How to make ginger sugar?

Tender ginger (3 kg) white vinegar 600ml salt 50g rock sugar 200g roselle 3.

Methods/steps

Wash the tender ginger and dry it. Slice the clean chopping board with a knife, put it in a big basin, add salt, rub it evenly by hand and marinate it for 4 hours.

Boil sweet and sour juice: take a clean small pot, add rock sugar and half the amount of white vinegar, simmer until the sugar melts, and let it cool fully. Add the other half of white vinegar and mix well.

Pickling ginger slices for 4 hours will produce a lot of water. Put the ginger slices into a clean glass container, pour in the cold sweet and sour juice, and press the ginger slices with a spoon. The amount of sweet and sour juice is suitable for fresh ginger slices. The glass container is sealed with a lid. You can eat it in two days, and it will be even better in a week. You can make more and keep it in the refrigerator for 2 months. )

If you put three more rosettes in a glass bottle (where there is chrysanthemum tea in the supermarket), the ginger slices will gradually turn pink.

Matters needing attention

Tools and appliances used in the production process should be clean, free of water and oil.

Keep clean every time you take chopsticks.

The amount of rock sugar in the formula can be appropriately increased or decreased according to personal tastes and preferences.