Dig pits on the ground, then lay a layer of sand to put one or two layers of ginger and stack them in order to form a rectangular raft that is 1 meter high, 1 meter wide and of appropriate length. In the middle, a ventilation beam with a diameter of about 10 cm, bundled with fine bamboo baskets, is placed in the middle and placed in a thermometer, and the bowl is sealed with wet sand.
After 1 week, the temperature in the pit gradually increased to 25 to 30°C. After 6 to 7 weeks, the temperature gradually decreased to 15°C, indicating that the ginger maturation was completed at the time and it had aroma and spicy taste and became yellow ginger. At this time, the pit can be opened and sealed again when the weather is cold.
After the beginning of spring, if the relative humidity in the pit is less than 90% to 95%, sprinkle some water on the surface of the ginger dome. If there is a budding phenomenon, the temperature inside the pit is too high and ventilation can be adjusted. If ginger pods are sunken and have a strange odor, check whether ginger is rotted or not.
If managed properly, this method can store ginger for 1 to 2 years.
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