The easiest way to pickle ginger.

Wash ginger, air dry and slice. Add salt, stir well, and refrigerate overnight.

Rice vinegar, soy sauce and rock sugar are mixed, heated and boiled, and rock sugar depends on personal taste.

Cool the cooked vinegar at room temperature for later use, slice the garlic, cut the millet pepper into oblique angles, pour out the juice in the pickled ginger, spread the ginger in a jar, spread the raw garlic slices and millet pepper on the ginger at regular intervals, pour in the cooled vinegar juice, cover and seal it, and put it in the refrigerator.