How to soak ginger best tips

Soak ginger ginger 10000 grams, 3000 grams of cool water, 2000 grams of salt. The tender ginger peeled and washed dry, loaded into the pickle altar; cool water and salt to join the altar, cover the lid, in the mouth of the altar to listen to the sink full of cool water, 10 days later that is to become. Soak ginger fresh ginger 2500 grams, 2500 grams of first-class old brine, 150 grams of fresh small red pepper, 120 grams of salt, 25 grams of brown sugar, 50 grams of white wine, spice package 1. First of all, the ginger Joe off coarse skin, old stems, and then wash the ginger, placed in clean water soaked 2-5 days, as a pretreatment, fishing, put into the sun to dry the water attached, to be used; the old brine poured into the altar, the first into the (10 grams) brown sugar, at the same time put into the salt and white wine and stirred, into the bottom of the chili pepper, and then add ginger, to be loaded to the half, and then put in the rest of the brown sugar and spice packet, and continue to load the rest of the sub ginger. Then use bamboo slices to hold the ginger in place so that it doesn't move or float. Cover the lid of the altar, add enough water along the altar, soak for about 1 week. Selection of ginger material should be selected with mud, old root short, buds more fresh ginger as raw materials; brine should be used first-class old brine. If the old brine is not enough, can also use the old brine inoculated with new brine, but its effect is not as good as the former; spice package with, in addition to the white fungus, the rest can not be used again; if the ginger into the bubble cut into julienne or slices, about 1 day into. This dish is a Sichuan flavor pickles, yellowish color, tender and fragrant, slightly spicy with sweet. The original bubble ginger can be stored for 2 years.