Buy tender ginger with water soaked in the skin, use a spoon handle
Take a quick wash of the ginger and take a good shot.
Marinate with fine salt and leave for one night
The next day, start vinegar water during the day, pour white vinegar, buy two dollars a bottle, and vinegar is not enough to add the right amount of water.
Add sugar, add very sweet, start to smash, roll it and then squat, right, (to add some white powder, pharmacy, a pack of money, went to say to buy pickles white powder , used not white)
Use a wok to pour it up immediately, or it will turn red and cool in an aluminum pan.
The next day, before the white vinegar, drain the ginger from the previous day. Remember to drain it with white vinegar. It is best to let it go outside.
Put the drained ginger in a jar that can be sealed
Pour the vinegar water into the cool, submerged
Just cover the lid and you can eat it in a week.