/ How to pickle ginger? Recipes for cooking and basic recommendations

How to pickle ginger? Recipes for cooking and basic recommendations

A little bit of burning and fragrant ginger startedused in cooking even before our era. In Europe, it is added to sweets and drinks, and in Asia - put in stew, fish, poultry, soups and broths, sauce, pates and cheeses. But the tradition of marinating ginger came from Japan. At the present time, there are a large number of recipes for cooking this dish. Let us dwell in more detail on how to pickle ginger. Consider several recipes and basic recommendations.

Before considering how to pickle ginger, you need to keep in mind the following rules:

  • The root must be so cut to have a thickness of paper;
  • Fine shredding can be achieved with a special knife for cleaning vegetables or a blade-plate;
  • at home, rice vinegar can be replaced with apple or wine;
  • to obtain the desired shade, it is recommended to add food colorings or a few vegetables and berries in the marinade, which can color it;
  • in no case can you cook or store a dish in a metal container.

It can be done very simply in the homeconditions. To do this, you need to thoroughly clean two hundred grams of ginger. Particular attention should be given to the method of cutting. You need to do this very thinly and necessarily along the fibers.

How to pickle ginger correctly? Only in a ceramic vessel (in extreme cases, a glass jar), otherwise the final taste will turn out quite different.

For a simple recipe in a separate pancombine a quarter of a glass of rice vinegar, two small spoons of shallow salt and three large - sugar. Bring the mixture to a boil and add brine to the brine. The dish will be completely ready in three days. Keep it is recommended only in the refrigerator and in glass jars.

Let us dwell in more detail on how to pickleginger at home in Japanese. The root, which weighs at least two hundred and fifty grams, is washed and gently cleaned. Dip it into boiling water for one minute. Next, drain the water, and ginger dry thoroughly with a towel. For two large spoons of myrin, sweet rice wine, and mix thoroughly. Add in the marinade five small spoons of sugar. Put on the fire, bring to a boil, constantly stirring. Then remove from heat and wait until it has completely cooled down. Ginger is completely put in a ceramic or glass container, pour the marinade and sent to the refrigerator for four days. Then, if necessary, cut the ginger into thin slices and serve with Japanese dishes, fish or meat dishes. In addition, it is often placed in oriental desserts.

If there is a desire to make ginger without salt,which is able to retain fluid in the body, and sugar, which adds extra calories, it is possible. Let us consider in more detail how to pickle ginger in this case. A quarter cup of raisins should be soaked in cool water for several hours. Fresh and young root should be cleaned and cut very thinly. It will take a glass of such ginger petals. Drain the raisins of water, add a quarter of a glass of grated finely-fresh beets. We pour a hundred and twenty grams of water again. Send the marinade to the blender, squeeze the resulting mashed potatoes 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. Thoroughly mix everything and send it to the refrigerator for a day. It turns out a fragrant seasoning, which is great for adding to desserts.

But you need to keep in mind the following, that the dish is veryit is good only fresh, although it can be stored in the refrigerator for three months. Therefore, before the arrival of the guests, there is nothing left to do but cook the pickled ginger again.

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