How to pickle ginger

Everyone should be familiar with ginger, which is a very important condiment in life. But when it comes to American ginger, some people may know that its appearance is similar to ginger. Because it is an introduced variety, it is called American ginger. There are many ways to eat ginger, pickling and making wine are the most common methods. So, what is the method of pickling ginger? Let’s take a look below.

1. How to make pickled Jerusalem artichokes

1. Wash the prepared fresh Jerusalem artichokes with clean water, remove the moisture and place them in a cool place to dry for two to three days, and set them aside after the surface is dehydrated.

2. Put the dried Jerusalem artichokes in a sealable bottle or jar, then boil the peppercorns and star anise with water, then let cool and set aside.

3. Mix the prepared noodle sauce, soy sauce, white sugar, a small amount of oyster sauce and white wine together, then put them into the Jerusalem artichokes. Finally, pour the boiled pepper water into the Jerusalem artichokes, mix well and seal for marination.

4. The Jerusalem artichokes will be marinated in about fifteen days, but the longer they are marinated, the better they taste and the stronger the flavor of the sauce will be. When you want to eat it, you can take it out, wash it, cut it into thin strips, add some sesame oil to season it, and it will be a delicious dish.

2. Because Jerusalem artichokes are so crisp and tender, I can’t help but want to eat the freshly dug Jerusalem artichokes, so the lazy people have their own lazy methods:

1. Wash the fresh Jerusalem artichokes and drain them.

2. Drain the Jerusalem artichokes and cut them into thin strips. Add appropriate amount of salt and marinate for about 20 minutes.

3. Pour out the water from the pickled Jerusalem artichoke shreds, add appropriate amount of aged vinegar and sesame oil, stir well, and a dish of crispy and refreshing Jerusalem artichoke side dish is ready.