How to pickle ginger?

Marinated ginger - exotic and interestingspice. Usually it is served to sushi, but it can be used both as a dressing and decoration for other dishes, besides, it has a lot of useful properties (see what ginger is useful for). How to pickle ginger at home and why do it, if you can buy it? Home-made pickled ginger does not contain preservatives, and you yourself regulate what you put in it, so you will always be sure of its usefulness and quality.

How to cook marinated ginger

Now we will tell you how to pickle ginger for sushi at home.

Ingredients

• Ginger root. It is sold in the same place as fresh vegetables, and it is not difficult to find it. Calculate the amount of ginger is necessary so that in the purified form it was not less than 200 grams.
• Vinegar is a must for red rice vinegar. It is he who gives the pickled ginger such a special pink color.
• Salt, sugar and water can be found in any kitchen, nothing special is required of them.

Pickling process

Let's prepare ginger himself. We clean it from the outer hard skin, inside it is juicy and light. Take care of your eyes and put on gloves if you have a very sensitive skin, as the ginger juice is quite hot, and the spray can irritate you.

So, you have 200 grams of refined juicyginger, the next task - to cut it, but how to make even thin pieces, like professionals? It is not necessary to own a knife, as a kitchen master or a samurai, it is enough to have a knife for cleaning vegetables. With it, cut the ginger into slices and sprinkle them with salt. All the pieces obtained must be mixed. Now let's take care of the marinade.

For marinade, mix one and a half cups of ricevinegar (based on 200 grams of ginger, if you want, you can reduce the proportion), 2-3 tablespoons of sugar and half a tablespoon of salt. All this mixture put on the stove for a small fire. Stir, not bringing to a boil, until the salt and sugar completely dissolve.

Rinse the ginger to wash off excess salt,pour hot marinade and leave to cool. When the ginger with the marinade cools, put them on the stove again on a weak fire and cook for about half an hour. So your ginger will become softer.

Then put the ginger in a jar and pour the marinadebefore filling in the can. The bank is fine, but you need a good metal cover on the thread, and do not forget to rinse the jar with boiling water so that it does not crack. After the ginger has cooled, he must stay. You can leave it for the night, but if you can not wait to try, it's enough to wait 5 hours.

If the color of your ginger is not bright enough, you can tint it with a piece of beet, for this put it in the jar at the last stage, before settling.

You can add soy sauce to the marinade, it will give a light spicy taste.

If you store ginger in a well-closed jar and in the fridge, you can eat it for three months. Further, it will already deteriorate.

Where to use pickled ginger

So, how to make pickled ginger, you already know. Now some tips on how to use it:

• This is a great addition to Japanese cuisine.
• It is an anti-inflammatory and antimicrobial agent. If you are sick and especially if you have a sore throat, several pieces of pickled ginger will help get rid of bacteria.
• If you decide to give up chewing gumand look for another way to clean the mouth after eating, you will also benefit from pickled ginger. It will save you from bacteria that can cause caries, and will refresh your breath.
• It can be added not only to sushi, but also to serve it to meat dishes.

Bon Appetit!