Ingredients: 5000g fresh ginger, 0/000g sugar/kloc-,500g soy sauce and 500g refined salt.

Production method: 1. Wash fresh ginger piece by piece, scrape off the skin, wash and cut into thin slices, put it in your basin, sprinkle with a little salt and marinate.

2. Take a casserole, light it, add a little water, sugar, vinegar, refined salt and soy sauce to boil, and pour it into the basin to cool.

3. Pour out the salted ginger, add the cold sweet and sour juice, soak the ginger slices for 2 days, and take them out to eat.

How to make pickled ginger?

The method of pickling ginger:

Ingredients: 500g of ginger (peeled) and 60g of salt.

Practice: 1. Buy ginger, it is best to buy tender ginger.

2. Wash and dry ginger before pickling.

3. Slice ginger, preferably thinner.

4. According to the ratio of 10 kg ginger and 4 salt, mix the salt and ginger slices and stir evenly.

5. After pickling for 2-3 hours, when there is marinade, take out the ginger slices and drain them with gauze.

6. Bottle and seal the drained ginger slices, and put some sugar in one bottle for later use. When you want to eat, eat this bottle first. After eating, put the sugar in the second bottle for later use.

How to make pickled ginger?

1, ginger washed and dried. Not peeling helps to preserve the overall efficacy of ginger.

2. Slice the dried ginger and marinate it with salt for about half an hour. The thickness of ginger slices can be determined according to personal preference.

3. Wash the salt on the ginger with cold boiled water and drain it.

4. Boil white vinegar and sugar in a pot and cool. You can't get oil on the pan. As we all know, oil is the killer of all pickles. It is best to use some containers that usually boil water to cook. As for how much sugar to add, it depends on your taste.

5. Put the ginger slices and sweet and sour water together in a sealed container and put them in the refrigerator. You can also put some chopped garlic at the same time to sterilize it and eat it after a few hours. Be sure to seal it. In order to enhance the sealing, you can stick a layer of plastic wrap on the bottle mouth and then tighten the container cover.

Does anyone know the method of pickling sour ginger in Guangxi?

Talk about ancient laws in Guangxi (actually, it was my grandmother's practice);

1. Stir-fry a bowl of dried glutinous rice, then add water to cook it, take out the glutinous rice, get a pot of milky rice soup, and dry it;

2. Wash ginger, dry the surface moisture, add some salt and knead well;

3. put it in the pickle jar with rice soup, seal it, and eat it at least half a month later.

But my mother's approach is relatively simple. Cool with boiling water, add salt, wash and dry ginger, and put it in a jar for a few days.

How to pickle ginger acid in Guangxi

Prepare ginger and pepper first, wash them with clear water, then put them in a jar or bottle, then pour some salt and some sour vinegar, shake them in the pot, and mix them as well as possible! Remember not to put too much salt. Finally, the amount you want to drown depends on the amount. Just put the vinegar in the container for 3 minutes. Do you want old vinegar? It's not delicious

What should I do if ginger turns sour during pickling?

There is less salt, put some sugar to see if it can improve the taste.

What if pickled ginger is a little sour?

Excuse me: What's the acid after ginger is pickled for half a month?

What should I do if the pickled ginger is sour

It's normal for you to eat some, as long as it doesn't change its taste, because the pickled products have produced a lot of acetic acid, and when it meets the air, it will produce a white substance attached to the surface of the upper pickled products. You don't want to add anything, as long as the sealing effect is good, open it less, add water next to the glass jar, and add water appropriately in a few days. I will pickle some at home, such as sour radish, sour pepper and chopped pepper. And some dried vegetables. In addition, my family will definitely pickle and chop peppers and ginger in winter. Don't worry, you can leave me a message in the future. I can answer, and I will tell you what you want to do in the future. I can also teach you some methods. By the way, next time you make pickled products, you must use clay pots.

Does anyone know the pickling method of Guangxi sour ginger? 50 points like this in the picture.

This is a specialty of Pumen Town, Xindu Town, Hezhou City, Guangxi. My wife happens to be from Pumen Town, and my family made it all by themselves.

How to brew sour ginger

The practice of soaking ginger

Ingredients: some fresh ginger, Liangbaikai 1000ml, 40g salt, 50ml high-alcohol liquor.

Practice: 1. Clean the sealable container to ensure that there are no oil stars.

2. Pour in cold boiled water and salt and fully melt.

3. Peel and wash ginger, dry the surface moisture and put it in salt water.

4. Add garlic cloves, red peppers and white wine, then seal the container and take it out after one week.

Tip: ● Only tender ginger can be used for soaking ginger, not old ginger. Peeling can make ginger taste better. If you want to have a better effect, you can cut a few more knives on ginger.

● Oil stains are the enemy of kimchi. Except containers, including chopsticks and other tools that you will use in the future, you must ensure that there are no oil stains, otherwise the whole can of kimchi will go bad.

● High liquor can not only make the soaked ginger taste better, but also reduce the possibility of deterioration of kimchi water. You can use Erguotou in Beijing.

● Sealing is a key detail. If you use a pickle jar, you must remember that there should always be water in the jar at the mouth of the jar. If you use a bottle with a rotating mouth, you'd better put a bigger one in the lid.

Plastic wrap, which can not only strengthen the sealing performance of the cover, but also prevent the inner surface of the cover from being corroded and rusted.

● The sour taste of pickled ginger is produced by natural fermentation. Do not add white vinegar unless you are in a hurry to eat. The taste made in that way is far from being directly fermented. So are other pickles.

Another way to do it.

Answer: 250g of tender ginger.

B 340g white vinegar 100g white sugar 10g salt.

Scrape off the skin of A, slice it as thin as possible, pour in boiling water, soak for 2 minutes, and drain. Put it in a clean bottle.

Put B into non-aluminum pot and heat until sugar and salt are dissolved (not too hot). After cooling, pour it into a ginger bottle, let the ginger dip in vinegar, cover it, cool it and put it in the refrigerator (it should be ok without the refrigerator), and soak it for more than 2 days.

Another simple way is to marinate with soy sauce: generally use soy sauce, pour the tender ginger slices into the bottle, and then pour the soy sauce to cover it tightly. The ratio of soy sauce to ginger is about 1.5: 1, or at least let soy sauce completely submerge ginger. Soak for more than 3 days.