Pickled ginger is now easy to find in supermarkets and specialty sushi stores. But in industrial production, not the most useful ingredients are often used, which help pickled ginger to remain fresh for a long time and not lose its presentation.
You can pickle ginger at home, and let's get started.
Ingredients:
1 large piece fresh ginger, thinly sliced
1.5 cups rice vinegar
1 cup of sugar
1 teaspoon salt
For the preparation of pickled ginger, it is best to choose a fresh large root. The very delicate pink color of pickled ginger, to which we are so accustomed, largely depends on this.
So, a beautiful ginger root must be washed and peeled. Cut as thinly as possible (it's a good idea to use a shredder for this). Add salt and mix thoroughly. It is better to mix with your hand, as if rubbing salt into slices of ginger. Leave the salted ginger for an hour. After that, pickled ginger must be thoroughly dried in a paper towel.
Combine vinegar and sugar in a saucepan and bring to a boil.
We transfer the dried ginger to a jar and fill it with hot vinegar syrup. After it has cooled, cover tightly with a lid and refrigerate for at least 24 hours. After a day, we take out and enjoy the wonderful homemade pickled ginger!
Pickled ginger can be eaten not only with sushi. It goes well with various meat dishes and will not be superfluous even on the festive table. Improving the work of the gastrointestinal tract, ginger will help to digest a lot of not even the most healthy food (not worse than pills).
How to pickle ginger. Recipe 2
Another recipe for pickled ginger. Everything is almost the same, just a little different. It is up to you to decide which way to pickle ginger. Our job is to tell you as much as possible about how to do it.
Japanese pickled ginger
Japanese cuisine has become more and more popular in recent years. Perhaps only children are skeptical about it. Which is mainly due to natural conservatism and rejection of the "new" type of food.
An integral part of sushi is pickled ginger. You can easily marinate it at home and serve it not only with Japanese dishes, but simply with rice.
Ingredients:
- a piece of fresh young ginger 100-120 g
- 1/2 tsp salt
- 1/2 tsp vinegar, preferably rice
- 1 1/2 tbsp sugar
- 1/2 tsp soy sauce
- 2 tbsp water
Peel and mince the ginger root. Place the slices in a bowl and cover completely with cold water. Leave for 30 minutes.
Take out the ginger and put it in a pot of water. Bring to a boil and remove slices. Let cool.
In a saucepan, combine sugar, salt, vinegar and soy sauce. While stirring to dissolve the sugar, bring to a boil.
Place the ginger in a bowl, season lightly with salt and, stirring well, pour over the hot mixture. Let it brew for at least an hour before eating it.
You can store pickled ginger in the refrigerator, sealed, for several months.
Ginger mood to you!
