Ingredients: 2500g of fresh ginger, 2500g of first-class brine, 0/50g of red pepper/kloc-0, 20g of salt/kloc-0, 25g of brown sugar, 50g of white wine, and one seasoning packet/kloc-0.

Steps:

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.

Matters needing attention

1, pickled ginger can only use tender ginger, not old ginger. Peeling can make ginger taste better. If you want a better effect, you can cut a few edges on ginger.

2. Oil pollution is the enemy of kimchi. Except containers, including chopsticks and other tools you will use in the future, make sure there are no star oil stains, otherwise the whole jar of pickles will go bad.

3. High alcohol liquor can not only make the brewed ginger taste better, but also reduce the possibility of deterioration in soaking water. You can use Erguotou in Beijing.