How to pickle ginger at home? TOP 4 recipes with cooking photos. Cooking secrets and tips. Video recipes.
Modern Europeans cannot imagine life without sushi and rolls, and sushi and rolls are hard to imagine without pickled ginger. How to cook pickled ginger, how to remove excess bitterness, what to do so that it does not lose its structure during cooking? Thanks to the secrets and advice of experienced chefs, you can easily prepare it at home. This material offers TOP-4 step-by-step recipes for spicy pickled ginger.
Culinary subtleties and general recommendations
- The properties and taste of pickled ginger depend on the time it is kept in the brine. If the root is marinated for longer than the time indicated in the recipe, it will be softer but less pungent. If, on the contrary, under-marinate, the ginger will be harder, and there will be more burning substance in it.
- Soaking it in hot salted water will help remove excess pungency and pungency from ginger. You can also sprinkle it with a little salt and leave it for a while.
- It is convenient to clean the spine with a knife with a grooved blade. At the same time, do not press it strongly against the root, because the juice will splash and may get into the eyes.
- To make the ginger tender and not have tough fibers, buy it young. If it was not possible to get the milk root, then increase the marinating time.
- Cutting the root into thin slices is best done with a vegetable peeler. The slices will turn out to be very thin and translucent, and this will ensure the tenderness of the finished product.
- Rice vinegar is commonly used for pickling ginger. But it can be replaced with wine, apple or any fruit. Sometimes 9% table vinegar is used.
- If you like ginger pink in appearance, because it tastes absolutely no different from white, then when blanching, add a small piece of raw beets to the pan. This root vegetable imparts a pleasant reddish hue.
- Pickled ginger can be stored for up to 3 months. To store it, use glass or earthenware, but not metal utensils.
- Pickled ginger is commonly used for sushi and rolls. However, it is added with no less success to soups and meat, rice and fish, salads and pastries, sauces and marinades, cocktails and teas, and even cookies and gingerbread, and much more.
- When serving ginger, arrange it in the form of flowers, turning the slices into a bouquet. Then an ordinary dinner will turn into a feast, a celebration of body and soul.
Pickled ginger - a simple recipe
Pungent, aromatic, refreshing, subtle and spicy - pickled ginger. Preparing it at home is not at all difficult. It goes well with fish dishes, goes well with meat and plays well in salads.
- Caloric content per 100 g - 289 kcal.
- Servings - 250 g
- Cooking time - 30 hours
Ingredients:
- Ginger root - 250 g
- Salt - 1 tablespoon
- Sugar - 100 g
- Rice vinegar - 200 ml
Simple recipe for pickled ginger:
- Peel the ginger, wash and rub with salt. Cover and leave for 6-8 hours.
- Then rinse it under running water and cut it into as thin slices as possible so that light shines through the pieces. Then the appetizer will fully open.
- Pour water into a bowl, put on the stove, boil and put ginger in a saucepan.
- Reduce the fire and cook it for no more than 5 minutes.
- Remove the saucepan from heat, discard the ginger on a sieve and sprinkle a little with salt.
- Mix sugar with vinegar, boil and cool completely.
- Pour the marinade over the ginger, close the lid and refrigerate for a day.
How to pickle ginger with vodka and wine
The recipe for pickled ginger with vodka and wine is simple and will allow you to stock this seasoning for several months. It is very easy to prepare at home and goes well with many dishes.
Ingredients:
- Ginger root - 200 g
- Sake vodka - 2 tablespoons (you can replace 1 tablespoon of ordinary vodka)
- Rice vinegar - 75 g
- Dry red wine - 1, 5 tablespoons
- Sugar - 35 g
Cooking pickled ginger with vodka and wine:
- Peel the ginger and cut into thin slices.
- Pour vodka, vinegar, wine and sugar into a saucepan. Place the pot on the stove and bring to a boil.
- Then pour over the ginger with this marinade, close the lid and leave to infuse for 4 days. Then send it to the refrigerator for storage for 2 months.
Recipe with honey and wine
Homemade recipe for pickled ginger with honey and wine is an excellent means for losing weight, protection from dangerous bacteria, a supply of minerals, vitamins and amino acids. It will warm well, enhance libido, prolong youth and provide the brain with sufficient oxygen.
Ingredients:
- Ginger root - 300 g
- Rice vinegar - 150 ml
- Honey - 1, 5 tablespoons
- Rice wine - 300 ml
- Salt - 1.5 tsp
- Beets - a small piece (optional)
Cooking pickled ginger with honey and wine:
- Peel the ginger root and cut into large pieces.
- Pour water into a saucepan, add salt and boil. Dip the root into it and boil for a couple of minutes. But the more mature the ginger, the longer you keep it in boiling water.
- Remove the ginger from the boiling water, dry and cut into thin slices. Send them to the marinade.
- For the marinade, mix honey, vinegar, wine, and heat this mixture until a white cap appears on the surface. If you want the ginger to be pink, add a small piece of beetroot to the marinade.
- Leave the ginger in the marinade for 2 days at room temperature. Then it can be used in writing. Store it in the refrigerator.
Pickled ginger pink
A spicy appetizer - pickled pink ginger - will brighten any dish, refresh the taste and improve digestion. Home-made is a good alternative to the store-bought version, which contains dyes and preservatives.
Ingredients:
- Ginger root - 200 g
- Sugar - 1 tablespoon
- Salt - 1 tsp
- Vinegar 9% - 1 tbsp
- Water - 2 tbsp.
- Beets - a small piece
Cooking pickled pink ginger:
- Peel the ginger root and cut into very thin slices.
- Pour water (1 tbsp.) Into a container, add salt and put on fire. Bring to a boil, remove from heat and place ginger in this bowl. Let it sit for 5 minutes and drain off the water.
- Then pour fresh water (1 tbsp.) Into a clean saucepan, add sugar, put on fire and boil.
- Put the ginger in a clean jar and cover with sweet water until it is completely covered and pour in the vinegar. For a pretty pink color, add a peeled piece of fresh beet to the pickled ginger.
- After a few hours, the ginger will be ready.
