Pickled Tender Ginger
1.
Tender ginger from the vegetable farm
2.
Remove the reddish part of the tender ginger, wash it, and dry it in a ventilated place
3.
Ginger shavings
4.
Add a little salt and stir well
5.
Marinated to water
6.
I started to make sweet and sour sauce. The ratio I saw on the Internet was water: vinegar: sugar=1:1:1. Put granulated sugar, white vinegar and water into a pot and boil it. I also added some dried roselle flowers and boiled together, and let it cool. use
7.
The ginger slices that have been marinated for a period of time are squeezed out. I also rinsed it with pure water
8.
Put the tender ginger slices in the jar
9.
Pour in the cold sweet and sour sauce
10.
Store in the refrigerator, ready to eat after 2-3 days
Tips:
Because I can’t eat spicy, the slices made with a plane are very thin, much thinner than slices cut with a knife, so it’s not so spicy. Its practical sugar pickled ginger slices yields faster, and the marinated ginger slices are less expensive. It’s not so spicy and crispy. I added roselle for its good-looking color. If not, I won’t add it.
