A perennial plant from ancient India - ginger - has long been famous for its healing properties from various ailments. The powerful and fleshy root system of the fruit has been widely used in Japanese cuisine due to its extraordinary healing properties and magical flavor. It is consumed raw, dry and pickled, used in cooking as a separate ingredient or in combination with spices. Pickled ginger has a peculiar burning taste, retaining its beneficial properties after processing to strengthen the human body. Especially appreciated by lovers of culinary experiments and exquisite oriental dishes.

A perennial plant from ancient India - ginger - has long been famous for its healing properties from various ailments.

You will need:

• 2-3 ginger roots, by weight approximately 300 gr.;
• Table vinegar and sugar - 100 gr each;
• Purified water (or boiled) - 0.5 l.
• Salt.

Cooking method:

1. Remove the peel from the selected roots. Cut into thin layers with a vegetable cutter. Sprinkle with salt, leave for a day.
2. Add vinegar and sugar to a given amount of water. Use half of the marinade to cook the squeezed ginger over low heat. The cooking process must be observed strictly within 10 minutes, no more. The procedure is necessary for the softness of the original product.
3. Drain the marinade. Gently transfer the ginger plates with a fork into the prepared dishes, pour the remaining unused marinade, close tightly.
4. The liquid should completely cover the petals.
5. The prepared workpiece is kept in the refrigerator until the marinating process is completed. In time, marinating the product takes 48 hours.
6. After two days, pickled ginger can be used as food.
7. To seal for the winter glassware with ginger content pour boiling marinade. Roll up quickly and wrap warm, keep warm until cool.
8. Store canned ginger in a well-ventilated, cool place.

The recipe allows you to properly prepare a savory sweet and sour snack at home. For fans of a less spicy dish, it is permissible to replace table vinegar with 2.5% vinegar essence for sushi. The calculation of the ingredient is done in the same proportions. And in order to color the white pieces of ginger in a red tone, during the initial cooking of the product, add a raw slice of beets or 50 grams of dry red wine. To quickly achieve a coloring effect, it is recommended to finely chop the beets.

Marinating ginger (video)

How to make the most delicious pickled ginger for sushi

How to pickle ginger at home: little tricks from those who know

• For pickling, take only young ginger roots with a light skin that can be easily scraped off. When processed, such a product tends to turn pink without the use of an extraneous dye.
• Carry out the cutting thinly, obliquely against the growth of the root fibers. This will ensure that the ginger petal holds its shape.
• Sugar can be replaced with natural honey. In this case, the ratio of products will be 3:1.
• The use of soy sauce will give the ginger a more piquant taste and sour aroma.
• It is advisable to sterilize the dishes used in the pickling process by roasting in the oven.

If you know certain tricks, then there will be no difficulties in pickling ginger

For blockage for the winter, use glass or ceramic containers. The interaction of oxidizing substances of the root crop with metal utensils gives it an unpleasant aftertaste.

A simple recipe for delicious and homemade pickled ginger for sushi

Necessary:

• Young ginger -0.25 kg;
• Vodka (dilute with water) - 50 ml .;
• Vinegar -50-75 ml. (depending on taste preferences);
• Sugar -0.05 gr.;
• Salt - 0.2 gr.

This ginger perfectly sets off the taste of sushi.

Cooking:

1. Blanch the peeled ginger for 2-3 minutes. Cut into thin pieces.
2. Lay in layers in a sterilized dish.
3. Mix the rest of the ingredients in a separate saucepan, bring to a boil. Pour prepared ginger with hot marinade. Close tightly.
4. Put the cooled workpiece in the refrigerator.
5. After 72 hours, incredibly delicious homemade ginger for sushi and rolls is ready to eat.

The gourmet supplement prepared according to the recipe should be stored in a cold place. Consume within 3 months from the date of manufacture.

How to make pink pickled ginger

In order to impart a pink color to ripened ginger root, the preparation process usually uses available ingredients that have a natural natural dye. Thrifty housewives pickle the product with the addition of dry red wine or beetroot slices.

Based on 600 gr. ginger roots you need:

• Vinegar -0.3 l.;
• Sugar sand -0.3 kg .;
• Vodka - 0.06 l.;
• Red wine -0.10 l.

Available ingredients are commonly used to impart a pink color to ripened ginger root during the cooking process.

Cooking method:

1. Root crops are best taken from last year's harvest. Ripe ginger is characterized by a natural rigid structure, which ensures the saturation of the dyed fibers during cooking.
2. When cleaning the roots, it is better to use a spoon. A thin peel is difficult to remove with a knife, in addition, when cleaning with a sharp object, root fibers can be damaged, which disrupts the structure of the product itself. Try to clean the peel as thinly as possible.
3. Cut the root into petals. Boil for a few minutes in well-salted water.
4. For marinade, heat wine, vodka and sugar until the latter is completely dissolved.
5. Bring marinade to a boil, remove from heat.
6. Carefully place the petals in a sterilized dish, pour hot marinade.
7. Close tightly and wrap in warm clothes.
8. After complete cooling, keep in a cold place.
9. After a week, pink pickled ginger can be eaten.

Marinating ginger for the winter

For 1 kg of root crops:

• Vinegar -450 ml;
• Sugar -450 gr.;
• Vodka - 120 gr.;
• Beets (finely grated) - 3 tbsp. l.;
• Salt - 2 tbsp. l.

The preparation of such a plan is stored for a long time

1. For blockage, we take last year's root crops.
2. Thoroughly clean the roots from damage, remove the skin.
3. Blanch the prepared product for 3-4 minutes. Cool down.
4. Cut into thin layers along the root fibers.
5. Pour boiling water over the petals, carefully place with a fork in layers in sterilized jars.
6. Prepare marinade. Mix all ingredients in a ceramic bowl. Boil.
7. Pour hot into jars. Make sure that the liquid completely covers the surface of the corked product.
8. Roll up. Warm the jars with a blanket. Leave it like this until it cools down completely.

Store strictly in a cool and well-ventilated place.

Why is store-bought ginger pink?

The pink shade of young ginger is due to the high content of substances in the roots of the plant - flavonoids (anthocyanins). When marinating, these substances interact with vinegar essence. The acid reaction of molecular breakdown colors the ginger root in soft pink hues. This process also occurs in the roots of the middle stage of fruit ripening, which is completely harmless to the human body.

Considering that the demand for a refined product significantly exceeds the temporary possibilities of its cultivation, modern technologies have found a place for the use of already ripened root crops.

In home practice, the most common coloring of ginger is beet or red wine slices. The food industry, in conditions of volume production on store shelves, can use chemical dyes like E124.

This is ginger - just class! (video)

Therefore, the preparation of such an amazingly spicy addition to dishes as pickled ginger is best left to a household cook in his skillful hands. Which is another reason to show off another edible masterpiece in your own performance. After all, everything ingenious is simple, isn't it?

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