How to marinate ginger?

Ginger appeared on our tables not so long ago, but already managed to conquer with its unique taste not only gourmets. After all, it not only complements the severity and richness of the dish, but is also one of the useful products that has been used for medicinal purposes for many years.

Ginger is also preparing therapeutic drinks, which accelerate the healing process. Especially useful is drinking during colds, since the infusion of the root of this plant is a good antibacterial. In addition, ginger is also used for the preparation of various dishes, for example pies, meat, and also as an additive to beer and kvas.

The most popular is ginger in marinated form. Today it can be purchased in any supermarket. But still know how to marinate ginger yourself, should everyone. After all, it's very easy, it's enough to just buy a fresh root of this plant.

Many simply adore ginger pickled, especially irreplaceable it is considered when serving sushi. But not everyone knows how you can cook it at home on your own. In this there is nothing complicated. Next, imagine a couple of ways how to marinate ginger quickly and easily. For each of the presented methods, only the fresh root should be selected.

In fact, picking it with your own hand can be much tastier than buying already ready in the store. And if you know how to marinate ginger at home, then you are already convinced that it is easy and simple. And if not, then the recipes given below will help you.

How to pickle ginger - the first way

Composition:

• Salt, sugar - a teaspoonful;
• Vinegar (wine or rice);
• soy sauce.

It is necessary to clean the root of the plant from the peel, then grind it with an acute knife. Fold it in a saucepan and add cool water. Then put it for half an hour in the refrigerator. Then put on fire and boil, then take it out of the water and cool it.

Now you should start cooking marinade. To do this, mix sugar, salt, vinegar, soy sauce and boil in a separate bowl. The resulting marinade should be filled with ginger and insisted for an hour. It should be stored in a refrigerator in a closed container for no more than three months.

How to marinate ginger - the way the second

Ingredients for marinating:

• Water - 4-5 l;
• Rice vinegar - 2 cups;
• Ginger - 0.6 kg;
• Salt - 1 spoonful;
• Sugar-glass

As mentioned above, it is necessary to choose the root of the ginger very carefully, so that it is fresh. In this case, its skin should be slightly translucent. And if it has small wrinkles, then the root is not the first freshness and clean, cut it will be quite difficult. In addition, it should be smooth and firm to the touch.

Initially, you need to peel the ginger from the peel, then cut. The process of slicing for pickling is also considered important enough and it should be done very carefully and correctly. Pieces of root should be very thin and long, cut diagonally. You can cut it with a knife for vegetables, a food processor or a special grater.

Then chopped ginger should be put in a deep bowl (preferably ceramic) and sprinkle with salt. Then pour boiling water and let it brew for five minutes. Then pour some water into a separate vessel and add sugar there along with rice vinegar. Now it is necessary to drain the remaining water from ginger and mix it with the one into which sugar and vinegar was added. Ginger should be transferred to a glass jar, pour marinade and put into the refrigerator. The next day you can enjoy its exquisite taste.

It should be noted that marinating ginger does not take much time. You can also add garlic, cloves, Thai pepper and other ingredients to your taste in the marinade.

Bon Appetit!