How to pickle ginger at home: the best recipes, tips. How to prepare a pickled pink ginger, with red wine, beetroot, in Korean: recipe. What are the pickled ginger with, where are they added? Salads, snacks and dishes with pickled ginger: recipes

In this article, we will consider the methods of pickling ginger, as well as offer recipes for ginger dishes.

Content

Ginger is truly a storehouse of useful substances, the properties of which were known in ancient times. South Asia is considered the homeland of the plant, where it was widely used from almost all ailments. And now, many people resort to the treatment of many diseases, and the cooks and young housewives are increasingly using such a spice in their kitchen.

And not in vain, because the root increases appetite, improves digestion, makes a touch of piquancy and interrupts other tastes, for example, between different meals. Pickled ginger is more often used, so this article will be provided with information on how to pickle ginger using this or that technology correctly.

How to prepare a pickled pink ginger, with red wine, with beets, in Korean: recipe

Ginger came to us along with sushi, who literally captured all gourmets for a while. Therefore, for many, the association with ginger occurs with a pink rose on a container with land or ears. But the root can be consumed with other dishes, making them exquisite and unusual.

There is an opinion that ginger acquires such a flavor thanks to dyes, and even chemical additives. We eliminate the first myth - chemicals use extremely rarely and only unscrupulous manufacturers.
By the way, if you see on the counter too catchy or bright pink ginger color, then this is a clear sign that it was painted over with chemicals.
For a pinkish shade, red wine or beets are used. And there is nothing wrong with that. As an option, you can still take plum juice as a dye. None of the components will affect the taste quality of the spice. True, the wine will bring some of its highlights.
And ginger receives a real light pink color thanks to anthocyans, who are plenty of in the rhizome. And they in an acidic environment, for example, in contact with vinegar, acquire red. That's just the root should be young. The older ginger, the paler and lighter its color will turn out.

How to choose the right root and some recommendations when pickling:

The root needs to be taken only to the young. Pay attention to the peel - it should be light and very thin. And if you draw a fingernail along it, then it will easily jump off.
By the way, inside the root should be light. With age, the root acquires a yellow color and becomes fibrous.
If the root has too dark, beige or it has brown and dark spots, or it is lethargic and wrinkled, then it is not suitable for pickling or eating.
Finding a young root is very problematic, so many resort to staining. To do this, we repeat, use red grape or plum wine, beetroot or plum juice.
You need to cut the root a little obliquely. To do this, use a very sharp knife or a special vegetable engine. By the way, ginger is necessarily cleaned before. This is done very easily, but try not to cut the root crop, but to clean only a thin skin.
The vinegar needs to be taken rice, but it can be replaced with wine, apple and even ordinary dining room. It is advisable to take it without additional flavorings. You can make your own note, let’s say, a “secret ingredient”. Take raspberry vinegar. It will give the desired shade and turn the usual dish into an exclusive.
It is more correct to use reed sugar, but the usual white is also not prohibited. If you want to replace it with honey, then reduce the amount by 1.5 times.
Be sure to sterilize cans and lids. Pickled ginger is considered a perishable product, and not sterile banks will only speed up this process.
Soy sauce can also be used as an addition to the marinade. They should not get carried away much, and do not forget to add less salt in this case.

Pink ginger

Ginger root - 200 g
plum juice - 1 tbsp.
vinegar - 250 ml
sugar - 2 tbsp.
salt - 2 tsp

Peel the skin and cut the root with thin plates. You need to cut along the fibers. By the way, you can use a knife for potatoes, it will help to make thin plates.
Salt and leave for a while. Ginger can purchase a greenish tint a little. This is a normal reaction, so there is no need to worry.
In the saucepan you need to mix vinegar, salt and sugar. Do not boil the liquid! Just wait for the dissolution of bulk components.
Add ginger and juice, cook on low heat for half an hour.
Then, cool and transfer to the jar. Store in the refrigerator with a tightly closed lid.

Ginger in Korean

Would need:

500 g of ginger
5 tbsp. red dry wine
7 tbsp. hot water
15 tbsp. or 190 ml of rice vinegar
Salt

Clean the root crop and cut into thin plates, throw in boiling water for 4-5 minutes. Then strain and set to cool.
Pour water into the stewpan and bring to a boil. Add salt and sugar. After waiting for dissolution, pour in vinegar and wine. No need to boil!
Pour ginger with this marinade. By the way, the container is better to take glass. Use a jar for convenience. It needs to be covered after cooling with a lid and insisted for 3 days at room temperature.
Before serving, cool in the refrigerator.

Pickled ginger with beets

Ginger - 250 g
beets-1-3 slices
dining vinegar - 1 tbsp.
sugar - 1 tbsp.
salt - 1 tsp
water - 400 ml
1/2 lemon

If you have a young root enough, then it can be cleaned from the peel using a regular spoon. Cut into thin plates and put in a jar.
Pour 1 cup of water into the pan, add salt. When the liquid boils, pour a chopped ginger with saline and leave for 5-7 minutes.
After drain the liquid, and send ginger to a colander so that the glass is excess water.
Add sugar and lemon juice to the second glass of water. Stir and put on fire until boiling.
Then you need to pour ginger with a sweet brine. At this stage, you need to place a slice of fresh beet. Consider the vegetable variety. One species can give a very rich color, so 1 slice will be enough.
Also take into account your taste preferences, for a brighter color you can add more beets.
Close the jar with a lid and send it to the refrigerator after cooling.
After a day, ginger should be transferred to another jar and every other day you can already eat. Keep refrigerated. If you leave the root crop in a sweet marinade, then the color will come out too bright, and the taste will acquire sweet notes.

Ginger pickled in red wine

Root crop - 500 g
rice vinegar - 200 ml
red dry wine (replaced by pink) - 50 ml
vodka - 50 ml
sugar - 4 tbsp.

Ginger is cleaned and thrown into boiling water for 2-3 minutes. After it cools down, cut into the plates across the fibers. Place the circles in the jar.
Mix all components in the pan, except vinegar. Wait for sugar dissolution, pour in vinegar. After the liquid boils, immediately remove it from the stove.
Gently pour ginger and close tightly with a lid. Put cool at room temperature, then send the jar to the refrigerator.
Ginger in a few hours will acquire the desired shade, but it will be ready for eating only after 2-3 days.

How to marin ginger for sushi and rolls correctly?

Sushi without ginger and Basabi will be an inferior dish. Basabi to bring a touch of sharpness, but few people thought about the role of ginger. And it is of great importance. To prepare land at home, be sure to arm yourself with these products.

Sushi are prepared from different types of fish, so the specific taste of the plant can interrupt the previous taste.
Moreover, it has a disinfecting effect. Sush fish is used raw! But this can cause poisoning or disorder of the stomach. Therefore, you can replace it with slightly salted. Ginger acts as "insurance" and for disinfection.
Also, this root increases appetite and helps food faster and easier to digest. And also, ginger acts as an aphrodisiac. Consider this when choosing a menu on a romantic date.

But you need to prepare ginger for sushi correctly, observing all technologies unquestioningly. By the way, do not forget that for pickling ginger you need for several days, so start the workpieces in advance.

Classic version

What is required:

Ginger - 0.5 kg
rice vinegar (in extreme cases, apple) - 200 ml
salt (it is better to take sea-grained sea)-2-3 tbsp.
sugar - 4 tbsp.
sake (can be replaced with vodka) - 4 tbsp.
mirin rice wine (replace with dry plum or pink grape wine) - 4 tbsp.

Further actions:

Peel the fresh root and sprinkle with salt. It is better to leave for the whole night. After the ginger is nourished by salt, it is necessary to rinse it well and wet it with a paper towel.
Then lower it into boiling salted water for 2-3 minutes. Be sure to check it for softness. If it is still harsh, then return to boiling water for another 1-2 minutes.
At this stage, the root needs to be cooled and dried. You need to cut thin slices. This is an optional condition, you can pickle a whole root. But then it will take much more time so that the whole ginger is evenly and completely soaked in marinade.
By the way, it will be right to marin the root as a whole. The pickling time should not be less than 5 days.
Put the root in the jar. You can use another container, but it is more convenient to pickle and store in the bank.
Combine three components for marinade - sugar, rice or dry wine and sake. Boil the resulting liquid, stirring constantly. Sugar should completely dissolve.

Important! If you took ordinary vodka as a basis, then it needs to be taken half as much. And dilute to the right amount with water.

Pour in vinegar and wait for boiling again, immediately remove from heat. Pour ginger with hot marinade.
Now you need to close the jar with a lid and leave until completely cooled. After that, the jar should be put in the refrigerator for 3-4 days. By the way, that pink shade will appear after some time. Therefore, do not panic if the ginger was initially pale.

How to cook Mirin?

Even the replacement of wine is not entirely correct. Mirin is the drink that has a minimum alcohol content and a sweet taste. Therefore, it is worth taking a sake as a basis. Or, in extreme cases, vodka.

The proportions are as follows: to get 1 tbsp. l. Mirina, you need to mix 2 tsp. Sake with 1 tsp Sahara.
If you take vodka as a basis, keep in mind that 40% of the revolutions are a lot. Sake has a percentage of about 2 times less. This is 14-25 % of revolutions. Therefore, vodka must be diluted to the desired state.
You can also use white wine. The ratio is the same. Ideally, it is worth taking dry wine, but it is not prohibited half -sweet. You should just correctly resolve the sugar level. That is, in the second case, it needs to be taken a little less, and if necessary, add it.

A quick way

Ginger - 150 g
sugar - 3 tbsp.
salt - 2 tbsp.
rice or apple cider vinegar - 60 ml

In this case, ginger must be cut into thin slices, it is not required to blanch the root first. Keep in mind that the root should be young. This is an important condition!
Pour vinegar into a pan, add sugar with salt to it. Constantly stirring, bring to a boil. Immediately turn off and pour ginger.
Set aside the resulting mixture to cool. It takes about 5 hours to saturate and impregnate ginger.
If the root was not young enough, then that pinkish tint will not work. Add a few spoons of beetroot juice or a slice of beet. Leave another 1 hour. Just do not overexpose so that the ginger does not acquire too bright.

How to make pickled ginger less sharp: tips

Ginger itself is very sharp. If you decide to eat a piece of fresh root crop, then in response you will get a burning and specific taste. Yes, it is really unusual and does not even look like any other spice or grass.

Therefore, ginger is pickled before use! By the way, in a dried state it turns out more acutely, so you need to add very little to the dish.
Each of us has its own taste preferences, so consider them first. Even if the recipe indicates weak severity, try serving on the table.
If the ginger turned out to be too sharp, leave it for another 1-2 days in the marinade.
To get a soft taste, leave to marinate the root crop for a week.

What are the pickled ginger with, where are they added?

The most famous use of ginger is an additive to land or other Japanese dishes, as well as in the form of a spice for tea. And if you add a slice of lemon and a spoonful of honey, then immunity will be charged with forces to resist colds and viral diseases.

Add such seasoning to meat dishes. It goes well with beef and pork.
Almost any fish can be added in the form of spices. Yes, and to any type of seafood.
With stewed and fresh vegetables, for example, with cabbage and pepper, an interesting composition comes out.
An excellent additional component for sauces. It goes well with lemon, mustard, soy sauce and garlic.

Important! For people suffering from gastrointestinal diseases, garlic is contraindicated. But ginger is not only possible, but even useful to eat. Especially as a seasoning.

Ginger can be used to prepare legumes.
Even in baking ginger in small quantities is used as a spice. Some manufacture certain types of sweets, tsukat or marmalads with this root crop.
Any hot drink can be supplemented with notes of ginger and saturated with useful substances.
- Therefore, to speak easier, ginger can be used in any dish. It goes well with almost all products. Just add a little bit of the root crop, which has previously been very finely chopped.

Pickled ginger dishes: recipes

Arm with some recipes provided to please your households and surprise guests. By the way, such food will have a lot of useful properties.

Rice with patch beans and ginger

Rice - 250 g
pitch beans - 200 g
ginger-1-2 tsp
vegetable oil - in fact
spices - to taste

Rinse rice 3-4 times and boil in a little salted water.
Meanwhile, fry the beans in a pan. Add chopped pickled ginger to it.
It remains to add rice and favorite spices. Turn out for 4-5 minutes.

Chicken with pickled ginger

Chicken breast
pickled ginger - 2 tsp.
garlic-3-4 cloves
spices - to taste

Grind the garlic through the garlic. Through it you can also skip ginger.
Add any seasonings to this mixture and grate the chicken with this mixture. Leave pickled 30 minutes.
You can use a baking sleeve or take foil. The main condition is tightness. Therefore, the chicken needs to be tightly wrapped in 2 layers of foil.
Bake 20-25 minutes. at a temperature of 180 ° C. Then cut the foil or sleeve and leave for another 15 minutes. for the purchase of golden crust.
- On a note! Such a recipe can be used for a whole chicken. Then even a festive dish will turn out. Just do not forget to double the components. And garlic and ginger can be cut into small pieces and placed under the skin of chicken and inside.

Pork with pickled ginger

Pork - 0.5 kg
ginger - 2 tbsp.
soy sauce - 5 tbsp.
water - 125 ml
onion - 1 pc.
vegetable oil - 2 tbsp.
spices - to taste

Cut the meat into thin, long stripes. Chop the onion in half rings. Throw the onion on the preheated pan and fry slightly. Then add the meat.
Grind ginger and add to the meat. Also pour soy sauce. After 5-7 min. Add water. And leave to stew on low heat for 20-30 minutes.
In 5 min. Before the end of cooking, salt and add your favorite seasonings. When remove from heat, leave for another 10-15 minutes. Stand under the lid.

Mackerel with pickled ginger

Mackerel - 1 carcass
onions - 1pc.
carrots - 1 pc.
ginger - 1 tsp
milk - 200 ml
vegetable oil - 5 tbsp.
salt, spices and herbs - to taste

Put the fish, remove the tail, head and fins. Divide into portioned pieces. Salt, pepper.
Cut ginger with thin strips and place for fish. Leave pickled 15-20 minutes.
Chop the onion, grate the carrots on a coarse grater. Fry a little in a pan. Then lay out pieces of fish. Fry slightly on both sides.
Pour milk and simmer until the fish is ready. Sprinkle with chopped herbs before serving.

Snacks with pickled ginger: recipes

Ginger appetizers can be served to any side dish or meat dish. Moreover, if you choose the corresponding sauce, then the dish will be a great option for losing weight.

Sands with chicken and pickled ginger

100 g chicken fillet
mayonnaise or other sauce
pickled ginger-1-2 plates
bread - 2 pieces
greens - to taste

The chicken should be boiled and torn to small pieces. Finely chop the greens
Dimmer bread with mayonnaise, sprinkle with herbs on top and put pieces of chicken
Cut ginger into thin strips and place between chicken fillet
- On a note! Chicken fillet can be replaced with chicken egg. It will be a well -fed and useful snack

Salad with carrots and pickled ginger

Carrots - 3 pcs.
raisins - 3 tbsp.
ginger - 1 tsp
mayonnaise and salt - to taste
garlic - at will

Raisins need to be soaked in hot water for 10-15 minutes. For softening
Clean and grate the carrots on a coarse grater
Add chopped ginger to it. By the way, if desired, you can add a little more and fresh root crop
If you want to add garlic, then pass it through garlic
Mix all the components, salt and season with mayonnaise. For those who follow the figure, replace it with sour cream or low -fat yogurt

Cabinet salad, cucumber and pickled ginger

Peking or white cabbage-300-400 g
cucumber - 2 pcs.
sweet pepper - 1 pc.
ginger - 1 tsp
dining vinegar - 2 tbsp.
sugar - 1 tbsp.
seasoning and greens - to taste

Finely chop the cabbage, cut the cucumber in half rings. Cut the pepper with a small straw
Mix vinegar, sugar and salt, stir until the dissolution of bulk ingredients
Mix vegetables, add chopped ginger to them and season everything with sauce. Sprinkle with herbs on top. Before serving, you need to cool in the refrigerator
- On a note! The sauce can be prepared on the basis of soy sauce and lemon juice

Salads with pickled ginger, with ginger and chicken: recipes

Chicken and ginger are two products that combine well not only among themselves, but also with other components. And in the composition they can create incredible culinary masterpieces.

Salad with sesame seeds and tomatoes

Chicken fillet-1-2 pieces;
pickled ginger - 1.5 tsp;
sesame seed - 1 tbsp. l.;
tomatoes-2-3 pcs.;
bulgarian pepper - 1 pc.;
salad leaves-4-5 pcs.;
soy sauce - 2 tbsp. l.;
honey - 1 tbsp. l.;
vegetable oil - in fact;
spices - to taste.

Grate the chicken fillet and leave to soak them for 10-15 minutes. Fry at the speed on both sides until golden.
Cool and cut into cubes or small strips, in size about 1-1.5 cm. As an option, you can tear into small pieces.
Cut the tomatoes into thin plates. Therefore, it is desirable to take them small.
Pepper can be taken in different colors, then the salad will receive a more attractive look. Only in this case you need to take a half. Cut into strips.
Cut the leaves of the salad into pieces or simply torn with your hands.
For sauce, you need to mix 3 tbsp. l. vegetable oil, soy sauce and melted honey.
Put the vegetables in the plate and mix gently, spread the chicken on top. Do not mix. Pour the sauce on top and sprinkle with sesame seeds.

Simple salad with crackers or white bread

Chicken fillet - 250 g;
pickled ginger - 1 tsp;
suluguni or hard cheese-50-70 g;
crackers or yesterday's white bread - 50 g;
low -calorie mayonnaise - 1 tbsp. l.;
vegetable oil - 1 tbsp. l.;
spices - to taste.

Cut the chicken into strips and fry with spices over medium heat until golden brown.
Grind ginger, and grate the cheese on a coarse grater. Suluguni can simply be cut into small plates. If you use bread, then divide it into flat squares.
Combine all the components and season with mayonnaise. You can use any other sauce, but keep in mind that crackers or bread are added before serving on the table. Otherwise, they are too softened.