Hand pickled ginger can be much tastier than any of the ginger you've tasted before. And, importantly, pickling ginger seems to be a difficult and costly occupation only for those who have never done it. For those who have tried it at least once, pickling ginger is no more difficult than making a sandwich.
It is necessary
-
- Fresh ginger - 0.5 kg
- 5 liters of water
- 2 cups rice vinegar
- 1 tablespoon salt
- 3/4 cup sugar
Instructions
Step 1
Choose the root carefully that will become the pickled ginger. It should be thin-skinned, smooth and firm. Stuck soft ginger roots are almost impossible to peel or cut properly.
Step 2
Peel the ginger. In a young root, the skin is cut off, like in an early potato, just scrape it off.
Step 3
The hardest part about pickling ginger is chopping it properly. It is important that the root pieces are as thin as possible. Ginger is cut slightly obliquely so that its "petals" are longer. Try this with a food processor, mandolin grater, or a vegetable peeler.
Step 4
Place the chopped ginger in a deep ceramic bowl, sprinkle with salt and immediately pour boiling water over.
Step 5
After five minutes, pour some water into a bowl and stir with rice vinegar and sugar.
Step 6
Drain any remaining water from the ginger and add the one mixed with vinegar and sugar.
Step 7
Place the ginger in a glass jar and place in the refrigerator to marinate. After a day, you can already eat it.
Step 8
This is a basic marinade. You can try adding cloves, Thai peppers, garlic to it.
