There are two types of pickled ginger: gari (young pickled ginger) and byeni (shoga) are last year's roots (which already have fibers). Gari is served with sushi (with raw fish) to refresh the mouth, and shoga beoni serves as a spicy snack and improves digestion, it is served with meat dishes and Japanese noodles. Benny - sega, marinated, does not change its natural color and remains light. To give ginger its pink color, you can go to the trick and add some fresh beetroot, which is exactly what some manufacturers do. Therefore, when buying ginger root for pickling, consider its “age”. In our stores it is difficult to find a fresh young spine, most often comes across last year, but it also has its irreplaceable qualities.

Required Ingredients:

200 - 250 g of ginger root;

2 tbsp. spoons of sugar;

1 teaspoon of salt;

1/2 cup rice vinegar;

1 - 2 teaspoons of fresh beetroot juice.

How to cook:

Gently peel the ginger root with a sharp knife and chop into thin slices. Ginger can be chopped with a grater - slicer, or cut with a wide knife. Moreover, if the ginger is fibrous, then it is better to cut it with a knife.

Place the ginger slices in a deep bowl and mix with salt. Leave the ginger to infuse for about 1 - 1.5 hours, at room temperature.

The salt, during this time, will draw out a small amount of liquid from the ginger. Squeeze the ginger, transfer to a paper towel and remove all moisture.

Pour the rice vinegar into a small saucepan and add the sugar.

Put the pot on the stove, bring to a boil. If you do not have rice vinegar, then it can be replaced with table 3% - 4% percent.

Transfer the dried ginger slices to a jar and pour over the hot marinade. To give the ginger a pink color, you can add a spoonful of freshly squeezed beetroot juice to the marinade. I added one teaspoon of juice and the color of the ginger turned out to be pale pink (you could add another spoonful).

Close the jar of ginger tightly with a lid, cool and put in the refrigerator for 12 - 16 hours, it is better to stand for a day. Ready ginger can be served at the table with meat, fish dishes and sushi.

Pink pickled ginger keeps in the refrigerator for about 1 month, if you want to extend the shelf life, then it should be frozen. Then, as necessary, defrost gradually (starting from the refrigerator) in small portions. The shelf life of frozen ginger is 1 year.