Ginger Pickled in Vinegar

Fresh young ginger (tender ginger).

Wash and dry the moisture.

Slice and marinate with 15 grams of salt for half an hour.

The salt dissolved after half an hour.

Prepare vinegar. I like to mix glutinous rice vinegar and pure rice vinegar in equal parts.

Put the young ginger into a clean, dry, and oil-free glass jar, add sugar, then pour in the two kinds of vinegar until they cover the ginger.

Cover it and put it in the refrigerator; you can taste it after two days.

Finished product. Sweet, sour, and crisp, cold and refreshing.