Ginger appeared on our tables not so long ago, but has already managed to conquer not only gourmets with its unique taste. After all, it not only complements the spiciness and richness of the dish, but is also one of the useful products that has been used for medicinal purposes for many years.
Medicinal drinks are also prepared from ginger, which accelerate the healing process. Such a drink is especially useful during colds, since the infusion of the root of this plant is a good antibacterial agent. In addition, ginger is used to prepare various dishes, such as pies, meat, as well as an additive to beer and kvass.
The most popular is pickled ginger. Today it can be purchased at any supermarket. But still everyone should know how to pickle ginger on their own. After all, it is very easy, just buy a fresh root of this plant.
Many simply adore pickled ginger, it is considered especially indispensable when serving sushi. But not everyone knows how to cook it at home yourself. This is nothing complicated. Next, we’ll introduce a couple of ways to pickle ginger quickly and easily. For each of the presented methods, only fresh root should be selected.
In fact, pickling it yourself can be much tastier than acquiring a ready-made one in a store. And if you know how to pickle ginger at home, then you have already seen that it is easy and simple. And if not, then the recipes below will help you with this.
How to Pickle Ginger - Method One
Structure:
- salt, sugar - a teaspoon;
- vinegar (wine or rice);
- soy sauce.
It is necessary to peel the root of the plant, then grind it with a sharp knife. Fold it in a pan and pour cool water. Then place in the refrigerator for half an hour. Then put on fire and boil, then remove from water and cool.
Now you should start cooking the marinade. To do this, mix sugar, salt, vinegar, soy sauce in a separate bowl and boil. The resulting marinade needs to pour ginger and insist for an hour. It should be stored in the refrigerator in a closed container for no more than three months.
How to pickle ginger - the second way
Composition for pickling:
- water - 4-5 l;
- rice vinegar - 2 glasses;
- ginger - 0.6 kg;
- salt - 1 spoon;
- sugar - a glass
As mentioned above, ginger root should be chosen very carefully so that it is fresh. At the same time, his skin should be a little translucent. And if it has small wrinkles, then the root is not the first freshness and clean, cut it will be quite difficult. In addition, it should be smooth and firm to the touch.
First you need to peel the ginger, then chop. The chopping process for pickling is also considered quite important and should be done very carefully and correctly. Pieces of root should be very thin and long, sliced obliquely. You can cut it with a knife for vegetables, a food processor or a special grater.
Then chopped ginger should be put in a deep bowl (preferably ceramic) and sprinkled with salt. Then pour boiling water and let it brew for five minutes. Then pour a little water into a separate bowl and add sugar along with rice vinegar. Now you need to drain the remaining water from ginger and mix it with the one into which sugar and vinegar were added. Ginger should be transferred to a glass jar, pour the marinade and place in the refrigerator. The very next day you can enjoy its exquisite taste.
It should be noted that pickling ginger does not take much time. At the same time, you can add garlic, cloves, Thai pepper and other ingredients to the marinade to your taste.
Enjoy your meal!