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Dishes with the addition of pickled ginger appeared in Russian cuisine after the popularization of sushi in the country. In this way, you can preserve the pungency of the spice, moreover, the spice acquires a delicate and pleasant taste, retains its useful qualities.
From a variety of recipes, you can choose those that are adapted to the Slavic cuisine. In the recipes of Eastern countries, there are ingredients that are not so easy to find on the shelves in Russian stores.
Recipe number 1
According to this recipe, pickled ginger is practically indistinguishable from the one prepared according to the original recipe.
Ingredients required for cooking:
- 200 - 250 g of ginger;
- granulated sugar - 1 dessert l.;
- vinegar - 1 tbsp. l .;
- salt - 1 full tbsp. a spoon with a slide;
- drinking water, purified - 600 ml.
Peel the root and cut into strips with a potato peeler. Boil half of the prescription water with salt and pour into the chopped root. After 5 minutes, the water is drained off. Boil the remaining 300 ml together with sugar and pour into a container with cooked shavings.
Wait until it cools completely and add water and salt there, pour in vinegar and place in the refrigerator. The appetizer will be ready to serve by the next day.
Sometimes ginger does not take on a specific pinkish hue when pickled. This color is formed in young specimens after interaction with vinegar.
Recipe number 2
Since old, long-stored roots are usually sold on the shelves of outlets, beets are used to dye ginger at home pink.
- root - 250 g;
- apple cider vinegar - 100 g;
- sugar in the form of sand - 1 dessert spoon;
- fresh beets - 20 g;
- half a glass of drinking water.
Peel the roots by scraping off the upper skin, salt and place in a cool place for 2 - 4 hours. Then they are washed, dried and cut into long plates with a vegetable cutter. Put in a metal colander and immerse for 2 - 3 minutes in a pot of boiling water. After the spice is cooled.
At this time, the marinade is being prepared (vinegar, water and granulated sugar are mixed). Rub the beets on a fine grater and mix with cooled ginger. The mixture is poured into a glass container and filled with the prepared marinade. After insisting for 3 days, the spice can be used as food.
Pickled ginger at home is stored for no more than 30 days from the moment of preparation. Store in the refrigerator only.
Recipe number 3
The most common method of pickling this root is called beni-saga. Use only last year's coarse roots.
Ingredients for preparing a snack:
- last year's ginger - 500 g;
- 50 g of red wine;
- rice vinegar - 250 g;
- 1 tbsp. l. ordinary vodka;
- 0.5 cups of sugar.
The root, peeled from the upper skin, is blanched with boiling water for about 2 - 3 minutes. After cooling, cut into plates and put them in a glass container. The remaining ingredients are placed in a saucepan and boiled. The plates are poured with hot ginger pickling brine.
These cans can be tightly sealed with a metal lid and stored in a cool place. Within a couple of hours, the ginger should turn pink. According to this recipe, the spice is considered ready to use only after a few hours.
Store the prepared root only in a ceramic or glass container. Metal containers will spoil the taste of the product.
Recipe number 4
This method should be used if the spice is needed as an appetizer today. It will be possible to serve it to the table a couple of hours after preparation.
Ingredients for cooking:
- 250 g root;
- granulated sugar - 2 tbsp. l .;
- rice vinegar - 1 tbsp.;
- 1 tbsp. salt;
- plum juice - 1 tbsp. l.
Before pickling ginger at home, prepare the marinade and, after peeling the root, cut it into thin slices. Salt the prepared ginger and set aside to salt for 2 minutes.
The spice will turn out to be elastic if you choose roots without visible damage, with a smooth skin.
If the plates turn green, do not worry - this is a common moment. For the marinade, the ingredients are mixed in a container and brought to an almost boil. Be sure to make sure that the salt and sugar dissolve, but you do not need to boil.
Then cut root strips are placed in the marinade. Plum juice is poured into it. The fire is reduced so that the contents of the pan only languish. After half an hour, the container is removed from the heat, cooled to room temperature and placed in a refrigerator. In a couple of hours everything is ready.
Recipe number 5
This is another quick pickle recipe. The sample can be removed in a couple of hours. That being said, it's easy to make ginger at home - the recipe is pretty simple. The finished dish has a slightly pungent ginger flavor, has a dense structure.
- fresh roots - 300 g;
- 2 tbsp. wine vinegar;
- 80 - 100 g of sugar;
- 25 g of vodka;
- 0.5 tbsp. salt (it is better to use sea salt);
- 0.5 tbsp. beet juice.
Place the peeled ginger in boiling water on the stove for a few minutes. Then fold in a colander and allow to dry completely. In the next step, cut the root into plates using a vegetable cutter or a sharp knife.
After mixing the remaining ingredients in a saucepan, heat until boiling. The slightly cooled marinade is poured into a jar to the plates. The container is covered and placed in the refrigerator on the shelf. On the same day, you can taste the cooked ginger at home.
Recipe number 6
In restaurants, when serving sushi, a piece of pickled ginger is served for each roll. This improves digestion and helps to decontaminate the product. The soy sauce present in this recipe will add an unconventional flavor to the taste.
The spice prepared in this way goes well not only with rolls, but also goes well with meat dishes. In addition to its delicious taste, ginger will supply the body with the necessary vitamins.
To select a young root when buying, you need to pry the skin off with your fingernail: it should easily bare the root, as on young potatoes.
You will need the following ingredients:
- 200 g fresh ginger;
- 1 tbsp. soy sauce;
- 40 g granulated sugar;
- 2 - 3 tbsp. rice vinegar;
- 300 g of purified water;
- a couple of pinches of sea salt.
Pour the washed and sliced root with 300 ml of water and heat until boiling. Marinade filling is prepared in the usual way - by boiling the ingredients provided for in the recipe. Heating is carried out until all sugar and salt crystals are dissolved. The finished ginger is placed in a glass container or jar and poured with the brine removed from the stove. After cooling, the container is placed in the refrigerator for 3 days to marinate well.
Pickled ginger is baked with poultry and meat, added to salads. An exquisite dish is obtained by combining oriental spice with pineapple or citrus fruits.
Serving ginger provides, in one case, the elimination of the aftertaste, and in the other, the root acts as a full-fledged snack served with main dishes. So, it is served from sushi precisely in order to remove the taste of what was eaten in order to enjoy the next roll, and as a snack you can eat spice as much as you want. In addition, pickled root is a storehouse of vitamins, helps the heart muscle and gastrointestinal tract.