Vinegar Pickled Ginger

Name: Vinegar Pickled Ginger
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 800g Zijiang; 15g salt; Some Vinegar; 100g Sugar

by Qi_feXjZ8E2

4.8 (1)

Favorite

2

Difficulty

Normal

Time

48h

Serving

2

Now Zijiang is available in large quantities, soak a few bottles and put it in the refrigerator if you want to eat it. The taste is sweet and sour with a little spicy and crunchy. It is very appetizing in summer. Isn't it said that you eat radish in winter and ginger in summer? "

Ingredients

Vinegar Pickled Ginger

1. Fresh ginger (tender ginger).

2. Wash and air dry.

3. Cut into slices and marinate for half an hour with 15 grams of salt.

4. The salt melted after half an hour.

5. Prepare vinegar. I like glutinous rice vinegar mixed with pure rice vinegar.

6. Put the ginger into a clean, water-free and oil-free glass bottle, add sugar, and pour the two kinds of vinegar into the bottle, subject to the submerged ginger.