Recently, more and more often among the usual fast-food restaurants, so-called sushi houses have begun to appear in which you can try traditional Japanese cuisine. And I must say that colorful rolls with a variety of mouth-watering fillings, sushi with seafood, as well as other dishes of the land of the rising sun, quite easily found a response in the hearts, and most importantly, in the stomachs of their visitors. Japanese cuisine is distinguished by its originality and a special tradition of designing a feast. Each dish is approached strictly individually.
Spices and seasonings, which are used in serving and serving the most popular Japanese dish, sushi, are a separate topic. One of them is wasabi. This creamy spice has a pronounced pungent flavor and green color. Basically, wasabi is an analogue of Russian horseradish. However, we will talk about another no less interesting seasoning, which looks like thin pink petals and has a spicy spicy taste. In this form, visitors to the restaurant are invited to pickle ginger. For sushi, it is a kind of natural enhancer of taste, since the rice from which the traditional delicacy is prepared is absolutely fresh and has no taste without any additional seasonings.
Many connoisseurs of this cuisine have already managed to learn how to make some varieties of rolls and sushi at home. Not only that, they can even make their own pickled ginger. The recipe for cooking it is surprisingly simple and does not require any special skills. Even the composition of the necessary products is available to anyone who may want to pickle this ginger with their own hands. The recipe will be written below, but for now let's get acquainted with the product itself and find out what gives it such a rich pink tint.
Of the whole plant, only the root is used for food, which in fresh form has a yellowish tint. Ginger is a very useful product in its properties, rich in vitamins necessary for the body, which are often lacking in ordinary food. When choosing a root suitable for marinade, pay attention not to its surface. It should be monophonic, without any stains, which indicates poor product quality and the presence of rotting processes.
In industrial production, ginger pickle (the recipe, in principle, is practically no different from manual cooking) will not be individual cooks, but automated systems. In this case, ginger gains pink color exclusively due to dyes.
If you are not a fan of artificial ingredients, then in order to pickle ginger yourself, a recipe with a minimum set of basic components is attached:
- fresh ginger 0.25 kg;
- rice vinegar 1 cup;
- a third of 1 tsp. granulated sugar;
- 4 tsp table salt.
Pickle ginger (the recipe you are reading right now) is recommended in any dishes that are not made of metal. Also, sterilize the containers in which the final product will then be stored.
Ginger must first be peeled, while cutting off as thin a layer of the peel as possible. Then cut into very thin slices, the thickness of which will not exceed 1 millimeter. After that, the prepared ginger is laid out in a colander, filled with 3 tablespoons of salt and left for about an hour to leave excess moisture. Then it should be washed and dried with a napkin. In order for ginger to soften a little, it must be immersed in steep boiling water for half a minute. And only after performing all of the above actions can it be placed in a prepared bank.
For marinade, it is necessary to mix the remaining salt with sugar and vinegar in a saucepan over low heat, and after dissolving, bring to a boil. With this hot "broth" you need to pour ginger in a jar and mix well. Then refrigerate and refrigerate. After 6 hours, ginger will be ready to eat.