Ginger root is a unique gift of nature, which has long been used as a spice, delicacy, a means for the prevention and treatment of diseases. A product rich in amino acids is truly magical: when taken correctly, it boosts immunity, fights high blood pressure, and helps the heart and blood vessels. So that ginger is always at hand, it is important to properly store it at home.
Pick your recipe
So different ginger
Rhizomes of ginger pharmacy - a world famous spice, which in ancient times could cost a fortune, and today it is sold at a reasonable price in various stores. The product appears in different forms. So, for sale are:
- fresh roots;
- dried;
- ground;
- pickled;
- candied.
It is important to have a good understanding of why ginger is being bought. For example, powder can be used as a sharp aromatic spice and for baking; pickled - as a refreshing snack for sushi; fresh, candied and dried - for medicinal and food purposes.
Only high-quality ginger is well stored.
Storing Fresh Ginger
In order to preserve rhizomes for a long time without compromising its nutritional and healing properties, first of all, carefully select high-quality raw materials. Good ginger:
- quite long;
- without veins that speak about the old age of the product;
- with a smooth surface;
- elastic;
- with a thin skin;
- without damage and suspicious spots.
Ginger roots must be thoroughly dried, but do not remove the protective skin. After that, place in clean plastic bags or foil, close hermetically and place in the refrigerator for a week in the compartment intended for vegetables.
According to experts, during prolonged storage at temperatures below 0 ° C the product significantly loses its value. If you freeze ginger, after 18 months it will still be suitable for food, but it will completely lose its useful qualities, it will become non-aromatic and very tangy.
If there is a dark cellar, a barn, a cool pantry, monthly storage of ginger is possible. However, you should first hold the rhizomes a little in a sunny place for more thorough drying and carefully wrap in parchment paper.
Fresh ginger is better kept in the dark and cool.
Storage and preparation of dried ginger
Drying is a great way to preserve a valuable product for six months. If there are many fresh rhizomes that you want to stock up on, you can dry the ginger at home. To do this, very thinly remove the skin from the rhizomes and cut them into thin petals. If the pieces are thick, they will not dry completely and the shelf life of the product will be significantly reduced.
Ginger should be put in one layer on a baking sheet, lined with baking paper, and dried with a half-open door for 2 hours at a temperature of 50 ° C. Then bring the ginger petals to fragility at a temperature of 70 ° C. The dried product must be removed from the oven and allowed to cool in the room. Store together with other spices in a tightly closed jar, soak for 8 hours before use.
Dried ginger is stored for six months
Storage and preparation of ground ginger
Perhaps the easiest way for modern gourmets is to purchase ready-made ground ginger in the sales department for spices and adhere to the manufacturer's instructions on the packaging. Usually the powder product is stored for several months in a tightly closed container at a temperature not exceeding 35 ° C.
You can make this seasoning yourself by grinding dried ginger slices in a food processor. Using powder ginger to spice up dishes, baking, making medicinal teas, infusions and decoctions is very convenient. This is a ready-to-eat product.
Ground ginger can be made from dried roots
Ginger in the marinade
A great way to preserve ginger is to pickle it. Usually it is cooked in pink wine, red rice bite for sushi, meat and fish dishes. A store product may contain dyes. When buying ready-made pickled ginger, you should study the information on the packaging about the shelf life of the product and storage conditions, clearly adhere to the manufacturer's recommendations.
Properly prepared homemade ginger in the marinade is stored for a month in the refrigerator compartment in a sterilized closed container made of glass or ceramic. You should not keep the seasoning anymore, as it will become stiff and lose its characteristic spicy taste.
Pickled Ginger Recipe
Wash fresh rhizomes, remove the skin. The raw materials should be 150 g. Grate ginger with salt and let lie for 10-12 hours. After that, rinse in clean water, dry and cut into very thin petals.
To ginger pickle well, cooks use a simple trick - blanching. Shredded rhizomes should be kept in boiling water with constant stirring for three minutes to soften, then set aside the right amount of liquid for subsequent pouring of seasoning. Drain the remaining water, cool the ginger.
Mix 2 tablespoons of granulated sugar, a teaspoon of table salt, 150 ml of rice vinegar and the water left after blanching. Put ginger in a sterilized container, completely pour hot marinade. After closing, shake the container well.
Store pickled ginger in the refrigerator for 4 days, after which it will acquire the necessary sharpness and will be ready for use. Sushi lovers can cook for themselves a delicious seasoning. This will help photo and video on the Internet, step-by-step recipes for classic and original marinades.
Sushi lovers can stock up on pickled ginger