Ginger is a seasoning with a unique flavor and at the same time extremely healthy. The product is famous for its anti-inflammatory and bactericidal properties, strengthens the immune system and increases the overall tone of the body, improves metabolism and weight loss. In Asian countries, it is an ingredient in many dishes, sauces. Marinated ginger serves as an independent snack, its pieces are served to rolls - the use of this seasoning allows you to clear the taste buds, preparing them for the perception of a new type of food. This savory snack fell in love with many of our compatriots, and the mistresses learned how to cook pickled ginger at home. It costs less than a purchased one, and its taste best corresponds to the gastronomic preferences of the culinary specialist and his family members.
Cooking Features
Even a beginning hostess is able to make pickled ginger; she just needs to learn a few subtleties:
- The younger the ginger, the more delicate the structure and milder taste it has. Old ginger may be too fibrous and spicy, it will be unpleasant to eat even for lovers of savory seasonings. If you see that ginger root is large and has many branches, you should look for a younger instance.
- It is believed that Asian ginger tastes better than African. It has a light golden shade, then when grown in Africa is much darker.
- Beware of stale or spoiled ginger. Fresh root is hard, elastic, when you try to bend it, there is a crackling sound, the juice protrudes and there is a distinct smell characteristic of this product. If the spine is sluggish, soft, smells of damp or mold, has cut areas, it is advisable to refrain from buying.
- Before marinating ginger, it should be peeled, trying to remove as thin a skin layer as possible and cut into thin plates. This can be done with a sharp knife, shredder, vegetable peeler. It should be cut across the fibers, otherwise the finished snack is unlikely to suit your taste.
- Ginger is not recommended to pickle in vinegar, softer options are preferable: rice, apple, grape vinegar, wine, soy sauce.
- Not every marinade allows ginger to give an appetizing pink hue, to which many are accustomed. For this marinade with the addition of beets, red wine or red wine vinegar and plum vinegar is suitable. However, if the ginger turned out lighter than you expected, it does not mean that its taste will disappoint you.
Store marinated ginger in the refrigerator by placing it in a glass jar or plastic container. The shelf life of the product is 4 weeks.
Classic recipe for pickled ginger
Composition:
- ginger (already peeled) - 0.3 kg;
- water - 0, 5 l;
- rice, grape or apple cider vinegar 96 percent - 120 ml;
- sugar - 120 g;
- salt - 5 g.
Method of preparation:
- Wash the ginger root, peel it, cut it into thin slices.
- Sprinkle salt on ginger, leave for 6-12 hours in a cool place.
- Boil the water, place the ginger in it. Cook it for 2-3 minutes.
- Add sugar and vinegar, continue cooking for another 5-7 minutes.
- Remove from heat. Remove the ginger plates from the hot marinade and transfer them to a prepared container or other container.
- Wait until the marinade is warm, pour ginger with it.
- Close the container tightly (container) and store in the refrigerator.
Ginger cooked according to this recipe will be ready for use in only 2-3 days. Do not rush, let him marinate, only then it will be really tasty.
Ginger marinated in plum vinegar
Composition:
- ginger root (peeled) - 150 g;
- plum vinegar (6 percent) - 150 ml;
- sugar - 60 g;
- salt - 20 g;
- water - 1 l.
Method of preparation:
- Sprinkle salt and ginger on cleaned and finely chopped ginger for 10 hours.
- Wash the ginger plates.
- Boil water, put ginger in it, boil it for 2-3 minutes, fold it in a colander, but do not pour out the broth yet.
- Measure out 0, 2 liters of decoction, mix it with vinegar and sugar. Stir until all crystals dissolve.
- Allow the marinade to cool to room temperature.
- Put ginger in a glass jar, pour marinade.
- Close the jar tightly, put it in the fridge.
You can taste the seasoning in a day. By this time, it will acquire a reddish-orange color.
Instant pickled ginger (with vodka)
Composition:
- young ginger root (peeled) - 0, 2 kg;
- vodka - 10 ml;
- salt - 5 g;
- sugar - 60 g;
- wine vinegar (red) - 60 ml;
- water - 0, 25 l.
Method of preparation:
- Peel and cut the ginger into thin slices, put it in a bowl.
- Boil water, pour ginger with boiling water, leave for 5-10 minutes.
- Take the ginger out of the water, let it dry.
- Mix a spoonful of water, in which the ginger was soaked, mix with sugar, salt and vinegar. Bring marinade to a boil, pour in vodka, mix and remove from heat. Wait until the marinade has cooled.
- Fold the ginger in a jar, cover with marinade cooled to room temperature, cover with a lid and leave for 5-6 hours at room temperature.
After that, pickled ginger can be served to rolls, fish, meat. To store it must be placed in the refrigerator.
Marinated ginger with beets
Composition:
- peeled ginger root - 0, 25 kg;
- beets - 50 g;
- sugar - 30 g;
- salt - 5 g;
- water - 0, 5 l;
- Apple Cider Vinegar (6%) - 50 ml.
Method of preparation:
- Clean ginger, finely chop.
- Boil a glass of water, mix it with salt, pour ginger, leave for 10 minutes, drain the salt water.
- Pour a glass of clean water into a small saucepan. Pour sugar into it, mix. Put on medium heat.
- When the water boils, pour vinegar into it, stir, remove from heat.
- Ginger put in a glass jar or plastic container.
- Peel the beets, cut them into slices, cover them with ginger.
- Fill with hot marinade, leave at room temperature until marinade has cooled.
- Put the lid on the jar, transfer it to the refrigerator.
- In a day, drain the marinade, discard the beets. Put the ginger in a clean container, close and store in the refrigerator.
Thanks to the beet pickled ginger gets a bright red color. This makes it more appetizing.
Marinated Ginger with Red Wine
Composition:
- refined ginger - 0, 25 kg;
- apple or grape vinegar (6 percent) - 100 ml;
- water - 50 ml (not counting the consumption of cooking ginger);
- dry red wine - 50 ml;
- vodka - 20 ml;
- sugar - 40 g;
- salt - 5 g.
Method of preparation:
- Cut the peeled ginger into thin slices.
- Dip the ginger slices in boiling water. Boil it for 1-2 minutes if it is young, or 4-5 minutes if it is old. During boiling, ginger should be stirred to prevent the plates from sticking together.
- Flip the ginger into a colander, place it on a platter, let dry.
- Mix 50 ml of water with salt and sugar. While stirring, bring to a boil. Pour in wine and vodka, boil for 2-3 minutes. Add vinegar and remove from heat.
- Sterilize the jar, put ginger in it, cover with hot marinade. Cover with a lid, but do not tighten it.
- Leave to ferment at room temperature.
- After 4 days, close the jar tightly and put it in the fridge.
This method is suitable even for pickling old ginger.
Marinated Ginger with White Wine
Composition:
- peeled ginger root - 0, 25 kg;
- vodka - 20 ml;
- dry white wine - 40 ml;
- grape vinegar (6 percent) - 100 ml;
- water - 40 ml;
- sugar - 40 g.
Method of preparation:
- Peel the ginger root, cut it into thin slices.
- Mix water with wine, vodka and sugar.
- Put the mixture on a slow fire and, while stirring, bring to a boil.
- Attain complete dissolution of sugar, add vinegar.
- Once the marinade is boiling again, remove it from the heat.
- Fold the ginger into the container in which you will marinate it.
- Fill with hot marinade.
- Leave to cool at room temperature.
- Close the jar with the cooled ginger in the marinade and place in the refrigerator.
Marinate ginger in this recipe should be for three days, after which it can be removed from the marinade and put into a clean container.
Marinated ginger with balsamic vinegar
Composition:
- refined ginger - 0, 25 kg;
- balsamic vinegar - 80 ml;
- sugar - 60 g;
- salt - a large shchipot;
- water - 0, 25 l.
Method of preparation:
- Pour the ginger into thin slices with water, bring to a boil, cook for 2 minutes.
- Remove the ginger from the broth, drain half of the broth, combine the rest with sugar and salt.
- Heat, decoction, stirring. Get the complete dissolution of the granules.
- Add vinegar. Wait until marinade boils.
- Pour hot marinade over ginger. After cooling, put in the refrigerator.
After a day, the seasoning will be ready for use. Ginger, pickled in balsamic vinegar, is particularly well suited to meat.
At home, pickled ginger can be according to different recipes. In some embodiments, vinegar dominates, in others it is taken less, but it is supplemented with alcohol. The ratio of sugar, salt and water can also be different. To choose the option of pickled ginger to your liking, sometimes you have to try several recipes. Until you find the perfect, from your point of view, method of cooking spicy seasoning, it is worth cooking in a small amount.
