Pickled Sour Ginger Bud

Name: Pickled Sour Ginger Bud
Total time: 2 d
Yield: 4
Cuisine: Chinese
Ingredients: 1000g Ginger (Zijiang); 600g chili; 180g Coarse salt; 50g Rice vinegar; 10g pepper; 15g White wine

by Jackey cat

4.8 (1)

Favorite

Difficulty

Easy

Time

48h

Serving

4

At the beginning of the year, there was a poisonous ginger incident, so that the price of ginger this year was soaring. In the past, the price of ginger sold for about 3-5 yuan per catty is now 10-15 yuan, which can already buy two catties of pigs. The meat is served, and the price is staggering, but the cat prefers to use some ginger in the preparation of dishes to improve the smell and flavor. No matter how expensive it is, you have to buy it. I happened to see ginger today. Bud sells, 5 yuan a catty, you still don’t want to choose, that's okay, just buy two catties, make my mother’s favorite pickled sour ginger, personally feel that this stuff is more delicious than tender ginger, used for pickling, taste It is sour and full of ginger flavor, and it is not spicy. It is a great gift for mothers who love this bite. It is also a great gift for Mother’s Day.

Ingredients

Pickled Sour Ginger Bud

1. Ginger sprouts, covered with fibrous roots, clean up

2. Clean them up and clean them

3. Wash the green and red peppers

4. Put it in a cool place to dry the water

5. At the same time, clean the kimchi bottle, and then dry the water in the bottle

6. Pour in a little boiled water and rinse

7. Pour coarse salt into the basin, pour boiling water to melt it

8. Also brew the pepper with hot water to make it taste

9. When the ginger sprouts and green and red peppers are aired until they are a little wilted, they can be put into the kimchi bottle

10. Pour salt water and pepper water, then pour a little rice vinegar and a sip of white wine

11. Cover with a lid, pour a little water to seal, put a label to indicate the marinating time, generally you can eat it in about 15 days

Tips:
1. The jar of pickled sour ginger must be cleaned, and there is no oil and no raw water. It is best to blanch it with boiling water before using it.
2. Indicate the time. Generally speaking, such sauerkraut has the best flavor in 15-20 days.
3. Put a little vinegar in order to increase its acidity. If you don’t like it too acidic, use less salt, which can also achieve the acidity effect, but the acidity will be slightly reduced.