Pickled ginger is a seasoning that will add spicy notes to any dish.
This original spice is also very useful, because in the root of ginger contains a large amount of acids and vitamins.
The combination of benefits and original taste make this seasoning unique and indispensable.
How to pickle ginger at home - the basic principles of cooking
We will tell you how to pickle ginger at home, and also share with you recipes for dishes in which you can use this seasoning.
For pickling, take ginger root and peel it, trying to cut it with a thin layer. Then ginger root is cut into very thin circles against fiber growth.
The prepared product is laid out in a small saucepan and poured with boiling water so that it completely covers the spice. The contents of the stewpan are salted and boiled over moderate heat for three minutes.
Sugar is diluted in a glass of hot water, vinegar is added and mixed. The taste of pickled ginger should be rich and tart, so the pouring should be strong enough. You can add red wine or vodka to the marinade.
Water is drained from ginger, cooled and transferred to a separate container, which can be tightly closed. Spice is poured with marinade, covered with a lid and left to marinate for three days. Ready seasoning is stored in the refrigerator.
Pickled ginger is added to fish, meat or seafood dishes. Most often it is used for making sushi and rolls. This spice can also be added to pastries.
Recipe 1. Pickled Ginger
Ingredients
300 g of ginger root;
half a glass of table vinegar;
half a glass of sugar;
half a liter of drinking water;
finely ground salt.
Cooking method
1. My ginger root and peel. Using a peeler, cut it into thin plates. Fold in a suitable dish, sprinkle with a teaspoon of salt and leave overnight.
2. In half a liter of boiled water add half a glass of table vinegar and the same amount of sugar. Mix well. Ginger is slightly outdated and transferred to the stew-pan, fill it with half the marinade and put on moderate heat. From the moment of boiling, cook ginger for about ten minutes.
3. Choose a ginger with a fork and transfer it to the jar, fill it with the remaining marinade, tightly close the lid and send it to the refrigerator. After two days, we can eat spice for food.
Recipe 2. How to pickle ginger at home with dry white wine
Ingredients
a pound of fresh ginger root;
80 ml of dry white wine;
200 ml of 2.5% vinegar for sushi;
50 ml of vodka;
80 g of granulated sugar.
Cooking method
1. Wash fresh ginger root under the tap and dry with a napkin. We clean it from the peel, removing it with a thin layer. Cut the ginger into small pieces.
2. Boil the water in a saucepan and put the pieces of ginger in boiling water. Boil the spice for a minute. We take out the boiled ginger and transfer it to a napkin. Dry and cut into very thin plates using a peeler.
3. The wine is mixed with sugar and vodka. Pour into a saucepan and put on fire. Boil, stirring constantly, until sugar is completely dissolved. Add vinegar, bring to a boil and turn off the heat.
4. Ginger is placed in a glass jar, pour the marinade and tightly close the lid. When the pickled ginger has completely cooled, we send it for three days in the refrigerator. Ready seasoning can be stored up to three months.
Recipe 3. Pickled Ginger with Vodka
Ingredients
200 g of young ginger root;
3 g of salt;
50 ml wine vinegar;
10 ml of vodka;
45 g of granulated sugar.
Cooking method
1. Wash the ginger root, dry it with a napkin and peel it. Cut into pieces, put in a plate and pour ginger with boiling water. Leave on for two minutes, then remove the seasoning and dry. Cut ginger root with a peeler into thin slices.
2. Pour wine vinegar into a stewpan, add a spoonful of drinking water, sugar, vodka and salt. Stir, boil the marinade over moderate heat and cool.
3. Scald a glass jar with boiling water, put ginger in the prepared dishes and pour it with the cooled marinade. Close the lid tightly and leave for at least five hours. Seasoning with fish or meat dishes.
Recipe 4. How to pickle ginger at home with beets
Ingredients
a slice of beets;
250 g of ginger root;
30 ml of 9% table vinegar;
2 cups of drinking water;
30 g of sugar;
5 g of finely ground salt.
Cooking method
1. Peel the ginger root. You can do this with a simple spoon.
2. Peeler cut ginger into thin plates. The thinner they are, the tastier the snack will be.
3. Boil a glass of water, add salt to boiling water and mix. Pour the resulting ginger mixture and leave for five minutes. After the allotted time, drain the water.
4. In the second glass of water add sugar, mix and put on fire. Bring to a boil and pour ginger with sweet boiling water, putting a slice of beets in it. Leave the seasoning in this water until it cools completely. We clean in the refrigerator for the night. Then we shift the pickled ginger into a jar, close the lid and store in the refrigerator.
Recipe 5. Fried Chicken with Shrimp, Noodles and Pickled Ginger
Ingredients
110 g of noodles;
5 g of sesame seeds;
50 ml of soy sauce;
25 g pickled ginger;
bulb;
2 eggs;
4 stalks of green onions;
half a green and red sweet pepper;
15 boiled shrimp;
chicken breast.
Cooking method
1. Boil the noodles until soft in boiling water for three minutes. Drain the water and rinse the noodles under a stream of cold water.
2. Pour soy sauce into a bowl. Finely chop green and onion and add to soy sauce. Peel and transfer the shrimp into a bowl. Put noodles here and mix well.
3. Rinse the chicken breast and cut into strips along the fibers. Wash sweet peppers, peel seeds and chop in small cubes. Heat the pan over moderate heat and pour vegetable oil into it. Put strips of chicken breast and chopped sweet peppers in it. Fry for two minutes. Then add the noodles with vegetables and continue cooking, stirring constantly, for another three minutes.
4. Lightly beat the eggs and introduce them in a thin stream into the pan, while stirring continuously. Cook until eggs are cooked. Sprinkle with pickled ginger, sesame seeds and green onions before serving.
Recipe 6. Braised Beef with Pickled Ginger
Ingredients
600 g of beef;
half a glass of drinking water;
15 slices of pickled ginger;
freshly ground pepper and salt;
120 ml of soy sauce;
bulb;
50 ml olive oil.
Cooking method
1. How to pickle ginger at home, you can see in the above recipes. We wash the beef, dry it with napkins and cut into slices, like beef stroganoff.
2. Peel the onion from the husk and finely chop it.
3. Heat the oil in a pan. Put the beef in it and lightly fry. Then add the chopped onion and continue to fry until the onion becomes transparent. Spread slices of ginger for meat with onions, pour water and soy sauce. Pepper and stew, covered with a lid, for about 20 minutes. Turn off the heat and leave to insist for ten minutes without opening the lid. Serve with any side dish.
Recipe 7. Salad with Chicken, Sesame and Pickled Ginger
Ingredients
140 g of cherry tomatoes;
25 ml of liquid honey;
70 g of lettuce;
50 ml of soy sauce;
70 g of freeze salad;
80 ml of vegetable oil;
40 g pickled ginger;
25 g sesame seed;
2 pinches of seasoning for chicken;
240 g of chicken;
100 g of bell pepper.
Cooking method
1. Remove cherry tomatoes from a branch, rinse, wipe with a napkin and cut each tomato in half.
2. With my Bulgarian pepper, dry, clean the seeds and cut into strips.
3. We wash the lettuce leaves, shake off excess moisture and tear with our hands. Spread the chopped leaves in a deep salad bowl.
4. The washed chicken fillet is dipped in napkins. Add salt, pepper and season the chicken with spices. We spread it in preheated oil and fry until cooked. Cool the meat and cut into slices.
5. In the salad bowl, spread the tomatoes, pickled ginger and strips of bell pepper. We mix everything. Spread chicken slices on top.
6. In a cup, mix soy sauce with honey and vegetable oil. We pour salad dressing and sprinkle with sesame seeds.
Pickled Ginger at Home - Tips and Tricks
Before pickling ginger at home, try a product prepared by a professional to have an idea of the taste and appearance of the dish.
For pickling, use young ginger root. This product has a peel like young potatoes.
To make the pickled ginger turn pink, you can add a slice of peeled beets or a natural dye.
The dish will turn out more refined if you add a little red wine to the marinade.
For pickling, you can use rice, wine, apple or plum vinegar.
