Pickled ginger is an indispensable and important element of Japanese cuisine, it is served with almost every dish. Pickling ginger helps to soften its pungent and harsh taste, while retaining its specific spice and beneficial properties. In terms of its usefulness, ginger is second only to ginseng. Pickled ginger is rich in vitamins (C, A, B1, B2), minerals (magnesium, phosphorus, zinc, calcium), amino acids and other substances necessary for the human body.
It is necessary
- - 100 gr. fresh ginger;
- - 100 ml Japanese rice vinegar;
- - 1 teaspoon of salt;
- - 1, 5 Art. tablespoons of sugar;
- - 3, 5 tbsp. spoons of water.
Instructions
Step 1
Wash the ginger, peel it, rub it with salt and leave it like this overnight.
Step 2
Pour water over the ginger and remove excess moisture by blotting it with a paper towel. Cut the ginger into thin strips.
Step 3
Dip the chopped strips of ginger into a pot of boiling water and blanch it for a few minutes.
Step 4
We discard the ginger in a colander and let the water drain.
Step 5
To prepare the marinade, mix sugar, rice vinegar and 3, 5 tbsp. spoons of water. Mix the entire contents until the sugar is completely dissolved.
Step 6
Put the ginger in a glass jar, fill it with the prepared marinade and leave it to cool to room temperature. Then tightly close the jar with a lid and put it in the refrigerator. Pickled ginger can be eaten after 3 days.
Step 7
The color of the pickled ginger depends on the root itself, if it is last year, then after pickling the color of the ginger will not change, if you pickle the young root, it will acquire a pale pink hue.
