Pickled ginger recipe. Video
Spicy, spicy, aromatic, sweet and sour pickled ginger is served not only from sushi. It can be added to exotic salads, including fruit, rice, seafood, and meat and fish can be marinated with it before cooking. You can cook such ginger yourself, because this is how Japanese housewives prepare it.
Some argue that old pickled ginger root has pink color, but this is not the case. An instant pink color to the root and brine is given by the beet juice, the young ginger turns pink over time, the old one remains light. You can use either old or young root, but young ginger root will be softer and easier to peel and chop thinly.
Choose roots with light, tight, thin skin, without spots or wrinkles. The pulp of fresh ginger is fragrant and juicy, with an even cut, the old, stale root is wetted on the cut, its aroma is not so clear, and the juice from it stands out poorly. Young ginger is heavier than old ginger.
If you can’t pickle fresh ginger right away, put it in the freezer, where it will keep perfectly.
How to prepare ginger root for pickling
Using a thin vegetable knife, carefully peel off the skin from the ginger root. If the ginger is young, then the skin can even be scraped off with the edge of a dessert spoon. Cut the root into long thin strips, most conveniently done with a vegetable peeler, also called a mandolin.
The old root cannot be cut with a thin string or the blade of such a peeler, cut it into washers with a sharp and thin vegetable knife. Household knives are usually not as sharp as you need them to be, so it is worth checking them out and sharpening them if necessary before cutting.
For 500 grams of fresh, peeled ginger, take: – 3 cups of rice vinegar; – ¾ glass of granulated sugar; – 1 tablespoon of salt.
You can substitute another sweetener for sugar. An interesting taste and aroma of pickled ginger is given by honey, cane sugar, corn syrup
In a small saucepan, combine the vinegar, salt and sand and bring to a boil, simmer, stirring occasionally, until the spices dissolve, this will take about a minute. Remove saucepan from heat, cover and set aside. Bring 2 liters of filtered water to a boil and put slices of ginger in boiling water, boil it for 30 seconds. Drain the water through a colander. Place the ginger slices in sterilized jars and top with the marinade.
If you want the ginger to turn pink immediately, add a few tablespoons of beetroot juice to the marinade. Cover the jars with lids, let cool and put the marinade in the refrigerator. Ready-made pickled ginger can be kept in the refrigerator for up to a year. In the same marinade, the Japanese marinate other thinly sliced vegetables, tsukemono.