Kimchi and Young Ginger

2024-06-25 22:32:10  Views 2 Comments 0

Health benefits

Zanthoxylum bungeanum: dehumidification

Ingredients

Young ginger ( 5 ​​jin )
Old yeast water ( 1 jin )
Red pepper ( 10 pcs )
Old ginger ( 6 pieces )
Salt (appropriate amount)
Panthoxylum bungeanum (appropriate amount )
Garlic seeds ( 8 petals, )

Kimchi Tender How to make ginger

  • Illustration of how to make pickled ginger 1

    1.Tenders bought in supermarkets or online Ginger, do not use the old part at the root

  • Illustration of how to make pickled young ginger 2

    2.Peel the young ginger

  • Illustration of how to make pickled vegetables and young ginger 3

    3.Cut into thick slices

  • Illustration of how to make pickled vegetables and young ginger 4

    4.Prepare the mother water in advance, then add in the ingredients, ginger, chili, pepper, garlic seeds, and salt.

  • Illustration of how to make pickled vegetables and young ginger 5

    5.Put the ginger in.The mother water must cover 80% of the ginger, and it will occur through salt.The reaction will cause water to overflow the next day.You can pour out an appropriate amount, but be sure to soak the ginger in water.It is easy to deteriorate in summer, so check and turn it frequently.

Tips

Put the ginger into the water, wear disposable gloves, and press down inside to make it fully contact.

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