Ginger - all the favorite Indian spice, arousing appetite with its one look and delicate aroma. If you want to plunge into Japanese culture, staying in your favorite kitchen, try to marinate ginger at home. If in the evening you decide to please the friends of sushi or rolls, take care of a spicy snack in advance. It is best to pickle ginger in the morning, so that it can soak up and steep for a while. The very preparation takes quite a bit of time.
When choosing a ginger, pay attention to its appearance. We only need fresh root, since only it can be well marinated. A suitable root is easy to calculate - the skin of the plant will be translucent, even, it can be scraped off with a fingernail.
How to marinate the root of ginger?
Ingredients:
- ginger root - 200 g;
- rice vinegar - 0.5 cup;
- salt - for rubbing - 1 tbsp. l .;
- sugar - 3 tbsp. l.
Preparation
Ginger is peeled, cut into thin slices. For the best result, you can use a conventional vegetable cutter. Ginger plates are covered with salt and leave to be infused. Next, we are engaged in marinade. Mix rice vinegar, sugar and salt, mix thoroughly. Now we need to cook it a little over low heat until the salt and sugar completely dissolve. Rinse the ginger from the salt and pour the marinade. After the dish has cooled, put the whole mass on a weak fire and cook for 30 minutes. Then shift the contents of the pan into a glass jar and put it in the refrigerator for 6 hours. If you want to get even closer to traditional Japanese cuisine, try painting the creamy ginger in the usual pink color. To do this, you need a slice of ordinary beet. Add it to a jar of marinated root. Beetroot slightly softens the pungent taste of ginger.
Now you know how to marinate ginger at home, but that's not all. Many chefs in the marinade use alcohol for a more refined taste and smell. You will need only a couple of spoons of a tart drink, but the taste essence will change while unrecognizable.
How correctly to pickle ginger, using alcohol?
Ingredients:
- young ginger root - 250 g;
- sake - 2 tbsp. l. or vodka - 1 tbsp. l .;
- sugar - 5 tsp;
- rice vinegar -90 ml;
- rose wine - 2 tbsp. l.
Preparation
Ginger root is washed and peeled with a vegetable cutter. Next, cook it in boiling water for no more than a minute. After drying, cut ginger into thin plates and put with glassware. Let's start making marinade. Mix sake, sugar, salt and wine and boil. In the end, add rice vinegar and fill the ginger. Almost ready dish we clean in the refrigerator until the ginger becomes pink. You can serve appetizers for sushi, fish dishes, rolls, meat dishes and add them to various salads to enhance the taste. Do not forget that excessive consumption of pickled ginger has negative consequences in the form of problems with the intestines!
Since now the most ginger ginger has become an extremely simple task, it's time to get acquainted not only with the taste of the overseas dish, but also with its advantages.
So, pickled ginger:
- improves digestion;
- heals poisonings;
- kills intestinal parasites;
- liquefies blood;
- increases mental activity;
- relieves headache;
- helps to lose weight;
- accelerates metabolism;
- improves working capacity;
- is an antioxidant;
- destroys germs in the body;
- strengthens the immune system;
- reduces the level of sugar and cholesterol;
- sates the body with vitamins;
- relieves stress;
- normalizes the work of the heart;
- removes toxins and toxins;
- improves complexion.