How to pickle ground ginger
In the past 10 days, there has been a lot of discussion on the Internet about home-made pickled foods, especially the pickling method of ground ginger (Jingian), which has become a new favorite in many home kitchens. This article will give you a detailed introduction to the pickling method of ground ginger based on recent hot topics, and attach structured data for reference.
1. Recent popular pickled food trends
| Ranking | topic | search volume | Hot trends |
|---|---|---|---|
| 1 | Pickled ground ginger | 125,000 | ↑35% |
| 2 | How to make kimchi | 98,000 | ↑18% |
| 3 | Sweet and Sour Garlic | 72,000 | →Smooth |
| 4 | pickled cucumber | 65,000 | ↓5% |
2. Nutritional value of pickled ground ginger
| Nutritional information | Content per 100g | Efficacy |
|---|---|---|
| dietary fiber | 2.4g | Promote intestinal peristalsis |
| Vitamin C | 5.7mg | Enhance immunity |
| Calcium | 24mg | Strong bones |
| iron | 0.8mg | Prevent anemia |
3. Classic pickling method
1. Sweet and sour ground ginger
The material ratio is as follows:
| Material | Dosage |
|---|---|
| fresh ground ginger | 500g |
| white vinegar | 300ml |
| white sugar | 150g |
| salt | 20g |
Production steps:
1) Wash and peel ground ginger and cut into thin slices
2) Marinate with salt for 30 minutes and squeeze out the water
3) Boil vinegar and sugar and cool
4) Put the ground ginger slices into a sealed jar and pour in the sweet and sour sauce
5) Refrigerate and marinate for 3 days before eating
2. Sauce-flavored ground ginger
| Material | Dosage |
|---|---|
| ground ginger | 1kg |
| soy sauce | 500ml |
| star anise | 3 pieces |
| Zanthoxylum bungeanum | 10g |
Production steps:
1) Cut ground ginger into pieces and dry the surface moisture
2) After the soy sauce is boiled, add the spices and cool down
3) Put ground ginger into a clean container and pour in the sauce
4) Sealed and marinated for 7-10 days
4. Pickling Tips
1. Choose fresh and plump ground ginger with smooth skin and no damage.
2. All containers must be water-free and oil-free to avoid deterioration.
3. The sweet and sour ratio can be adjusted according to personal taste
4. Avoid direct sunlight during pickling process
5. After opening, it needs to be kept refrigerated and consumed as soon as possible.
5. Excerpts from netizens’ popular comments
| platform | Popular comments | Number of likes |
|---|---|---|
| "Sweet and sour ground ginger goes great with porridge! I won’t get tired of it even after eating it for a week." | 23,000 | |
| little red book | "A little spicy millet is added to make the flavor richer" | 18,000 |
| Douyin | "The ancient pickling method taught by my mother-in-law is much more delicious than the bought ones." | 31,000 |
Pickling ground ginger is not only simple and easy to learn, but also retains the nutritional value of the ingredients. It is a very popular home-cooked dish nowadays. I hope the introduction in this article can help you easily make delicious ground ginger pickled products and add an appetizer to the table.
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