500g edible ginger 200g crystal sugar white vinegar 250ml method/step Fresh ginger is peeled and washed. Please click to enter the picture description. Slice with a little salt and marinate for 10 minutes. Please click to enter the picture description. After squeezing out the water by hand, rinse with clear water to remove the salty taste of the salt. Please click to enter the picture description. Put half the ginger slices in the pickle jar. Please click to enter the picture description. After serving, cover with the remaining rock sugar. Please click to enter the picture description. Pour in white vinegar without ginger slices, cover and soak for a day and a night, and crispy soaked ginger will come out! Not only not spicy, but also crisp and sweet. Try it yourself! Please click to enter the picture description. Precautions at the end of cooking should pay attention to the new ginger, not the old ginger. Choose ginger with smooth and tender surface! If you can't see it, pinch it with your fingernails. Ginger oil feels crisp. Plastic or glass is recommended for canned vegetables.