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.
7. Put the lid on and put it in the refrigerator for two days to taste.
8. Finished product. Sweet and sour, crisp, icy and cool.
Tips:It must be stored in the refrigerator and taken out with clean, water- and oil-free chopsticks when eating.
