Canned (aka pickled) ginger root has a wide range of beneficial properties for the human body. Its regular consumption leads to increased protective functions, increased immunity and improved digestive processes.
It is necessary
-
- ginger root 0.5 kg;
- rice vinegar 1 cup;
- salt;
- sugar;
- water.
Instructions
Step 1
Prepare the ginger. Fresh ginger root is sold in regular supermarkets, most often in the vegetable section. Wash it under running cold water, pat dry with paper towels. If the ginger is young, rub it with a stiff brush - the top rind will easily come off under water. If the root cannot be cleaned this way, use a small, sharp knife or vegetable peeler. Cut off a thin layer of peel with small movements (you can scrape like a young potato). Rinse and dry the peeled ginger again.
Step 2
Chop the root. You will need a sharp knife with a wide blade. Place the ginger on a cutting board and carefully cut it into thin slices. Remember that the thinner the slices, the softer and more enjoyable the finished product will be. Place the chopped ginger root in a ceramic bowl.
Step 3
Pour three liters of clean water into a saucepan and put on high heat, adding one teaspoon of salt. Wait until it boils, and then pour the chopped ginger over with boiling water. Leave it on for a few minutes (three to five) to soften the root.
Step 4
Pour out the water, leaving half a glass. Pour it into a separate bowl, add one glass of rice vinegar and three and a half tablespoons of sugar there. Mix everything thoroughly.
Step 5
Dip chopped and softened ginger in a bowl of vinegar marinade, stir. Leave the root to marinate for six hours in the refrigerator.
Step 6
Ready-made ginger should be consumed within three to four weeks and stored in a sealed container in the refrigerator (for example, in a glass jar with a lid). This dish can be served not only with sushi and rolls, but also as ordinary pickles.
