Pickle ginger
By VicentaLakin
Recipe Recommendations
- Jerusalem artichokes 10 pounds
- Korean chili sauce 100g
- salt 100 grams
- slightly spicy
- mix
- several days
- simple
Steps for Pickle ginger
1
Ginger washes the mud with brushes and drys the water
2
Sliced into thick pieces and sifted for a day
3
It's tanned and wrinkled
4
With salt mixed with salt
5
Load it in the box, waiting for about ten days, during which time it often flips, so that the salt is immersed in the ginger. Medium
6
If you eat spicy, it'll be even with salt and proper pepper sauce
7
It's about 10 days' worth of salt。