A little burning and fragrant ginger began to be used in cooking even before our era. In Europe, it is added to sweets and drinks, and in Asia it is put in stews, fish, poultry, soups and broths, sauce, pastes and cheeses. But the tradition of pickling ginger came from Japan. Currently, there are a large number of recipes for this dish. Let us dwell in more detail on how to pickle ginger. Consider a few recipes and basic recommendations.
Before considering how to pickle ginger, be sure to keep in mind the following rules:
- the root should be cut so as to have a paper thickness;
- thin shredder can be achieved using a special knife for peeling vegetables or a blade blade;
- at home, rice vinegar can be replaced with apple or wine;
- to get the right shade, it is recommended to add food colors to the marinade or some vegetables and berries that can stain it;
- In no case should you cook or store the dish in a metal bowl.
You can make it very simple, at home. To do this, two hundred grams of ginger need to be thoroughly peeled. Particular attention should be paid to the cutting method. This must be done very thinly and always along the fibers.
How to pickle ginger correctly? Only in a ceramic bowl (in a pinch, a glass jar), otherwise the final taste will be completely different.
For a simple recipe, in a separate pan, combine a quarter cup of rice vinegar, two small spoons of fine salt and three large - sugar. Bring the mixture to a boil and add ginger to the brine. The dish will be completely ready in three days. It is recommended to store it only in the refrigerator and in glass jars.
Let us dwell in more detail on how to pickle ginger at home in Japanese. Wash the root and weigh at least two hundred and fifty grams and gently peel it. Dip it in boiling water for one minute. Then drain the water, and dry the ginger with a towel. Mix two large spoons of mirin, sweet rice wine, and sake. Add five small spoons of sugar to the marinade. Put on fire, bring to a boil, constantly stirring. Then remove from heat and wait until it is completely cool. Put the whole ginger in a ceramic or glass container, pour the marinade and refrigerate for four days. Then, if necessary, cut ginger into thin slices and serve with Japanese dishes, fish or meat dishes. In addition, he is often placed in oriental desserts.
If you want to make ginger without salt, which is able to retain fluid in the body, and sugar, which adds extra calories, then this is possible. Consider in more detail how to pickle ginger in this case. Soak a quarter cup of raisins in cool water for several hours. Peel the fresh and young root and cut it very thinly. It will take a glass of such ginger petals. Drain the water from the raisins, add a quarter cup of grated finely fresh beets to it. Again, pour one hundred twenty grams of water. We send the marinade to the blender, squeeze the resulting puree with a very fine sieve. We put it in a glass jar, put ginger in it, pour half a glass of apple cider vinegar and sprinkle a teaspoon of coriander seeds. Mix everything thoroughly and send in the refrigerator for a day. It turns into a fragrant seasoning, which is great for adding to desserts.
But you need to keep in mind the following, that the dish is very good only fresh, although it can be stored in the refrigerator for three months. Therefore, before the guests arrive, there is nothing left but to cook the pickled ginger again.