ginger with a plane

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    Add a little salt and stir evenly

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    Marinate until water comes out

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    Start making sweet and sour sauce. The ratio I saw online is water: vinegar: sugar = 1: 1: 1. Take sugar, white vinegar and water and put them into a pot and boil. I also added Boil some dried roselle flowers together, cool and set aside

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    Squeeze out the juice from the ginger slices that have been pickled for a period of time. I also rinsed them with pure water

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    Put the young ginger slices into the jar

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    Pour in the cooled sweet and sour sauce

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    Put it in the refrigerator and eat it in 2-3 days

Tips

Because I can't eat spicy food, the slices cut out with a plane are very thin, much thinner than those cut with a knife, so they are not so spicy
In fact, pickling ginger slices with sugar will release the water faster, and the pickled ginger slices are not so spicy and crisp
I added dried roselle flowers just to make the color look better. If I don’t have it, I won’t add it.