Young ginger soaked in soy sauce

Ginger is the most commonly used spice in our lives, and young ginger has a milder taste. It can not only be used as a cooking ingredient, but can also be pickled into pickles, which is also a good appetizer. In addition to the more traditional method of soaking in salt water, soaking it in soy sauce can actually make its flavor more unique. So today we are going to teach you how to make this appetizer.

How to pickle ginger with soy sauce

Ingredients for pickled ginger in soy sauce

When people usually pickle young ginger with soy sauce, the main ingredients are 5 kilograms of fresh young ginger, 150 grams of salt, 3 kilograms of soy sauce, and a small amount of rock sugar.

Specific steps for pickling young ginger with soy sauce

1. Wash the prepared fresh young ginger with running water, then use a knife to remove the skin. After removing it, wash the young ginger with clean water again, and then drain it.

2. Put all the young ginger in a water-free bowl, add salt and marinate for about four to five hours. After marinating, remove the water from the bowl, wash it with clean water, drain and set aside.

3. Put the prepared soy sauce, rock sugar and appropriate amount of water in an oil-free pot and heat them. After boiling, let the rock sugar dissolve, and then let them cool down naturally. When they cool to room temperature, they will become the sauce for pickled ginger.

4. Take a clean bottle, drain the water, then put the processed young ginger in the bottle, add the prepared sauce, shake it well, seal the bottle, and refrigerate it in the refrigerator. After three to five days, the young ginger will be fully flavored and you can eat it whenever you want.