Ginger root is a unique gift of nature, which has long been used as a spice, delicacy, and a remedy for the prevention and treatment of diseases. Rich in amino acids, the product is truly magical: when taken correctly, it boosts immunity, fights high blood pressure, and helps the heart and blood vessels. To keep ginger always at hand, it is important to store it properly at home.
Such a different ginger
The rhizomes of ginger are a world-famous spice, which in ancient times could cost a fortune, but today it is sold at a similar price in various stores. The product comes in different forms. So, on sale there are:
- fresh roots;
- dried;
- ground;
- pickled;
- candied.
It is important to have a good idea of what the ginger is bought for. For example, powder can be used as a spicy fragrant spice and for baking; pickled - as a refreshing sushi snack; fresh, candied and dried - for medicinal and food purposes.
Storing fresh ginger
In order to preserve the rhizomes for a long time without compromising its nutritional and healing properties, first of all, you should carefully select high-quality raw materials. Good ginger:
- rather long;
- without streaks that indicate the old age of the product;
- with a smooth surface;
- elastic;
- with a thin skin;
- free from damage and suspicious stains.
Dry the ginger roots thoroughly without removing the protective skin. After that, place in clean plastic bags or foil, close hermetically and place in the refrigerator for a week in the compartment intended for vegetables.
According to experts, during prolonged storage at temperatures below 0 ° C, the product significantly loses its value. If you freeze ginger, after 18 months it will still be good for food, but it will completely lose its useful qualities, it will become non-aromatic and very spicy in taste.
If there is a dark cellar, a shed, a cool pantry, a month's storage of ginger is possible. However, you should first hold the rhizomes a little in a sunny place for more thorough drying and carefully wrap in parchment paper.
Storing and preparing dried ginger
Drying is a great way to preserve a valuable product for six months. If you have a lot of fresh rhizomes to stock up on, you can dry the ginger at home. To do this, peel off the rhizomes very thinly and cut them into thin petals. If the pieces are too thick, they will not completely dry out and the shelf life of the product will be significantly reduced.
Put the ginger in one layer on a baking sheet, lined with baking paper, and dry with the door half open at 50 ° C for 2 hours. Then bring the ginger petals to brittleness at a temperature of 70 ° C. The dried product must be removed from the oven and allowed to cool in the room. Store together with other spices in a tightly closed jar, soak for 8 hours before use.
Storing and preparing ground ginger
Perhaps the easiest for modern foodies is to purchase ready-made ground ginger from the spice shop and follow the manufacturer's instructions on the packaging. Usually, the powder product is stored for several months in a tightly closed container at a temperature not exceeding 35 ° C.
You can make this seasoning yourself by grinding dried ginger pieces in a food processor. It is very convenient to use powdered ginger for spicing dishes, baking, making medicinal teas, infusions and decoctions. This is already a completely ready-to-eat product.
Pickled ginger
A great way to preserve ginger is to pickle it. It is usually prepared in rose wine, red rice bite for sushi, meat and fish dishes. The store product may contain colorants. When buying ready-made pickled ginger, you should study the information on the packaging about the shelf life of the product and storage conditions, strictly adhere to the manufacturer's recommendations.
Properly prepared homemade marinated ginger is stored for a month in the refrigerator compartment in a sterilized, closed glass or ceramic container. The seasoning should not be kept any longer, as it will become tough and lose its characteristic spicy flavor.
Pickled ginger recipe
Wash fresh rhizomes, remove the skin. The raw material should be 150 g. Rub the ginger with salt and let it sit for 10-12 hours. Then rinse in clean water, dry and cut into very thin petals.
To marinate the ginger well, chefs use a simple trick - blanching. The crushed rhizomes should be kept in boiling water with constant stirring for three minutes to soften, then set aside the required amount of liquid for the subsequent pouring of the seasoning. Drain the rest of the water, cool the ginger.
Mix 2 tablespoons of granulated sugar, a teaspoon of table salt, 150 ml of rice vinegar and the water left over from blanching. Put the ginger in a sterilized container, pour the hot marinade completely over. Shake the container well after closing.
Store pickled ginger in the refrigerator for 4 days, after which it will acquire the necessary pungency and be ready to eat. Sushi lovers can make their own delicious seasoning. This will be helped by photos and videos on the Internet, step-by-step recipes for classic and original marinades.
Ginger in sugar
You can get ginger in sugar at the store, but it's not difficult to sugar the slices yourself. You will get an interesting delicacy - spicy candied fruits, which are used as a dessert, for the treatment and prevention of colds and SARS.
To make sugar-coated ginger, the peeled rhizome should be finely chopped, placed in a pot of water, and brought to a boil. Boil time - 40 minutes over low heat. During this time, ginger becomes not as pungent and bitter as in its raw form.
In a separate bowl, boil the syrup, taking 300 g of granulated sugar and 600 ml of water. Throw the boiled ginger in a colander, dry a little and dip in the syrup. Cook over low heat until transparent with constant stirring. Put candied fruits on paper, pour 2/3 cup granulated sugar and dry. It is recommended to store ginger in sugar at home in a tightly closed jar for up to three months.
