Pickled raw ginger

Name: Pickled raw ginger
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Cold Dishes
Ingredients: 1000g Zijiang; 100g Sugar; 10g yellow rock sugar; 1/2 bowl white vinegar; to taste White liquor

Thin-sliced young ginger takes a sweet vinegar bath, topped with rock sugar and a seal of liquor, mellowing in the fridge into a gentle palate refresher.

30 minNewEasy Cold Dishes Pickle Sweet & Sour

Instructions

1
After cleaning the young ginger, scrape off the outer skin and drain the water.
2
Slice.
3
Put the ginger into a basin, then add sugar and white vinegar.
4
Stir evenly and let sit for half an hour.
5
After the ginger softens, put it into a clean, airtight jar without oil or water.
6
Sprinkle yellow rock sugar on the surface again, then pour an appropriate amount of white liquor to seal the surface.
7
Store in the refrigerator and it can be eaten after marinating for two to three days.