1. Spicy and Sweet Ginger: Start with fresh, juicy ginger. Wash and peel it, then cut into 1 cm cubes. Take one portion of the ginger, press it, and simmer it in four portions of water. Strain and discard the liquid. Press an additional portion of ginger and add two portions of honey to the pot. Boil again, skimming off the foam. This creates a deliciously sweet and spicy honey-glazed ginger.
2. Salted Pickled Ginger: Use 100 kg of fresh ginger, 20 kg of salt, and 13 kg of red rice flour. Wash and peel the ginger, then place it in a jar. Dissolve 35 kg of salt in clear water, bring it to a boil, and let it cool. Add the red rice flour and mix well, then pour the mixture into the ginger jar. The brine should completely cover the ginger. Seal the jar and let it marinate for 30 days. After that, it's ready to eat.
3. Sweet and Sour Young Ginger: Take fresh ginger, wash and peel it, then slice it very thinly—about 1 mm thick. Place the slices in a container. Prepare a sauce by combining one portion of white sugar, one portion of vinegar, and one portion of soy sauce. Boil until the sauce is reduced. Add 30% of the total weight of the vinegar as salt, and bring it back to a boil. Once cooled, pour the sauce over the ginger slices in a jar, ensuring they are fully submerged. Cover the surface with a bamboo net and place a stone on top to keep the slices from floating. Seal the jar and let it pickle for 15 to 25 days. Enjoy the crisp, tangy, and sweet young ginger.
4. Five-Flavor Ginger: Wash and peel fresh ginger, rinse with water, and layer it in a bowl. For every 100 kg of ginger, use 30 kg of salt. Let it soak in cold water for 15 days, then expose it to sunlight until it’s 80% dry. For each 100 kg of finished product, mix 10 kg of sugar, 10 kg of licorice water, 0.4 kg of citric acid, and 20 g of amaranth. Combine these ingredients with the pickled ginger base, stir thoroughly 2–3 times, and pack it into jars. Turn the mixture on the second day and let it rest on the third day. When it reaches a dry but non-shrinking state, it will be bright in color and have five distinct flavors: sour, sweet, salty, spicy, and cool.
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