Eat radish in winter and ginger in summer ----- Spicy and sour pickled ginger

Name: Eat radish in winter and ginger in summer ----- Spicy and sour pickled ginger
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: to taste Zigang; 1 piece Red bell pepper; to taste Garlic clove; to taste white part of the green onion; to taste Pickled chili water; 1 tbsp white sugar; 2 tbsp light soy sauce; 1 tbsp Vinegar

Shreds of young ginger, red pepper, and garlic steep in pickled-chili liquid brightened with sugar and soy, a hot-and-sour condiment to welcome summer.

30 minNewEasy Pickled & Preserved Season Sweet & Sour

Instructions

1
Ingredient images: young ginger, red chili, garlic, white part of green onion.
2
Clean the young ginger and let it air dry (if you're in a hurry, you can wipe it dry), then cut it into thin strips (I only used half).
3
Wash the red peppers and let them dry, then cut them into thin strips. Peel the garlic and cut it into thin strips.
4
Put the sliced young ginger, red pepper strips, and garlic strips into a large bowl together.
5
Add an appropriate amount of pickled chili water.
6
Add 1 tablespoon of sugar, 2 tablespoons of light soy sauce, and 1 tablespoon of vinegar.
7
Mix well, put it into a sterilized, oil-free, and water-free sealed glass jar, and start eating after marinating for a day. (Of course, it can be eaten at this time as well, it's just not as flavorful)
8
If you want to take a portion to eat first, adding a little shredded scallion before eating is also very nice.