Today, pickled ginger, used as a condiment for sushi and other Japanese dishes, has become very popular. Of course, pickled ginger can always be bought at the section of the supermarket that sells ingredients for making Japanese dishes. However, jars of ginger are usually quite expensive and still quite small. Therefore, pickled ginger is best cooked at home.
It is necessary
-
- Fresh ginger root - 0.5 kg
- Rice vinegar for sushi - 200 ml
- Sugar - 4 tbsp. spoons
- Dry rose wine - 4 tbsp. spoons
- Vodka - 2 tbsp. spoons
Instructions
Step 1
Fresh ginger is commonly sold in the market, and more recently ginger root can be found on sale in large supermarkets. Look at the roots and select the youngest and most fibrous ones.
Step 2
Wash the ginger roots thoroughly and place them in boiling water for one minute. Then take them out and wait for the ginger to cool. Gently peel off the top thin layer of the skin.
Step 3
Use a sharp knife to cut the peeled ginger roots into very thin slices. Instead of a sharp knife, you can use a vegetable peeler, with the help of which it turns out to cut rather thin "petals." Place the chopped ginger in a jar.
Step 4
Heat a mixture of rice vinegar, sugar, vodka and wine over low heat. If you don't have rosé wine and vodka on hand, you can make a pickle with just vinegar and sugar. The difference is not so noticeable. If you don't have rice vinegar, you can substitute apple cider vinegar or grape vinegar. Only in this case, put 1 more tablespoon of sugar. Wait until the sugar is completely dissolved, remove the brine from the heat and pour the ginger over it.
Step 5
For a delicate pink sushi ginger, use pink sushi rice vinegar (manufacturers tint it with beetroot juice). If you only have regular rice vinegar and want the pickled ginger to turn pink, simply add 1 tablespoon of beet juice or a small slice of raw beet to the jar of ginger.
Step 6
Close the jar of ginger with a lid and shake well so that the brine soaks all the ginger slices evenly. Wrap the jar in a towel and leave it that way until it cools completely.
Step 7
When the ginger has cooled, refrigerate the jar for 3 days. During this time, the ginger will marinate well and can be eaten. You can store pickled ginger in the refrigerator for up to 3 months.
