Introduction of pickled ginger

Pickled ginger is a traditional dish of the Han nationality in Sichuan, which belongs to the kimchi food of Sichuan cuisine. To achieve the best taste, ginger can only be Qingzhou bamboo root ginger, which is yellowish in color, fresh and tender, slightly spicy and slightly sweet. The original pickled ginger can be preserved for 2 years. When selecting ginger materials, fresh ginger with mud, short old roots and many buds should be selected as raw materials; Salt water should be first-class old salt water. If the old salt water is insufficient, you can also inoculate the new salt water with the old salt water, but the effect is not as good as the former; After the perfume is wrapped, it can't be used except tremella; It takes about 1 day if ginger is cut into shreds or slices for soaking.