How to pickle ginger at home: a classic of oriental cuisine
Pickled ginger root has gained popularity in Russia due to the popularity of oriental cuisine. Now you can not only buy the finished product in the supermarket, but also pickle ginger at home, observing all the nuances of cooking. The recipes below will tell housewives how to pickle ginger competently.

Recipe number 1: cooking a young root crop

This recipe will tell novice cooks how to pickle new ginger at home. It is not difficult to distinguish it from the root crop of past harvests - on the cut, the vegetable has a light yellow tint. Such a root is called "gari" in Japan. Its main purpose in cooking is to eliminate the taste of the previous dish.

Preparing a snack requires the following components:

• ginger - 150 g;
• sugar - 2 tbsp. l.;
• table salt - 1 tsp;
• water - 3 tbsp. l.;
• plum or rice vinegar - 150 ml.

First of all, it is necessary to gently rinse the root crop and peel its surface with a stiff brush. The root prepared in this way is transferred to a small container and carefully rubbed with salt. The ginger is then left alone for about 12 hours.

Next, the root crop is rinsed in running water and dried with paper napkins. Cut the vegetable into thin petals along the fibers. It is best to use a vegetable cutter or a fairly sharp knife equipped with a wide blade for this process. The thinner the root is cut, the tastier the finished product will be.

In a small saucepan, bring about a liter of salted water to a boil and lower the petals into it for about 3 minutes. This must be done so that the root plates become softer. It is necessary to stir the contents of the saucepan so that the plates do not stick together. A little water, in which the root was boiled, must be poured into a glass, since it is necessary to pickle the root crop further with its help. Then the water is drained through a colander and the ginger is left to cool.

This time is used to prepare the marinade. In a small container, salt, sugar, rice vinegar and a little pre-left water are mixed until completely dissolved. The chopped root crop is transferred to a glass jar. The resulting cooled solution is poured over the petals of the ginger root.

Keep the petals in the marinade for 5-6 hours. Ideally, ginger is left soaked overnight. In the morning, you can already eat the pickled root. If preparing a snack for long-term use, the jar should be tightly corked and shaken several times. It is necessary to ensure that the product is completely covered with marinade.

It is important to know not only how to pickle ginger at home, but also how to store it properly. This recipe, specifically used for the treatment of the young root, does not use alcohol. Therefore, it is advisable to store the product in a closed container for at least 3-4 days, so that the dish turns out to be quite hot.

However, one should not reach fanaticism and keep the plates in the marinade for several weeks. If the root is overexposed, it will become stiff and almost tasteless. Leave the jar in the refrigerator, always tightly closed. Young ginger root should be consumed within 4 weeks.

This product does not have the usual pink color, as it is proposed to pickle ginger without the use of dry wine. To achieve a pink tint, you can replace the rice vinegar with plum vinegar. It is better not to use artificial dyes - as a result of this, the benefits of pickled root crops are significantly reduced.

Recipe number 2: classic cooking

Root crops from last year's harvest are called "beni-sega". This ginger root has a richer yellow color and more rigidity. Therefore, the preparation of snacks on their own takes place according to a special recipe, according to which ginger is pickled in Japan.

To pickle ginger root, you must have the following ingredients at home:

• root crop - 400 g;
• vodka - 30 ml;
• any red or pink dry wine - 50 ml;
• rice vinegar - 150 ml;
• granulated sugar - 3 tablespoons.

Pickle the root and in this case it is necessary after preliminary washing and cleaning. It should be borne in mind that the "old" root crop has a rather rigid structure, so the skin must be cut with a sharp knife and as thin as possible. Also, do not use the above method and rub the spine with salt. The peeled vegetable is cut into thin slices and boiled for 2 minutes in boiled water.

To pickle ginger, mix rose wine, sugar, vodka and water. The liquid is put on fire and heated until the sugar is completely dissolved. After that, rice vinegar is added to the marinade. As soon as the solution boils, you need to remove it from the stove. Place the ginger petals in a clean glass jar and pour hot marinade over them. The container is tightly corked and wait until the contents have cooled. Store the pickled product in the refrigerator. You can use ginger after a few days.

Since dry wine is used in the preparation of ginger, the finished snack should have the usual pink color. Pickled root vegetable will be a wonderful addition to meat and fish dishes.

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Homemade pickled ginger

Pickled ginger is an integral part of sushi, along with fresh fish, soy sauce and wasabi. If you want to make sushi at home, then it will be useful for you to learn how to pickle ginger slices yourself. To pickle ginger at home, we don't have to use the chemical preservatives that most commercial companies use. We need only 4 ingredients and about half an hour of time. And so, let's get started.

Ingredients

• One ginger root
• One and a half cups of vinegar (preferably rice)
• One glass of sugar
• One teaspoon of kitchen salt

Ginger root should be thoroughly peeled and cut into thin slices. Then add salt and mix well. Leave for about an hour. In the meantime, mix vinegar and sugar, put on the stove and wait until it boils. Pour syrup over ginger and cover. After complete cooling, put in the refrigerator for about a day and after 24 hours, our ginger can be considered ready.

This is not the only recipe, but the easiest. As a rule, they all differ in the preparation of the marinade. You can add soy sauce or sake to it. Each hostess has her own secrets, you can experiment with this a little)

By pickling ginger, you will get not only an excellent seasoning, but also a wonderful remedy for the prevention of acute respiratory infections (colds) and strengthening the immune system.

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Ginger appeared on our market quite recently, but immediately won the love of millions of housewives, gourmets and famous chefs. And this is no accident, because the scope of ginger is so wide that you can add it to almost every dish. However, ginger is not only cooked, leading healers make healing decoctions from it. Those who have studied its characteristics brew kvass and beer from ginger, and even add it to pies and meat.

Instruction

We will tell you how to pickle ginger at home, and then you will get a spice that will be a great addition to any dish. If you want to get delicious pickled ginger, which is served only in prestigious Japanese restaurants, then strictly follow our recipe and you are all set. it will work!
Before you start pickling ginger, pay special attention to the freshness of the product! Purchase only fresh ginger, and it is very easy to distinguish it from spoiled and old. Fresh ginger is covered with a thin peel, on some fruits it is even translucent. The fruit should not have wrinkles, and the skin can be easily removed with a fingernail. If you buy just such a ginger, then success will be guaranteed to you. When cutting ginger, use a vegetable peeler, as only this tool can perfectly clean the product and cut it into small slices. Before pickling ginger, purchase ginger root, rice vinegar, salt and sugar. Peel the ginger from the skin, and then finely chop. Sprinkle the resulting plates with a small amount of salt (half one teaspoon). Thoroughly mix the salt and plates and leave the resulting product for some time in salt. While your records are salting, take care of the marinade. Choose a small container and mix vinegar (half a glass), sugar and salt in it, and then put on the stove and cook over low heat until the sugar and salt dissolve. Rinse the ginger from salt and fill it with the resulting marinade. Let the marinade cool down. After a few minutes, put the ginger along with the marinade on a slow fire and continue to cook it for twenty to thirty minutes. This process will make your ginger slices more tender.
After half an hour, remove the ginger from the heat and transfer it to a clean jar, pour the marinade into it and let it cool slightly, and then place the container in the refrigerator. Your spice will be ready in six hours. If you think that the ginger does not correspond to the usual pink color, add a small piece of beetroot to the jar of marinade and ginger. For those who do not like spicy seasonings, beetroot will also be useful, because it will remove excess spiciness.
We told you how to cook ginger at home. Remember only one thing, carefully follow the recipe and then your ginger will be much tastier than spices served in restaurants.

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How to make pickled ginger at home?

Pickled ginger at home will allow you to preserve the valuable properties of this spice, because when fresh it dries out quickly enough, turning into nondescript beige-grayish lumps. Ginger has been known since antiquity in many eastern countries, where it is cultivated in a cultural way. It is a beautiful plant with flowers similar to orchids. But only the root is used for food, which has peculiar processes, thanks to which ginger got its name. Translated from Sanskrit, this word means "horned".

Pickled ginger at home is quite easy to prepare. To do this, you need to take 0.3 kg of root, salt to taste, half a glass of wine vinegar, one and a half tablespoons of sugar, three tablespoons of red wine and water. We clean the tubers, cut into thin circles, place in a saucepan. Next, you need to pour boiling water over the roots and boil for about 4 minutes, pour out the water and cool the ginger. The marinade consists of sugar, vinegar and wine dissolved in hot water, which must be mixed and poured over chopped tubers. Then the ginger is kept at room temperature for about 3 days, and after the pickling process is completed, it is stored in the refrigerator.

In some cases, pickled ginger at home is prepared differently. Required ingredients: a pound of ginger root, 0.1 liters of rice vinegar, a tablespoon of sugar, salt. You also need to start with cleaning and cutting into circles. Next, the "petals" must be mixed with salt and left for an hour. Pour rice vinegar into a saucepan, add sugar and heat over low heat until the sugar has melted. After that, the mixture must be brought to a boil. Pieces of the root must be removed from the salt, dried with a paper towel from the juice, put in a sterilized jar and poured over with still hot marinade. The container must be rolled up and cooled at room temperature. Keep refrigerated.

Pickled pink ginger is obtained in various ways. In Russian conditions, this effect is usually achieved by adding beetroot juice or a piece of beetroot to the water at the blanching stage of the tubers. But it's fake. In Asian countries, pickled ginger at home (“Amazu Shoga” or “Gary Ginger”) is made from young tubers that contain flavonoids - anthocyanins, which, when contacted with vinegar acid, give a delicate pink color. If you want to make a real "tsukemono" (Japanese - pickled vegetables), then you should try to find ginger with a very thin skin in the supermarket or grow it yourself.

Recently popular pickled ginger for weight loss is, in fact, a commercial “trick”. This product is really low-calorie, contains many vitamins, amino acids, magnesium and calcium salts. It improves digestion, "warms" and thins the blood. It can be used as a dietary supplement, but you should not expect miraculous results without physical activity and an appropriate diet. In addition, they should not be abused by people with ulcers, gastritis, pregnant and lactating ladies.

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How to pickle ginger at home correctly and tasty?

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. First, directly fresh ginger root. 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 rice vinegar. 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 pickle ginger at home? Step two: prepare beautiful 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.

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How to pickle ginger?

Ginger is a beloved Indian spice that awakens the appetite with its very appearance and delicate aroma. If you want to immerse yourself in Japanese culture while staying in your favorite cuisine, try pickling ginger at home. If in the evening you decide to please your friends with sushi or rolls, take care of a spicy snack in advance. It is best to pickle ginger in the morning so that it has time to soak and brew a little. The preparation itself takes very little time.

When choosing ginger, pay attention to its appearance. We only need a fresh root, since only it can be well marinated. A suitable root crop is easy to calculate - the skin of the plant will be translucent, even, it can be scraped off with a fingernail.

How to pickle ginger root?

Ingredients:

• ginger root - 200 g;
• rice vinegar - 0.5 cups;
• salt - for rubbing - 1 tbsp. l.;
• sugar - 3 tbsp. l.

Cooking

Peel the ginger, cut into thin slices. For best results, you can use a regular vegetable cutter. We cover the ginger plates with salt and leave to infuse. Next, we are engaged in the marinade. Mix rice vinegar, sugar and salt, mix thoroughly. Now we need to cook it a little over low heat until the salt and sugar are completely dissolved. We wash the ginger from the salt and pour the marinade. After the dish has cooled, put the whole mass on low heat and cook for 30 minutes. Then we shift the contents of the pan into a glass jar and put it in the refrigerator for 6 hours. If you want to get even closer to traditional Japanese cuisine, try coloring your creamy ginger pink. To do this, you will need a slice of regular beets. Add it to a jar of pickled root. The beetroot softens the pungent taste of the ginger a little.

Now you know how to pickle ginger at home, but that's not all. Many chefs use alcohol in their marinade for a more refined taste and smell. You only need a couple of tablespoons of a tart drink, but the flavor essence will change beyond recognition.

How to pickle ginger using alcohol?

Ingredients:

• young ginger root - 250 g;
• sake - 2 tbsp. l. or vodka - 1 tbsp. l.;
• sugar - 5 tsp;
• rice vinegar - 90 ml;
• rose wine - 2 tbsp. l.

Cooking

We wash the ginger root and peel it with a vegetable cutter. Next, cook it in boiling water for no more than a minute. After drying, cut the ginger into thin slices and put in a glass dish. Let's start making the marinade. Mix sake, sugar, salt and wine and boil. At the end, add rice vinegar and pour ginger. We put the almost ready dish in the refrigerator until the ginger turns pink. You can serve an appetizer with sushi, fish dishes, rolls, meat dishes and add to various salads to enhance the taste. Do not forget that excessive consumption of pickled ginger has negative consequences in the form of intestinal problems!

Since now it has become an extremely simple task to pickle ginger yourself, it's time to get acquainted not only with the taste of an overseas dish, but also with its benefits.

So, pickled ginger:

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Secrets of exotic cuisine: how to pickle ginger at home

Ginger or “horned root” is a native of Asia, but it also feels good in our latitudes. Especially in the kitchen and in company with another popular dish of Asian origin - sushi.

Pickled ginger or gari is a typical sushi snack that not only enhances the taste of fish effectively, but also disinfects the mouth due to its well-known antimicrobial properties. But there are such lovers of this spice who, in order to eat a couple of jars of pickled ginger, do not need any pretexts like rolls. After all, it's not some hot pepper.

You can find pickled ginger in almost any supermarket. Banks of alluring pink color just ask for a grocery basket. But after studying the composition of their contents and detecting various preservatives and dyes in it, a natural question arises: how to pickle ginger at home? And is it possible in principle?

Pickling ginger at home

Nothing is impossible. And it is much easier than it might seem at first glance. Before pickling ginger at home for sushi or for any other purpose, read a few simple rules for this action and choose one of the suggested recipes. And you will be convinced that it is not the gods who burn the pots. In our case: ginger is not pickled by angels.

First you need to find the main character of the upcoming culinary show - ginger root. This quest is within the power of even inexperienced housewives. True, there is always a risk of acquiring ginger root of not the best quality, simply put, old and stale. To avoid this annoying nuisance, you can grow ginger yourself. And even better - do not bother about the old age of the spicy root: in a pickled form, it will be no worse than its young relative. True, it will be possible to give it a pink color only artificially - with the help of beetroot juice.

After the roots are washed, they should be peeled and cut. At this stage, too, there are some little tricks. Peeling ginger involves removing the peel from it: young ginger, like young potatoes, is enough to scrape with a knife, but the skin will have to be cut off from last year's root. Cut the ginger as thinly as possible. In sushi restaurants, there are special devices for this, similar to vegetable peelers, but this is not important.

Next, chopped ginger goes to water procedures. You can first fill it with cold water, let stand and then bring to a boil over low heat. You can vice versa: first pour boiling water, and then cool. Rearranging the terms does not change the sum.

The most important stage is the preparation of the marinade. What it will be depends only on the desire and capabilities of the cook. After all, there are a huge number of recipes for its preparation. Most of them assume rice vinegar, which is rare in our area, as a basis, but there are several simple recipes adapted to our realities.

How to pickle ginger at home without rice vinegar

Ginger slices prepared in advance and treated with boiling water are placed in a sterilized jar of a suitable size and completely filled with hot marinade.

Marinade preparation.