Ginger has long been used in Asian cooking. Its tart aroma and pungent taste make food and drinks richer. In addition, the healing properties of ginger are widely known, especially the ability to strengthen the immune system and have a beneficial effect on the digestive system.
It is necessary
- - ginger root;
- - rice vinegar;
- - dry rose wine;
- - 2% vinegar;
- - basil;
- - sea salt;
- - sugar;
- - glass or ceramic dishes;
- - a sharp knife or vegetable cutter.
Instructions
Step 1
Pickled ginger will last longer than fresh root, so prepare an exotic snack for future use. Choose a strong root that is smooth to the touch at the supermarket. At home, wash the ginger and carefully peel off the skin with a sharp knife, keep in mind that the skin contains the largest supply of aromas and essential oils.
Step 2
In the evening, rub the ginger root with coarse sea salt, cover with cling film and leave on the table overnight. Rinse the root well in the morning. Use a vegetable slicer or sharp knife to cut the ginger into thin slices along the grain.
Step 3
Prepare a marinade with 100 g of rice vinegar, 2 tablespoons of dry rose wine, 1 teaspoon of sea salt, and 2 level tablespoons of sugar. If no rice vinegar is available, dilute the regular vinegar to 2% and let sit in the basil for a few hours.
Step 4
Stir the marinade until the sugar and salt are completely dissolved. Place the chopped ginger in a ceramic or glass dish. Pour the marinade into the container with the root, close the lid tightly.
Step 5
Place the dishes in a cool, dark place. After 6-7 days, the appetizer will be ready, and you can serve it with sushi, rolls or just rice. Next, store pickled ginger in the refrigerator.
Step 6
The hot method of pickling the ginger root also extends its shelf life. Wash, dry and clean the root. Dip the ginger in boiling water for a minute, then pat dry and cut into thin slices.
Step 7
For the marinade, mix 4 tablespoons. dry rose wine, 2 tbsp. vodka, 4 tbsp. sugar without a slide. Put the mixture on fire and wait until it boils and the sugar completely dissolves. Pour 200 ml of rice vinegar into the marinade and bring to a boil.
Step 8
Put the slices of ginger root in a glass jar and cover with hot marinade, immediately close the lid. When the contents of the jar are completely cool, place the dishes in a cold place for 3 days. Store pickled ginger in the refrigerator for up to 3 months.
