Japanese cuisine is full of original recipes and memorable combinations. Making pickled ginger is one of her traditions. Such an appetizer can serve as an addition to sushi or be a component of other original dishes. Learning how to pickle ginger is worth it simply because it tastes much better than the store-bought version. In addition, it does not contain any chemicals and preservatives, so you can not be afraid of the quality of the product.

How to pickle ginger at home? Step One: Get the Products You Need

First of all, it is worth understanding what is required to prepare a spicy Japanese snack. Firstly, directly fresh It is sold in ordinary vegetable departments, so it is not at all difficult to acquire it. Count on the purchase so that you get at least two hundred grams of peeled root. Secondly, you will need It must be red, otherwise the ginger will not have a traditional pinkish tint. Salt, water and sugar are ingredients that are always present in the kitchen, so they can not even be mentioned. So, everything is ready, you can get down to business.

How to Step Two: Preparing Pretty Slices

Start by carefully preparing the ginger. It needs to be peeled from the tough outer skin, reaching the light and juicy inner pulp. For this procedure, you should use gloves and keep it away from your face - ginger juice is very hot, and sensitive skin can irritate. Two hundred grams of root are cleaned. To get the same neat and beautiful slices as in the store, you should not pore over the board with a knife for hours. Just use an ordinary vegetable peeler. Now you need to chop the ginger and sprinkle it with salt, mix everything thoroughly and proceed to the preparation of the marinade.

How to pickle ginger at home? Step three: prepare the marinade

If you have prepared about two hundred grams of root, you need to take one and a half glasses of vinegar, three tablespoons of sugar and a little salt. Mix, put on the stove on a small fire and stir until the salt and sugar are completely dissolved, without bringing the mixture to a boil. Then you need to rinse the slices of ginger prepared in advance from excess salt, pour them with the finished marinade and let cool. After that, it should again be sent to the fire - boil for about thirty minutes. This will make the ginger more tender. Then you need to shift the slices into a jar and pour the marinade, close tightly and leave for five hours. To brighten up the color, you can add a slice of beetroot to the jar, and soy sauce is good for giving the dish a more spicy taste. Such an appetizer is stored for about three months.

How to use the resulting dish?

So, now you know how to pickle ginger at home. But what is it with? Sushi only? Not at all. It is an excellent snack for any meal, an anti-inflammatory and oral cleanser, and a good ingredient in meat dishes for those who love the spicy flavor of food.