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 you want to make ginger without salt,which is able to retain fluid in the body, and sugar, which adds extra calories, it is possible. Consider in more detail how to pickle ginger in this case. Soak a quarter cup of raisins in cool water for several hours. Fresh and young root peel and very thinly chop it. A glass of such ginger petals is required. Drain the water from the raisins, add to it a quarter cup of grated finely fresh beets. Again, pour one hundred and twenty grams of water. We send the marinade in a blender, squeeze the mashed potatoes using a very fine sieve. Put it in a glass jar, put ginger in it, pour in half a glass of apple cider vinegar and sprinkle with a teaspoon of coriander seeds. Thoroughly mix and send in the fridge for a day. It turns fragrant seasoning, which is great for adding to desserts.
But keep in mind the following, that the dish is veryonly fresh is good, although it can be stored in the refrigerator for three months. Therefore, before the arrival of the guests, there is nothing left but to cook the pickled ginger again.
