Fruit Vinegar Pickled Ginger

Name: Fruit Vinegar Pickled Ginger
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 550g ginger; 120g crystal sugar; 300ml Apple cider vinegar; 2g Refined salt; 1 piece Glass jar

by Happy elf a

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

4

As the saying goes: eat radish in winter and eat ginger in summer, without a doctor's prescription, since ancient times, there has been a saying that ginger can cure all diseases. Because ginger contains oily volatile oils such as gingerol, gingerene, phellandrene, citral and aromatics; there are also gingerol, resin, starch and fiber. In summer, people tend to eat more raw and cold foods and are more exposed to moisture, which can easily damage the spleen and stomach yang, loss of appetite, and fatigue. Eating ginger at this time can exert the medicinal effects of ginger, dispel cold and heat, appetite and relieve diarrhea, invigorate the stomach, increase appetite, and relieve fatigue and refreshing.
It's another good food festival for Aberdeen ginger for a year. Its food festival is relatively short and will pass in a flash, so at this time of the year, as long as you meet it in the vegetable market, you will buy some home. I remember I made pickled ginger last year. Last year, I made pickled ginger. This year, let’s cook it in another way. Soak it with fruit vinegar and add some rock sugar to make it sweet and sour. . . After 20 days of soaking, it is sour and sweet. The entrance is crispy and sweet at first, and the aftertaste is slightly spicy. It really does not disappoint my patience~~~

Ingredients

Fruit Vinegar Pickled Ginger

1. Aberdeen ginger is prepared.

2. Soak in light salt water for 10 minutes, wash and drain.

3. Rock sugar, apple cider vinegar, glass jars are prepared.

4. Dry the ginger and cut into thin slices.

5. Put it into a clean, water-free and oil-free glass jar.

6. Pour in apple cider vinegar.

7. Add rock sugar.

8. Seal the glass jar, put it in a cool place, and soak for more than 20 days.

Tips:
1: After washing aberdeen ginger, be sure to dry it in the sun.
2: The glass jar must also be water-free and oil-free, pour the fruit vinegar and seal it, and place it in the shade.
3: When eating, the chopsticks should also be clean and free of water and oil to prevent deterioration.
4: After the soaked ginger is eaten, if the soaking juice has not deteriorated, you can continue to soak the second pot. I won't tell you, I have already started making the third pot.