How to marinate ginger at home: the atmosphere of a Japanese restaurant in your kitchen

The vast majority of people living in the post-Soviet space learned about pickled ginger after the popularization of Japanese cuisine. Asians serve savory appetizer to sushi paired with wasabi mustard. It gives a good “shake” to the receptors before tasting each new dish, so that the tastes do not mix in the mouth. Pickled root prevents the possible consequences of eating raw fish. You can buy this spicy Asian snack in the store, but it is better to cook it yourself.

The effect of Asian snacks on the body

Before studying the instructions on how to marinate ginger at home, it is important to understand the features of the product. Despite the wide range of useful properties, the fragrant root has many contraindications.

Benefit

Vivid taste sensations are not the only reason to make pickled ginger. The product has a beneficial effect on almost all body systems, gives vitality, good mood and longevity. It is important that in the marinated form it retains almost all the useful qualities characteristic of a fresh product. The table describes the main properties of the acute root.

Table - Benefits of Pickled Ginger

To whom it can hurt

Marinating does not reduce the beneficial properties of ginger, but at times enhances its possible negative effect on the body. Before you join the Asian culinary traditions, make sure that you have no contraindications to the use of spicy appetizers. Ginger should not be eaten in such cases:

• an ulcer of the stomach and intestines;
• colitis;
• kidney disease
• dermatitis;
• hepatitis;
• cirrhosis of the liver;
• heart attack;
• stroke;
• hypertension;
• gallstones
• fever;
• poor blood coagulation;
• pregnancy;
• lactation;
• individual intolerance.

5 signs of a quality product

The taste preferences of the Slavic peoples are strikingly different from the gastronomic preferences of Asians. In domestic latitudes, few appreciate the taste of ginger. But every year it is becoming more and more firmly included in the diet of the inhabitants of the post-Soviet space, thanks to pronounced useful properties.

Only fresh roots positively affect the body. From the moment of collecting the roots and before they get to your table, no more than a month should pass. If the product has been in the warehouse for a long time or has been frozen, it becomes useless. Therefore, the purchase of ginger should be approached responsibly. Five quality fresh root can be recognized.

1. Kink. If you break the root, you will hear a loud crunch and you will see a juicy watery pulp. And you will immediately feel pronounced spicy aroma.
2. Colour. The peel should have a golden color and shine attractively - these are signs of a quality root grown in Asian countries. If ginger is dark - this is a cheap product from Africa. It is less healthy and also has an unpleasant bitter aftertaste.
3. Smell. If, smelling the root, you smell damp, put it in place. Most likely, foci of mold have already appeared at the junction of the processes.
4. Texture. Fresh root is necessarily hard. The surface should be smooth to the touch.
5. The size. Go around large roots with a lot of branches. They are old - they have few essential compounds.

Homemade Pickled Ginger Recipe

Cooking spicy snacks starts with cleaning the raw materials. First peel the ginger. It can be scraped off with a knife or peeled off with a peeler. The integrity of the root does not matter, therefore, for the convenience of processing, it can be divided into several parts. Rinse ginger, dry with a napkin. You have a blank. It remains only to choose the appropriate pickling recipe.

Classical

Features. To make a classic pickled ginger at home, you need a minimal set of ingredients. A simple recipe will maximize the natural taste of the fragrant root. The marinade only shades and enhances it.

You will need:

• 300 g of peeled ginger;
• half a glass of table or apple cider vinegar;
• half a glass of sugar;
• two glasses of water;
• a teaspoon of salt.

Cooking

1. Using a peeler, chop the ginger into thin slices along the fibers.
2. Put the plates in a deep bowl, sprinkle with salt and leave overnight.
3. Squeeze ginger lightly, transfer to a saucepan and pour in a mixture of water, vinegar and sugar.
4. Boil the liquid, then continue cooking for another ten minutes over low heat.
5. Using a fork, transfer the plates to a small glass jar.
6. With the remaining marinade fill the voids formed in the container.
7. Keep the workpiece in the refrigerator for two days.

With wine

Features. If the taste and smell of vinegar seems too commonplace, pickle ginger root with alcohol. Alcoholic drinks will give the appetizer softness and a pleasant, sophisticated aftertaste.

You will need:

• 500 g of peeled ginger;
• a third of a glass of white wine;
• a quarter cup of vodka;
• a glass of wine vinegar;
• 80 g of sugar.

Cooking

1. Dip ginger in boiling water and boil for a minute.
2. Dry the workpiece and cut into thin plates.
3. Put a mixture of wine, vodka and sugar on the fire. Continue boiling until the granules dissolve.
4. Add vinegar, bring to a boil again and remove from heat.
5. Put the ginger in a glass jar, fill it with hot marinade and tighten the lid tightly.
6. When the marinade has cooled completely, send the jar to the refrigerator for three days.

With beetroot

Features. To make pink pickled ginger, you need fresh young roots. Only they contain anthocyanins, which change color from white to pink upon contact with vinegar. But in domestic supermarkets you will not find such a unique product. To create the atmosphere of a Japanese restaurant at the table, use the recipe for pickled ginger with beets.

You will need:

• 250 g of peeled ginger;
• a quarter cup of table vinegar;
• two glasses of water;
• two tablespoons of sugar;
• a teaspoon of salt.

Cooking

1. Cut the ginger into thin slices.
2. Boil a glass of water and dissolve the salt in a hot liquid.
3. Dip ginger in brine, and after five minutes drain the water.
4. Add vinegar, sugar to the remaining water, boil and heat until the granules dissolve.
5. Put the ginger in the syrup, add the beets and leave to cool.
6. Transfer the ginger and marinade into a glass jar, twist the lid and place in the refrigerator for storage.

With balsamic

Features. A deep rich taste gives the sharp root balsamic vinegar. It adds sweet, spicy notes to the Asian root. This appetizer is perfect for meat.

You will need:

• 250 g of peeled ginger;
• a quarter cup of balsamic vinegar;
• a quarter cup of sugar;
• a glass of boiling water;
• a pinch of salt.

Cooking

1. Cut the root into thin slices, pour boiling water and boil for a couple of minutes.
2. Drain the water, leaving half a glass of broth for the marinade.
3. Combine the cooled broth with vinegar and sugar. Wait until the granules are completely dissolved.
4. Fold the petals in a jar, fill with marinade and twist the lid.
5. Put the container in the refrigerator, and after a day you can start tasting.

Without salt and sugar

Features. People who adhere to the concept of a healthy diet negatively relate to salt and sugar. In order not to “spoil” a useful product, it is perfectly acceptable to exclude bulk ingredients from a recipe. Marinating a root without salt and sugar is a little more difficult, but the result is worth it.

You will need:

• 300 g of peeled ginger;
• a quarter cup of raisins;
• a slice of beets;
• half a glass of boiling water;
• half a glass of apple cider vinegar;
• half a teaspoon of dried coriander.

Cooking

1. Pour boiling water over the raisins and leave for three hours.
2. Slice ginger and put in a glass jar.
3. Smash the raisins with water and the beets with a blender until smooth.
4. Add vinegar and spices.
5. Pour the marinade over the root, mix, twist the lid.
6. Insist in the refrigerator for four days.

What is the harvest: salad options

The recipe for pickling ginger is useful not only for sushi. The root is in harmony with meat, and with fish, and with vegetables, and even with fruits. Given this versatility of snacks, it is advisable to use it in salads. The table shows three successful recipes.

Table - Salad recipes with pickled ginger

You can not only pickle ginger at home, but also grow it. Soak a fragment 5-7 cm long overnight in warm water and dry. Place the workpiece in a wide plastic pot filled with moistened soil. Ginger should be located horizontally 2-3 cm in depth. Sprout in a warm, bright place, water abundantly, and after a few months you will have a beautiful ornamental plant. When the growth of leaves stops, the greens begin to dry out, and tubers emerge from the ground, you can collect the "crop". After digging the soil, you will see a huge fragrant root of ginger.

Reviews

I met ginger a couple of years ago. She caught a cold and a friend advised me to drink tea with ginger. She took ground ginger at the beginning. But the effect is not at all that of a grated root, and pickled is generally a song! Well, at least for me. I love it just so it is, because it is far from the connoisseurs of Japanese cuisine. The burning, vigorous effect of ginger reminds me a bit of the effect of eating mustard or horseradish, but only on a smaller scale. In spring, ginger is a special treat for me. Apparently because the body is missing something.

Irina Alekseeva, http: //flap.rf/ Food / Pickled ginger

With simple, apple and wine vinegar, it doesn’t work at all. Try to buy rice. It is yellowish and pink. Tasty one that is yellow. It is called "Rice Vinegar for Sushi." His taste is soft, not sour, a little oily. I think that does not harm health, unlike ordinary vinegar.

Le fox, http://stranamasterov.ru/node/416437

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