Ginger has long been used in Asian cooking. Its astringent aroma and burning taste make dishes and drinks more saturated. In addition, the healing properties of ginger are widely known, especially the ability to strengthen the immune system and have a beneficial effect on the digestive system.
Pick your recipe
You will need
- - ginger root;
- - rice vinegar;
- - dry rose wine;
- - 2% vinegar;
- - basil;
- - sea salt;
- - sugar;
- - glass or ceramic dishes;
- - a sharp knife or vegetable cutter.
Instruction manual
1
Pickled ginger is stored longer than fresh root, so prepare an exotic appetizer for the future. Choose a strong root that is smooth to the touch in the supermarket. Wash the ginger at home and carefully peel the peel with a sharp knife, keep in mind that under the skin contains the largest supply of aromatic substances and essential oils.
2
In the evening, grate the ginger root with coarse sea salt, cover with cling film and leave it on the table all night. Rinse the root well in the morning. With a vegetable slicer or a sharp knife, cut ginger into thin slices along the fibers.
3
Make a marinade of 100 g of rice vinegar, 2 tablespoons of dry rose wine, 1 teaspoon of sea salt and 2 tablespoons of sugar without a hill. If there is no rice vinegar, dilute the usual to 2% and let it brew on the basil for several hours.
4
Stir the marinade until sugar and salt are completely dissolved. Put chopped ginger in a ceramic or glass dish. Pour the marinade into the container with the root, tightly close the lid.
5
Place the dishes in a cool dark place. After 6-7 days, the snack will be ready, and you can serve it to sushi, rolls or just rice. Next, store pickled ginger in the refrigerator.
6
The hot method of pickling ginger root also increases its shelf life. Wash, dry and peel the root. Dip ginger in boiling water for a minute, then dry and cut into thin slices.
7
For marinade, mix 4 tbsp. dry rose wine, 2 tbsp. vodka, 4 tablespoons sugar without a hill. Put the mixture on fire and wait until it boils, as well as the sugar has completely dissolved. Pour 200 ml of rice vinegar into the marinade and bring to a boil.
8
Put slices of ginger root in a glass jar and fill with hot marinade, immediately close the lid. When the contents of the jar have completely cooled, put the dishes in a cold place for 3 days. Store pickled ginger in the refrigerator for up to 3 months.
Useful advice
For the preparation and storage of pickled ginger, do not use metal utensils.