Ginger is commonly known as鬼子姜, its scientific name is Helianthus tuberosus, a type of edible root vegetable with high nutritional value. It can be pickled into sauerkraut, steamed and eaten with sauce, or made into sweet and sour ginger or pickled ginger as a side dish for rice, etc. When making sauerkraut, it is not recommended to eat too much in daily life.

Ingredients:

1000 grams of ginger, 2000 grams of 18% salt solution, 1500 grams of spice salt water, 20 grams of white wine, 20 grams of lees juice, 50 grams of brown sugar, 1 spice package, 800 grams of white sugar, 1000 grams of Baoxing vinegar

Method

1.

Wash the fresh, undamaged ginger, drain the water, dry it in the sun until 70% dry, cut into slices 1 cm thick, and immediately soak in a salt solution for 4 hours.

2.

Pack the ginger slices and spices into the jar, secure with bamboo slices, add salt water, brown sugar, white wine, lees juice, cover the jar lid, and fill the jar brim with water. Let it soak for 6 hours.

3.

Pour Baoxing vinegar and white sugar into another pickling jar, stir to dissolve as much as possible (even if not completely dissolved), then add the ginger slices picked out from the jar and let it soak for 6 hours.

Side dish for rice – Pickled ginger

Ingredients:

Ginger, salt, soy sauce, vinegar, sugar

Method

1.

After purchasing the ginger, wash it clean (no need to peel it) and dry off the water.

2.

Cut the slices, season with a moderate amount of salt, let it sit overnight, and then discard the brine.

3.

Soysauce, vinegar, sugar, and water are mixed according to taste, brought to a boil, then cooled, and poured into the bottle containing the ginger slices. The liquid should cover the solids. Seal the bottle with a food-grade film and tightly close the lid. It can be consumed after 3 days in the refrigerator, but I find that the flavor is even better after a week.