Ginger root is famous for its beneficial properties for the human body. It helps to improve immunity, promotes better absorption of food. You can use it not only raw, but also pickled.
It is necessary
-
- ginger root;
- salt;
- sugar;
- water;
- rice vinegar.
Instructions
Step 1
Prepare the root. You need to rinse it thoroughly and peel it off. If you have purchased young ginger, simply rub it with a stiff brush or peel it off with a knife. If the root is old and does not lend itself to this method of cleaning, then remove the peel with a vegetable peeler, or with an ordinary knife (cut off a thin layer).
Step 2
Chop up the ginger. Thin ginger root petals are used for pickling, so you need a sharp knife with a wide blade. Place the root on a cutting board and carefully cut into thin strips. Remember, the thinner you make the petals, the better the finished dish will turn out. Therefore, do not rush, do it slowly. Place the prepared ginger on the bottom of a deep bowl.
Step 3
Heat about three liters of clean water in a saucepan, bring it to a boil, add salt and add ginger. Let the bowl of water sit for four to five minutes and then drain off. Set aside about half a glass of this water. The process of treating the root with boiling water is needed to make it softer and more tender.
Step 4
Combine the water left, one glass of rice vinegar and three tablespoons of granulated sugar. Optionally, you can use red vinegar, which will give the ginger a pleasant pink hue. For more tenderness and softness, try replacing vinegar with rice wine (it also comes in pink and white).
Step 5
Pour the mixture over the root and mix thoroughly. Leave the ginger in the marinade for five to six hours (you can overnight). Be sure to keep it in the refrigerator.
Step 6
Do not rush to free the finished root from the marinade - it is much safer to store it in it. Pickled ginger should be consumed within four weeks. Store it in the refrigerator, preferably in a sealed container.
