1. Prepare 2 kilograms of fresh ginger, 200 grams of edible salt, appropriate amount of rock sugar, and appropriate amount of white vinegar and rose vinegar.

2. Wash the prepared fresh ginger with clear water, scrape the epidermis with a skin scraper, and then cut it into thin slices with a clean knife.

3. Put the sliced ginger into a clean container, mix with salt and marinate for 3-5 hours.

4. Pour out the salt water, then put it into clean gauze and squeeze it hard to squeeze out all the water inside.

5. Prepare spices such as rock sugar, white sugar and rose vinegar, and put them into the pot to boil the rock sugar. When it is completely melted, turn off the fire and cool.

6. Put the pickled ginger slices into a clean container, add the cooked sweet and sour juice, mix well and seal and pickle.

7. You can start eating in two or three days.