Ginger is one of those plants that have a tremendous positive effect on the human body. It is consumed both raw and pickled. In the second version, ginger can retain its natural hue or acquire a slightly pinkish.
Ginger is a popular spice. It is added to soups, sauces, main courses, and also used for original tea. Spicy ginger has a distant sweetish taste and improves digestion and circulation. It improves the absorption of food and lowers cholesterol levels. Pickled ginger is great for helping to feel the taste of the dish and its components, as well as refresh the mouth before changing meals. Japanese cuisine widely uses pickled ginger in combination with sushi and rolls. It relieves the body of the danger of infection by possible parasites of their raw fish, which is used in the preparation of sushi. Pickled ginger is prepared in a variety of ways, including with many additives, some of which give it a pink color. There are several options that can be used as a coloring component when pickling ginger. This can be red rice vinegar, rose rice wine, or dry rose wine. Each of these components does not impart a strong taste to ginger, but gives its own color. Ginger root perfectly absorbs foreign colors without having its own. It takes several days and very little effort to marinate this product. You can cook it at home. This requires fresh ginger root, pink rice vinegar, rose rice wine, sake, and sugar. Peel the ginger, slice thinly. Throw in boiling water for a minute, remove and dry. Combine wine, sake and sugar and bring mixture to a boil. Place the ginger in a glass jar, add the vinegar and marinade over the root. Close the dishes tightly and leave for four days, after which the ginger will turn pink. In this recipe, sake can be replaced with the same amount of vodka, and rice wine with regular wine, but only pink and dry.
