Ginger not so long ago entered our life and mainly thanks to Japanese cuisine, in which it is an integral ingredient in sushi feeding. Rolls are supplemented with marinated ginger, which has the same useful properties as fresh.
But of course you can eat it not only with sushi, so we will tell you how to make pickled ginger at home, and you can enjoy it at any time and with any dish.
How to pickle the root of ginger?
Preparation of pickled ginger does not require much effort and time, and the result is simply excellent, no worse than in specialized restaurants.
Ingredients:
- ginger root - 0.5 kg;
- rice vinegar - 200 ml;
- sugar - 4 tbsp. spoons;
- vodka - 2 tbsp. spoons;
- rose dry wine - 4 tbsp. spoons.
Preparation
Ginger root thoroughly rinse, dry and peel off from it. Then cut into small pieces and boil in boiling water for 1 minute. Allow it to dry well, then cut very thin plates.
Wine, vodka and sugar, combine in a bowl and bring to a boil, all the time stirring to dissolve the sugar. Add the vinegar and bring the marinade to a boil. In a clean jar put the plates of ginger, pour them with marinade and close the lid. Let the banks cool down, and then put them in the refrigerator for 3 days. After this time, your pickled ginger will be ready for use.
How to pickle ginger?
If you urgently needed to cook ginger, and there is not a lot of time left, we will share a way how to prepare pickled ginger in a shorter time.
Ingredients:
- ginger root - 500 g;
- water - 2 l;
- salt - 1 teaspoon;
- rice vinegar - 1 item;
- sugar - 3,5 tbsp. spoons.
Preparation
The root of ginger wash, peel and cut into thin slices. Add salt to the water, bring it to a boil and pour the ginger. Let it stand for 5 minutes, then drain the water, leaving half a glass to prepare the marinade.
Rice vinegar, water, in which ginger was insisted, and mix the sugar and heat a little until the sugar dissolves completely. Ginger plates in a glass jar, pour the marinade and put in the refrigerator. The very next day you can try, what happened and treat guests.
Pickled ginger for sushi - recipe
Since the best addition to pickled ginger are rolls, which many housewives cook with pleasure at home, the question often arises: how to pickle ginger for rolls? This is done quite simply, but note that it is necessary to proceed in advance, since it takes almost a week to prepare ginger for sushi.
Ingredients:
- fresh ginger - 400 g;
- vodka - 2 tbsp. spoons;
- rose dry wine - 3 tbsp. spoons;
- rice vinegar 2.5% - 150 ml;
- sugar or powdered sugar - 70 g;
- salt.
Preparation
Remove the rind from the root of the ginger and salt each piece well with salt. Fold them in a bowl and let stand at room temperature for 10-12 hours. After that, rinse well with water and cut into thin slices (for this you can use the vegetable peeler). Clean a glass jar with boiling water and put ginger in it.
In a separate bowl, combine the vodka, rice vinegar, wine and sugar (or powder) and bring the mixture to a boil.
Note that if fresh ginger has a light color, then the pickled becomes gently pink.
With the preparation of ginger, we figured out, but the question remains - how to store pickled ginger? Here everything is simple - it is stored in a can of marinade in the refrigerator, but as to how much the pickled ginger is stored, there is no exact time, as everything depends on the cooking recipe and other factors. The minimum shelf life is 1 month, and the maximum storage period is 3 months.