Ginger root is used in different forms and in different dishes. It is found fresh, dried and powdery, but pickled ginger is especially popular among Japanese food lovers. As such, it is an excellent spice that adds spice to any dish. Let's discuss how to pickle ginger at home.

Calorie content of pickled ginger

The root contains sodium, phosphorus, potassium, iron, calcium. There are vitamins A, B 1, C, E.
The calorie content of ginger is 51 kcal per 100 grams, but may vary due to the process and products added to the root.

Classic recipes

For a long time using ginger as a condiment, people have come up with a variety of pickling methods. Some of them are used more often and are considered classic.

Recipe number 1

Ingredients

Servings: 10

• ginger root 400 g
• sugar 50 g
• vinegar 50 ml
• boiled water 500 ml
• salt to taste

Per serving

Calories: 51 kcal

Proteins: 0.2 g

Fats: 0.3 g

Carbohydrates: 12.5 g

17 minutes Video Recipe Print

Rinse root under hot water, peel, rinse again under hot water.

Cut into thin slices using a long knife or vegetable peeler. Place in a deep dish, rinse again with water. Add 1 teaspoon of table salt and stir. Cover with another plate, put the press on top. Leave in cold air or refrigerate overnight.

Marinade. Boil 500 milliliters of water, add a whisper of salt, 50 milliliters of vinegar and 50 grams of sugar. Stir, bring to a boil.

Transfer the ginger to a saucepan, pour over half of the marinade, put on medium heat. Bring to a boil, hold for 5 minutes.

Transfer to a jar, pour over the remaining marinade. Let it brew in the refrigerator for a week.

Recipe number 2

Remember! Excessive consumption of the root causes stomach irritation.

Why homemade pickled ginger is good for you

The use of the root is extremely beneficial for humans. Vitamins and amino acids contained in it improve immunity, slow down aging, and improve blood circulation.

Ginger will help with seasickness, colds, it is rubbed with honey and given to the patient, used for prophylactic purposes.

Harm and contraindications

Some people have an individual intolerance or allergy to this product. It is not recommended to use ginger for people with stomach diseases, including ulcers.

The root can be dangerous for people with gallbladder or liver disease, as it stimulates blood flow to these organs. Do not use during pregnancy, but an exception can be made if a doctor recommends it.

Ginger root is considered to be a storehouse of vitamins. The plant helps to boost the immune system, improves blood circulation, heals severe burns and deep abrasions. Ancient Chinese sages argued that ginger root is able to relieve a woman of frigidity and infertility. Also, a pickled plant slows down premature aging of the skin and improves all metabolic processes of the body. The product is often used to combat nausea, diarrhea, and gastrointestinal inflammation.

• rice vinegar (concentration 2.5%) - 210 ml.
• dry or semi-dry white wine - 85 ml.
• vodka - 55 ml.
• drinking water - 1 liter.
• granulated sugar - 85 gr.
• ginger root - 550 gr.

1. Wash the ginger root, pat dry with paper towels, peel off the peel with a potato and carrot cleaner (using a thin knife). Chop the ginger into chunks (not plates).
2. Pour the water into a saucepan, bring to a boil, dip the ginger pieces inside. Cook for about 5 minutes, then remove, dry with a napkin, cut into very thin slices.
3. Mix dry wine with granulated sugar, pour in vodka. Send the prepared mixture to a saucepan, put on the stove. Set the heat between the minimum and medium mark, simmer until the crystals dissolve.
4. After the mass boils and becomes homogeneous, pour in the rice vinegar, simmer for another 1 minute, remove from the stove. Place the chopped ginger in a glass dish, pour over the prepared marinade, cover.
5. Cool to room temperature, send the spice to the refrigerator for 3 days, sealing tightly. After that, proceed to use, after draining the liquid. Store no longer than 2 months in a cold place.

Pickled ginger with wine vinegar

• vodka - 15 ml.
• ginger root (young) - 225 gr.
• wine vinegar - 60 ml.
• salt - 5 gr.
• granulated sugar - 50 gr.

1. Wash the ginger root under the tap and pat dry. Peel the skin, cut into pieces (not slices), transfer to a deep bowl and cover with hot water. Wait 3 minutes, drain the liquid, squeeze out the ginger.
2. Chop the root into thin slices using a vegetable peeler. Pour vodka, wine vinegar, 30 ml into a saucepan or thick-bottomed saucepan. filtered water. Add salt and sugar and place on the stove.
3. Boil until crystals dissolve at low power, then cool. Scald the glass container with boiling water, dry it, transfer the chopped ginger to the jar. Pour in the marinade, after cooling it down.
4. Cork tightly with a lid, leave for 10 hours at room temperature. After this period, transfer to the refrigerator for another 12 hours. Serve with fish and meat dishes.

Pickled ginger with beets

• table vinegar (concentration 9%) - 35 ml.
• ginger root - 260 gr.
• drinking water - 550 ml.
• granulated sugar - 35 gr.
• salt - 7 gr.
• beets - a small slice

1. Wash and peel the ginger root, rinse again with water, pat dry. Chop into thin slices using a vegetable cutter. The thinner you chop the ginger, the richer and softer the seasoning will be.
2. Pour 225 ml. water in a saucepan, add salt and boil. When the granules are completely dissolved, turn off the stove and pour the brine over the ginger. Wait 7 minutes, drain the liquid.
3. Add granulated sugar to the second part of water (225 ml.), Stir and place on the stove. Bring the mixture to dissolve the crystals, turn off the burner.
4. Add the beetroot slice to the syrup, pour the mixture over the ginger. Leave to cool under natural conditions (room temperature). Transfer the marinated ginger to the jar, close the lid.
5. Put the container in the refrigerator for 10 hours, after which you can taste the ginger. Store it for no longer than 30 days at a temperature of 5-10 degrees.

• rice vinegar - 165 ml.
• vodka - 35 ml.
• drinking water - 250 ml.
• ginger root - 440 gr.
• sugar - 90 gr.
• dry wine (red or rose) - 60 ml.

1. Wash, dry and peel the ginger root beforehand. Cut the vegetable into thin slices with a knife or a vegetable peeler. Pour water into a saucepan, boil, add ginger and cook for 3 minutes.
2. In another container, mix wine, granulated sugar, vodka, vinegar, water. Put on fire, cook until sugar crystals dissolve. Next, remove the marinade from heat, cool to 35 degrees.
3. Scald a glass jar with boiling water, move the chopped ginger into it. Pour the marinade over the slices, cap and transfer to the cold for 48 hours. After the expiration date, start tasting.

Pickled ginger with plum vinegar

• salt - 20 gr.
• granulated sugar - 60 gr.
• plum vinegar - 145 ml.
• ginger (root) - 160 gr.

1. Wash the root vegetable, remove the peel with a knife. Rub the root with salt, leave for 10 hours at room temperature. After that, rinse the ginger under the tap, dry with towels.
2. Chop the root along the grain into thin, translucent slices. Take a small saucepan, pour 1 liter into it. water, salt. Dip the chopped ginger, cook for 2 minutes.
3. Pour 200 ml. water in which the root was cooked, we still need this liquid. Drain off remaining water, cool vegetable slices to room temperature.
4. Take 200 ml. poured water, add plum vinegar, sugar and salt to it, mix until the granules dissolve. Transfer the ginger to a glass container, fill it with marinade, and seal.
5. Soak the root vegetable for about 10 hours, then start eating. Store the seasoning for about 25 days, shake the container occasionally. Serve with sushi, meat and fish dishes.

Before you start pickling ginger yourself, try the taste of your store-bought produce. Visit a Japanese restaurant or purchase packaging from a supermarket. It is important to evaluate the presence of bitterness, astringency or sweetness in order to understand what to marinate in ginger root.

Video: how to pickle ginger for sushi

Ginger contains vitamins C and group B. From minerals - potassium, calcium, magnesium, phosphorus, copper and manganese. Unique bitterness and essential oils, as well as essential amino acids led by lysine, which is famous for its antiviral activity. Fatty acids valuable for the body will also be found in it.

Even a short list of ginger health benefits is impressive. Harmonizes digestion and intestinal microflora, improves the metabolism of carbohydrates and fats, tones and strengthens the immune system, works systemically as an antioxidant.

Not all of the benefits persist after heat treatment. And yet, if you do not cook the root, some of the usefulness will remain in the dish.

It is also nice that recipes for pickling ginger at home are not laborious. Step by step, with photos and videos, with details and a proven proportion - there is plenty to choose from. In our selection you will traditionally find out everything you need.

The photo shows a very young root, which is used for pickling in Asia

• We will warn you in advance: there is no complete authenticity in the recipes. Asian pickled ginger is prepared from young roots, where there are no coarse fibers. These are not the mature beige-skinned specimens that we see on the shelves.

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Top secrets on how to pickle ginger

Below we offer step-by-step recipes with photos at home. Any preparation includes a few simple steps.

1. Peel and thinly cut the ginger along the grain.
2. Add salt or pour in salted hot water to remove excess bitterness.
3. Cooking the marinade. Add the components to the water and heat the mixture.
4. Fill the ginger slices with hot marinade, but do not boil or boil.
5. Close tightly and let it brew in the refrigerator.

To make the root easier to peel and look like a traditional sushi preparation, use fresh and as young as possible.

It has a light and smooth surface, without wrinkles and "eyes of germination", with a slight shine. The pulp is dense, juicy. A spicy aroma is clearly felt on the scrap.

How to quickly and conveniently clean the spine?

We use a teaspoon and scrape. Or scrape with a wavy blade.

• If you are trying to get rid of the chemicals as much as possible and are not sure about the local origin of the root, it makes sense to play it safe. Most likely, the Chinese harvest is on sale in front of you. It is better to put the peeled root vegetable before any preparation in cold water - for 1 hour.

How to easily cut the spine into thin slices?

We arm ourselves with a vegetable peeler (piller). We remove thin stripes of the desired width. In doing so, always cut the ginger along the grain. A very sharp knife or grater with a V-shaped nozzle ala Berner also helps. In addition to thin slices, you can cut the root into long, not thick strips.

In what order do we add the components to the marinade?

Put salt and sugar in a cold liquid and stir until completely dissolved as it warms up. You do not need to boil the marinade.

How long does pickled gingerbread last?

Up to 2 months in the refrigerator, in a tightly closed jar.

• Important! We never cook ginger. Any recipes with this approach deprive the venture of usefulness. Most of the nutrients are destroyed from prolonged heating. In the case of pouring boiling water, the loss will affect several vitamins and the concentration of bitterness and volatile oils will decrease. Nevertheless, the root will retain a significant part of the healing power.

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A simple recipe with beets and vinegar

A colorful and lightweight option. Ideal for homemade sushi, stews, salads or solid sandwiches. Take advantage of an important benefit of ginger: it helps digestion, including with a large meal.

The pink color comes from beets.

We will need:

• Fresh ginger - 100 g
• Sugar - 4 tbsp. spoons
• Salt (without iodine and additives) - 1 teaspoon with a slide
• Water - 3 tbsp. spoons
• Vinegar (9%, table) - 100 ml
• Or any 6% - 150 ml
• Fresh beets - 1-2 plates

Cooking is elementary.

Peel the ginger root, cut it thinly along the fibers. For color, cut a couple of thin strips from the peeled beets.

Add sugar and salt to vinegar and water, stir, heat as much as possible, but remove from heat until boiling.

Pour the marinade over the ginger strips with beets and cover the dishes with a lid. After cooling down, put in the refrigerator - for 3 days before the first sample.

A quick double-fill recipe

There will be slightly less useful substances in such a blank, but you can eat it after 8 hours of pickling.

To gently soften the ginger, fill it with hot salted water. The second filling is already in the jar with hot marinade.

We need:

• Peeled ginger - 100 g

For the preparation of:

• Water - 500 ml
• Salt - 2 tsp

For the marinade:

• Rice vinegar - 250 ml
• Water - 80 ml
• Sugar - 4 tbsp. spoons

There is nothing difficult about preparing ginger. Just fill it with hot salt water in the specified proportion and let it cool.

Prepare the marinade as usual. We combine the components and heat, stirring the sugar until completely dissolved. Do not forget that you cannot cook the marinade!

Drain the cooled water from the ginger slices through a colander. Pour the softened root with marinade, cover and let it brew for 8 hours.

Voila! Elegant and subtle oriental. Agree how quick and easy it is to marinate this exquisite piece at home! Natural shades and nothing more in the photo.

Pickled ginger with radish or radish

An interesting recipe that opens up scope for creativity. Little by little, you can add literally any root vegetable rich in esters or color to the ginger slices.

In addition to beets, which give a pink tint, it can be radishes, pink radishes, and even carrots.

Ingredients:

• Fresh peeled root - 60-80 g
• Rock salt without additives - 2-3 pinches
• Radish - 1-2 pcs.
• Or a couple of plates of pink radish

For the marinade (with a margin):

• Rock salt - 1.5 tbsp. spoons
• Rice vinegar - 100 ml
• Sugar - 1.5 tbsp. spoons
• Water - 200 ml

Cooking is not difficult as in the homemade recipes above.

Salt the sliced ​​slices of ginger and radish (or radish) and leave for 30 minutes.

We combine the components of the marinade, heat until the sugar is completely dissolved, but do not boil.

Fill a jar with tightly packed plates of root vegetables with hot marinade. We close, let cool, put in the cold. We check the readiness in 2 days.

An interesting option with sprinkling with salt

This method is distinguished by the preliminary preparation of the main ingredient. You need to rub the peeled whole (!) Roots with salt. Then keep them in the cold, in a tightly closed bag - overnight.

Today, pickled ginger is very popular. True, it is quite rare on sale. Yes, and such a product is not cheap. Therefore, many housewives are trying to make it on their own. How to pickle ginger at home? For this, there are several quite accessible and very simple methods.

To begin with, it is worth considering an option that even a novice hostess can easily cope with. With its help, you can marinate ginger relatively quickly and easily, and then use it as a seasoning or component for preparing other, more complex dishes.

For work you will need:

• 60 grams of peeled ginger root;
• 100 milliliters of hot water;
• 10 grams of salt;
• 4 grams of granulated sugar;
• 1 tablespoon (apple or tablespoon).

How to pickle ginger at home:

1. Peel a small piece of root.
2. Cut it neatly into slices and place it in a previously prepared clean container (it is better to take a glass jar with a lid).
3. Salt the crushed product and pour boiling water over it. Set aside until the solution cools completely. Of all the salt, ginger will only absorb the amount it needs.
4. Drain half of the cooled brine. In this case, the remaining liquid must completely cover the product.
5. Add sugar, pour vinegar over everything and mix.

The product can be practically used immediately. But it's better to let it stand for a few hours. Store pickled ginger in a cool place.

Cooking in rice vinegar

If you have rice vinegar on hand, you can use a different pickling technology. In this case, the finished product will be even tastier than the one sold in the store.

In order to pickle ginger root, you need to take:

• 500 grams of ginger roots;
• 10 grams of sea salt;
• 100 grams of granulated sugar;
• 250 milliliters of rice vinegar.

The cooking method in this case differs from the previous option:

1. First, the ginger, as usual, must be peeled, and then cut into thin slices. To do this, you can use your usual peeler.
2. Put the pieces in a plate, sprinkle with salt and leave for about one hour.
3. To prepare the marinade, place the sugar in a saucepan along with the vinegar, and then bring them to a boil.
4. Place the salted ginger in a sterilized container, and then pour over the hot marinade. Once the solution has cooled, the product can be tasted.

If desired, it can be immediately sealed tightly (or rolled up with a metal lid) and stored for up to three months in a cool place.

Homemade wine pickling recipe

Sometimes dry red wine is used to make the marinade. First, it makes the finished product more flavorful. Secondly, the ginger pieces take on a pleasant pale pink color.

In this case, you will need:

• 3 ginger roots;
• 25 grams of granulated sugar;
• 30 grams of regular table vinegar;
• half a glass of water;
• 10 grams of salt;
• 80 grams of wine (preferably dry red).

How to pickle ginger at home using these ingredients:

1. The first step is to clean the roots and rinse thoroughly.
2. Put them in a saucepan, cover with water and put the container on fire.
3. Bring the contents to a boil and cook for 4 minutes. This will make the product softer. Then it can be cut into thin circles with a sharp knife.
4. Transfer the blanks to the jar.
5. Pour salt and sugar into a saucepan.
6. Pour wine over them, then add vinegar and water.
7. Boil the solution over low heat.
8. Pour the marinade into a jar. It should cover the crushed ginger completely. If necessary, you can add a little boiling water.
9. Close the jar with a lid. After cooling down, put it in the refrigerator.

After three days, the pickled product will be finally ready for use.

Pink pickled ginger for sushi

Sushi lovers know that pickled ginger is an indispensable seasoning for this original oriental dish. It is often given a slight pink tint. They do this only so that the product visually harmonizes with the rest of the dishes on the table. This does not change the taste of the seasoning. How to cook ginger for sushi in a home kitchen, yes, even so that it is pink?

This will require the following ingredients:

• 250 grams of fresh ginger roots;
• 500 milliliters of water;
• 30 grams of 9% vinegar;
• 5 grams of edible salt;
• 50 grams of granulated sugar;
• a slice of fresh beets.

Method for preparing pink ginger:

1. Cut the peeled and thoroughly washed roots into the thinnest possible slices.
2. Boil part of the water (250 milliliters) in a saucepan.
3. Add salt to it, mix well and remove from heat.
4. Pour the workpieces with the prepared solution. After 10 minutes, the liquid can be drained, and the processed pieces can be folded into a jar.
5. Dissolve sugar in the remaining water and bring it to a boil.
6. Pour the hot liquid into a jar, after putting a piece of beet in it.
7. Pour vinegar on top.
8. Cork the jar and, after cooling, store it in the refrigerator.

After a couple of days, you can open it and enjoy the original seasoning with pleasure.

In lemon juice

You can use different options for pickling ginger root. Everything will depend on what products are available for this.

For example, you can try a recipe that requires:

• 100 grams of fresh roots;
• 5 grams of sea salt;
• 90 milliliters of table vinegar;
• 1 small piece of beetroot;
• 8-10 grams of cane sugar;
• ½ part lemon.

How to properly pickle ginger out of it all:

1. The peeled roots must be rinsed and cut into thin slices.
2. Put the blanks together with the beets in a glass jar.
3. Mix the juice of half a citrus with vinegar, adding salt and brown sugar. Wait for all crystals to dissolve.
4. Pour this liquid over the food and store it under the lid in the refrigerator for two days.

After that, you can take a sample. If the flavor of the ginger is not pronounced enough, the marinating time can be increased.

Ginger root marinated with vodka

In some cases, vodka is also used to pickle ginger. Together with the main product, it has an additional antimicrobial effect on the human body. This seasoning is just perfect for sushi.

To prepare it, you need the following components:

• 200 grams of young roots;
• 50 milliliters of wine vinegar;
• 3 grams of salt;
• 45 grams of sugar;
• 10 milliliters of vodka.

How to pickle ginger root using these ingredients:

1. Cut the core of the roots, peeled from the skin, into pieces at random.
2. Put them in a plate and pour boiling water over them.
3. After 2 minutes, the water can be poured out, and the food can be dried and cut into thin slices. After heat treatment, they will become softer and much easier to do.
4. Collect the remaining ingredients according to the recipe in a saucepan and add a little water (20 milliliters) to them.
5. Next, all this needs to be mixed and boiled.
6. Pour the ginger over the already cooled marinade and leave it covered for 5 hours.

This seasoning also goes well with any fish or meat dish.

What can you cook with pickled ginger

Most often in practice, pickled ginger is used for sushi. As you know, such a dish is prepared with fresh fish, and this is completely unsafe. In this case, the original seasoning has a bactericidal effect. Possessing strong antimicrobial properties, it protects the human body from possible infection when eating foods that have not been heat-treated. But this is not the only area of ​​application for ginger.

These breakfast dishes can be a great boost of vivacity for the whole day. After all, pickled ginger is an excellent tonic that gives strength and significantly increases efficiency. It can also be used to make sauces for meat or fish. Interestingly, even after heat treatment, it does not lose its beneficial properties.

The appetizer has a characteristic pink hue, although the fresh ginger root is creamy. The explanation for the redness is very simple. As a rule, marinated ginger is served with sushi and red fish. In order for the appetizer to be in harmony in color, it is tinted. Usually, natural colors are used for this, for example, beet juice, which do not affect the taste in any way. Unscrupulous manufacturers can use chemical dyes with a characteristic flavor.

Root features

Ginger is a perennial herb. Ginger greens are not used for food, but the root is widely used in cooking and traditional medicine. They bake cookies with it, make sauces, marinate fish. It is believed that ginger "disperses" the blood, increases love desire. The root, like garlic, helps fight off colds, but has a spicier, more pleasant aroma.

Beneficial features

Ginger root belongs to spices and seasonings, therefore it is not used in large quantities. But even a small piece of ginger has an effect on the body. The root is rich in essential oils, trace elements and vitamins. The spice is able to relieve headaches and signs of toxicosis. Ginger is recommended for infertility and arthritis. The pickled spice preserves the beneficial substances of the fresh root. The table describes its composition.

Table - Composition and action of ginger

Ginger is a low-calorie product (51 kcal per 100 g pickled), but due to its pungent taste, it should not be consumed as a separate dish. At the same time, the root will perfectly complement a fresh dietary side dish, suitable for “fat-burning” cocktails.

Contraindications

Despite its many beneficial properties, not all people can eat and pickle ginger at home. It's all about the spicy, spicy taste, which has a bad effect on the mucous membranes of the stomach and intestines, stimulates the production of gastric juice. Vinegar only increases acidity, causing heartburn and discomfort. Therefore, it is not recommended to consume ginger in any form for the following diseases and cases:

• gastritis;
• pancreatitis;
• stomach ulcer;
• chronic diseases of the gallbladder;
• liver failure;
• pregnancy and lactation.

Even in a healthy person, the spice can cause heartburn and malaise when overeating. It is not recommended to eat more than 100 g per day, provided that the gourmet does not have health problems.

Product selection and preparation

To make pickled ginger at home, select the right root and chop it properly. Only young ginger is suitable for a snack. It is more convenient for slicing, has a dense structure, gives off juice and exudes a rich aroma when chopped. The table describes in more detail what needs to be done before pickling.

Table - Root selection and preparation

According to reviews, the most difficult and important stage is slicing. For the convenience of cutting, it is recommended that you sharpen the knife well or use a serrated blade. You can also try chopping the root on a special grater.

The classic pickled ginger recipe

Description . This traditional pickled ginger recipe is indispensable for making homemade sushi. Any vinegar is allowed, but traditionally the marinade is prepared from rice vinegar solution. It is recommended to replace granulated sugar with honey, cane sugar, syrup.

What to prepare:

• ginger - 250 g;
• sugar - 100 g;
• 9% vinegar - 200 ml;
• salt - a tablespoon;
• boiling water - 300 ml.

How to do

1. Remove the skin from the ginger, rub the pulp with salt.
2. Soak for five to ten minutes, rinse off the salt crystals with water.
3. Cut into plates.
4. Add slices to boiling water, cook for five minutes over low heat.
5. Throw in a colander.
6. Sweeten the vinegar solution.
7. Boil the mixture, leave to cool.
8. Fill the boiled slices with the resulting brine.
9. Close, put in a cold place for a day.

You can do without cooking by pouring the prepared plates with sweetened and salted boiling water. It is better to use vinegar essence, a teaspoon of which is poured in at the end of cooking. The workpiece is closed and placed in a cool place. After eight hours, you can try.

Original solutions for sushi lovers

Marinating ginger root is very simple. It is enough to prepare a vinegar solution of any kind, granulated sugar, salt, hot water and, in fact, a piquant root. However, it is proposed to make pickled ginger "more interesting" by changing the recipe to taste. Beets are used for color, but white appetizers are also allowed.

Beetroot

Description . In order for the pickled spice to gradually acquire a reddish hue, you should prepare pink pickled ginger with a beetroot wedge.

What to prepare:

• ginger - 200 g;
• 9% balsamic vinegar - one tablespoon;
• beets - one slice;
• sugar - one tablespoon;
• salt - one teaspoon;
• water - two glasses.

How to do

1. Chop the peeled ginger.
2. Pour one glass of water into a saucepan. Salt, put on the stove.
3. When the solution boils, pour over the ginger slices.
4. Wait five minutes, strain.
5. Sweeten the remaining water and bring to a boil.
6. Place the ginger plates in a glass container, pour in sweet boiling water.
7. Add vinegar.
8. Place a wedge of beets on top.
9. Screw the lid back on, let cool. A sample can be taken after a few hours.

Wine

Description . The red wine color will also show on the ginger plates. You can use any other fruit vinegar solution in place of wine vinegar. The brine is suitable for pickling onions and garlic.

What to prepare:

• ginger root - 300 g;
• 9% vinegar - half a glass;
• semi-sweet red wine - three tablespoons;
• water - 1.1 l;
• sugar - two tablespoons;
• salt - one tablespoon.

How to do

1. Cut the root into circles or strips.
2. Pour ginger with a boiled liter of liquid.
3. Salt, cook for five minutes over low heat.
4. Drain the solution, cool the ginger pieces.
5. Boil the rest of the water, sweeten.
6. Add vinegar solution, wine.
7. Place the slices in a clean container.
8. Fill with brine.
9. Close, leave in room for three days.

If you are using a sweet and tart wine, such as Cahors wine, then just add two tablespoons. It is recommended to dilute the strength with water.

Vodka

Description . "Drunk" ginger turns out to be crispy and juicy. The vodka taste is not felt as the alcohol evaporates during boiling. You can use sake. To add a red hue, it is recommended to pour beet juice into a jar filled with marinade.

What to prepare:

• ginger root - 200 g;
• vodka - 10 ml;
• water - 15 ml;
• salt - 3 g;
• sugar - 45 g;
• 9% vinegar - 50 ml;
• boiling water.

How to do

1. Chop the peeled ginger into slices.
2. Make a vodka solution, pour in vinegar.
3. Salt, sweeten, boil.
4. Scald a glass container with boiling water.
5. Lay out the ginger pieces.
6. Fill with brine, leave covered for five hours.

No boiling

Description . Another sugar-free pickled ginger with beetroot recipe does not require heating. For cooking, you need a blender or other household chopper.

What to prepare:

• ginger - 500 g;
• 9% apple cider vinegar - 200 ml;
• water - 200 ml;
• raisins - half a glass;
• grated beets - half a glass;
• coriander seeds - one teaspoon.

How to do

1. Soak the raisins in hot water for a couple of hours.
2. Drain and place in a blender bowl.
3. Add beets, pour in water.
4. Chop and strain.
5. Pour vinegar into the resulting juice, add coriander.
6. Chop the peeled root into slices.
7. Pour the resulting marinade over.
8. Remove the sample after four days.

If the ginger is harvested for the winter, then the storage container must be sterilized beforehand. Glass jars are best suited for seaming. It is not recommended to store the workpiece for more than three months.

What else to serve with spice

Gary is an Asian culinary invention. Therefore, the hot pink ginger petals are usually served along with wasabi - Japanese mustard - to sushi. However, you can use the spice with other dishes as well. They eat white or pink pickled ginger in salads, as a spice for fish and meat dishes. Gary goes well with the following foods:

• white chicken meat;
• bell pepper;
• sesame;
• hard cheese;
• tuna;
• Cherry tomatoes;
• a pineapple;
• lemon;
• soy sauce;
• seafood.

When ginger is added, the calorie content of the dish is reduced. The spicy root helps to quickly digest food through dietary fiber, which is a breeding ground for intestinal bacteria. In addition, ginger speeds up the metabolism, which helps to "burn" calories.

Having understood the basic principle of how to pickle ginger at home, you can experiment with tastes. For example, replace sugar with corn syrup. It is recommended to cook the spice with different types of vinegar. Gary will add spice to any unleavened dish.

Reviews: "The first time is unlikely to turn out delicious"

Pickled ginger is delicious. Anyone who says that the taste of raw potatoes or petals (especially since they are thick and thin, and pink and white) is mistaken. The first try is unlikely to turn out delicious. By choosing the ingredients (more sugar, less sugar, rice vinegar, grape vinegar….) In the end you get what you like. As they say, there is no friend for taste and color! Good luck with your culinary research !!! P.S. By the way, the scrambled eggs also hardly burned the first time.

I haven't tried it myself, but the recipe is like this: peel a pound of ginger and cut it into thin slices (the thinner it turns out, the tastier it will be as a result). Pour ginger with boiling water and salt (3 liters of water with 1 teaspoon of salt), wait until the water cools down and the ginger softens. Drain the water, leave a little, add a glass of rice vinegar (it's so pink) and add 3.5 tablespoons of sugar. put in the refrigerator. in the recipe it is written for 5-6 hours, but this is not enough, the longer it costs - the better it marinates, well, somewhere in a day it is already quite tasty

Shapka, http://www.e1.ru/talk/forum/read.php?f=148&i=82176&t=82176

I love ginger in any form. Though fresh (I brew it in tea), even pickled (I eat it with rolls and all sorts of other dishes). I just buy pickled - and eat. And recently I learned that in addition to anti-inflammatory and immune-boosting properties, ginger is also useful in many ways. For example, ginger is rich in B vitamins, potassium, zinc, iron, sodium, copper, phosphorus and calcium salts, magnesium, and amino acids. It turns out that ginger reduces flatulence, lowers blood sugar levels. And, of course, it has a beneficial effect on the reproductive system of both men and women. Pickled ginger is able to renew the newly extinguished libido and increase sexual energy. No wonder the Japanese love him so much!

Elena Sidorova, http: //flap.rf/Food/Marinated_Ginger