Pickled fresh ginger

You should choose ginger with this delicate red crown and tender yellow color; this ginger is fresh and tastes good. Clean the fresh ginger and let it air dry.

Prepare light soy sauce, aromatic vinegar, Sichuan peppercorns, star anise, and rock sugar.

Heat the pot until dry, pour in light soy sauce and aromatic vinegar, then add Sichuan peppercorns, star anise, and rock sugar, and cook over medium heat until it boils. If you like it sweet, add more rock sugar; if you like it sour, add more aromatic vinegar. The ratio of light soy sauce to aromatic vinegar I use is 1 to 1.

Dry the fresh ginger, place it on the cutting board, and slice it into pieces as thin as a 1 yuan coin. The cutting board and knife must be dry, without a drop of moisture.

Place the sliced ginger into a bowl. The bowl also needs to be dry and free of moisture. Add two tablespoons of pickling salt and marinate for 2 hours.

The ginger slices released a small amount of moisture; use your hands to squeeze the ginger slices hard to remove the water.

Put the squeezed-dry ginger slices into a glass jar, which should be washed and dried. I specifically bought a sealed glass jar for pickling fresh ginger. The supermarket was having a promotion, and I spent less than the price of one jar for two jars.

Let the cooked soup cool completely, then pour it into a bottle, cover it with a lid, and store it in the refrigerator. It can be eaten the next day.

Pickled fresh ginger has a tender texture, a sweet and sour crispness, and is an excellent appetizer to go with rice. Isn't it time to pickle this delicious and nutritious fresh ginger?