How to pickle ginger at home. How to cook pickled ginger with vodka at home

Pickled ginger is now easy to find in supermarkets and specialty sushi stores. But in industrial production, not the most useful ingredients are often used, which help pickled ginger to remain fresh for a long time and not lose its presentation.

You can pickle ginger at home, and let's get started.

Ingredients:

1 large piece fresh ginger, thinly sliced
1.5 cups rice vinegar
1 cup of sugar
1 teaspoon salt

For the preparation of pickled ginger, it is best to choose a fresh large root. The very delicate pink color of pickled ginger, to which we are so accustomed, largely depends on this.

So, a beautiful ginger root must be washed and peeled. Cut as thinly as possible (it's a good idea to use a shredder for this). Add salt and mix thoroughly. It is better to mix with your hand, as if rubbing salt into slices of ginger. Leave the salted ginger for an hour. After that, pickled ginger must be thoroughly dried in a paper towel.

Combine vinegar and sugar in a saucepan and bring to a boil.

We transfer the dried ginger to a jar and fill it with hot vinegar syrup. After it has cooled, cover tightly with a lid and refrigerate for at least 24 hours. After a day, we take out and enjoy the wonderful homemade pickled ginger!

Pickled ginger can be eaten not only with sushi. It goes well with various meat dishes and will not be superfluous even on the festive table. Improving the work of the gastrointestinal tract, ginger will help to digest a lot of not even the most healthy food (not worse than pills).

How to pickle ginger. Recipe 2

Another recipe for pickled ginger. Everything is almost the same, just a little different. It is up to you to decide which way to pickle ginger. Our job is to tell you as much as possible about how to do it.

Japanese pickled ginger

Japanese cuisine has become more and more popular in recent years. Perhaps only children are skeptical about it. Which is mainly due to natural conservatism and rejection of the "new" type of food.

An integral part of sushi is pickled ginger. You can easily marinate it at home and serve it not only with Japanese dishes, but simply with rice.

Ingredients:

• a piece of fresh young ginger 100-120 g
• 1/2 tsp salt
• 1/2 tsp vinegar, preferably rice
• 1 1/2 tbsp sugar
• 1/2 tsp soy sauce
• 2 tbsp water

Peel and mince the ginger root. Place the slices in a bowl and cover completely with cold water. Leave for 30 minutes.

Take out the ginger and put it in a pot of water. Bring to a boil and remove slices. Let cool.

In a saucepan, combine sugar, salt, vinegar and soy sauce. While stirring to dissolve the sugar, bring to a boil.

Place the ginger in a bowl, season lightly with salt and, stirring well, pour over the hot mixture. Let it brew for at least an hour before eating it.

You can store pickled ginger in the refrigerator, sealed, for several months.

Ginger mood to you!

Today, many do not know how to pickle ginger at home. In the meantime, this unusual spice has entered the everyday life of Russians along with Japanese cuisine, has become a recognizable, indispensable seasoning for sushi and rolls that everyone loves.

No wonder, because pickled ginger is one of the favorite treats in the East. The Chinese have been using it for centuries as a spice, a separate dish, for the treatment and prevention of many diseases. In Russia, this “horned root” (this is how the name of the plant is translated from Sanskrit) was better known as a dry powder added to pastries or fish. Now the situation is quite different.

What is pickled ginger?

You will not surprise anyone with gingerbread cookies, fragrant gingerbread with a specific tart flavor. With the appearance on the shelves of fresh ginger root, a completely logical question arose as to whether it is possible to cook at home the very familiar ginger that is served in restaurants and sushi bars. Will it be just as crispy and delicious? What gives the marinated dish its usual pink color?

Looking at a dense knotted rhizome under a rough crust, it is difficult to imagine that this and the thin transparent lace of a pickled snack are one and the same. There is no secret in this transformation. Ginger is prepared, familiar and familiar to everyone who has ever been to a Japanese restaurant, from a young root, which the chef cuts into very thin strips.

In Japanese cuisine, which is best known, there are traditionally two ways to prepare pickled ginger. Each of them is intended for specific purposes, for example:

The unique properties of this plant make it a welcome guest on the table for those who watch their weight and take care of their health. Ginger helps to normalize digestion, improve the functioning of the gastrointestinal tract, and has many more unique, beneficial properties. Most importantly, it tastes amazing!

How to marinate

To get high-quality pickled ginger at home, you need to know a few basic rules. These tips will help you avoid mistakes in cooking, make sure that on the table there will be a product of exceptional quality with rich taste.

You need to know the following:

1. The most tender, not too tart and harsh ginger comes from young root crops. Plump roots should be chosen, covered with a thin glossy skin, which is easily separated from the main mass of the rhizome if you scrape it with your fingernail. On the cut, the root should not have a dense structure, the fibers should not fluff, lag far behind, be rough and hard. The aroma should be fresh, pronounced, without the admixture of the smell of rot, vegetable storage. It should be remembered that the same aroma will be transferred to the finished product.
2. Ginger root should not be dried out, spoiled by rot - such rhizomes are rejected immediately. In general, all components for the marinade should be chosen according to the principle "the fresher the better."
3. Do not pickle the product in ordinary vinegar, this will ruin its taste. Rice vinegar is usually used for pickling. A compromise can be the use of an apple, balsamic, wine product. By the way, to soften and improve the taste of the root, a few tablespoons of dry wine are often added to the marinade for old ginger. The tannin from the grape drink will color the root.

Marinade for a young root

Having chosen the freshest fleshy roots, they must first be cleaned of a denser skin. Remove it in any convenient way: with a knife, vegetable cutter, scrape off with a brush. Asians for these purposes take a spoon with sharp edges. Prepared pieces are weighed. To create snacks, products are taken based on the following proportions:

• 200 g fresh ginger;
• 200 ml of vinegar;
• 4 tbsp. l. water;
• 2 tsp salt;
• 2 tbsp. l. Sahara.

The peeled and washed root should be grated with coarse salt, put in a dry container prepared in advance and left in a warm place for 10-12 hours. Ginger may take on a greenish tint, but this does not mean that the root has deteriorated.

Unabsorbed salt must be removed. To do this, wipe the ginger with napkins, wash, dry. Now the rhizome is ready for cutting.

They cut the ginger root to your taste, but the thinner the plates come out, the better they marinate, it will be more convenient to eat them.

To make the finished root tapes more tender, they are boiled in a large amount of boiling water for 5 minutes. Constant stirring will prevent the petals from sticking together. Leaving about half a glass of water in which the root was boiled for marinade, the plates are thrown into a colander and allowed to drain.

The cooled water is mixed with vinegar and bulk ingredients to obtain a marinade.

When the root petals are slightly dry, they are transferred to a glass container (for example, a liter jar), poured with marinade so as to evenly cover the entire product.

The fermentation process takes several hours. If you start preparing ginger at night, then you can try it in the morning. However, the longer the root marinates, the richer its taste becomes. The optimal period is considered to be 5 days, after which the ginger, if it has not been completely eaten, is better to be removed from the marinade, otherwise it will become too hard.

Marinade for old ginger

The old root is much more common in the store. It is tougher than young, but its taste is more pronounced, tart. In Asia, it is the old ginger that is highly valued as a pickled snack.

To prepare it you will need:

• 250 g of peeled ginger;
• 20 ml of vodka;
• 30 ml dry red wine;
• 100 ml of vinegar;
• 50 ml of water;
• 2 tbsp. l. Sahara;
• 1 tsp salt.

Thoroughly peel the root. It is still preferable to cut it off with a knife from the old rhizome. Dividing the ginger into as thin strips as possible with a vegetable cutter, it is immediately boiled. The slices are thrown into boiling water and, stirring to prevent the slices from sticking to each other, cook for about 5 minutes to soften the structure.

Water from the broth is mixed with alcohol, sugar, salt are added. This mixture is heated over a fire until it boils, then rice (apple, wine) vinegar is poured in, removed from the heat.

Packed in a sterilized glass container, ginger is poured with still hot marinade. Tightly cover the finished product with a lid, leave in a warm place for 4-5 days for fermentation. After this period, ginger can be eaten. Store cooked ginger root in the refrigerator. Old ginger, prepared by hot pickling, lasts a little longer than young ginger.

Ginger in a hurry

You can enjoy a pickled treat without spending too much time and effort on cooking, and eating ginger is allowed after just 2-3 hours. This method should be mastered by impatient housewives, it will help out if guests suddenly appear who want to surprise with an unusual snack.

To pickle 150 g of root, you need to take:

• 150 ml of vinegar;
• 100 ml of water;
• 30 ml grape juice;
• 3 tsp Sahara;
• 1/2 tsp salt.

Peeled thinly sliced ​​ginger is salted. This must be done carefully so that each slice gets enough salt. Leave for 5 minutes.

During this time, prepare the marinade: boil water, pour out salt and sugar, add vinegar and juice.

The ginger, washed from salt, is poured into a boiling marinade, stirring thoroughly, simmered over low heat for up to half an hour, after which it is allowed to cool and laid out in jars. The cooled product is ready for use.

Recipe from Yulia Vysotskaya:

soy sauce marinade

With this method of preservation, very little vinegar is used, so the primary task is to prepare the ginger itself as best as possible. The peeled and chopped root is laid out in cold water, left in a cool place for an hour, then boiled for 5 minutes.

For marinade 200 g of ginger you will need:

• 1 st. l. soy sauce;
• 1 tsp vinegar;
• 2 tbsp. l. Sahara;
• 1 tsp salt;
• 1 liter of water.

All components of the marinade are mixed and brought to a boil. Ginger laid out in jars is poured with uncooled marinade and closed. Soy sauce gives the finished product a special piquancy, a beautiful shade.

Delicious, healthy and incredibly refined, pickled ginger brings a new flavor to familiar dishes. It is easy to prepare and store, and eating is not only beneficial for health, but also pleasant!

Nowadays, pickled ginger is very popular. This is due to the fact that it is perfect as an additive not only to Japanese cuisine, but also to meat, fish and vegetable dishes. It is worth noting that it also improves the condition of the skin and metabolism, in addition, it contributes to weight loss. Pickled ginger is almost as good as fresh in terms of vitamins and minerals. It strengthens the immune system and helps to cope with infections, and it is also an excellent tool for giving strength and vigor. Pickled ginger is sold in almost any store, but it will be tastier and healthier to cook it at home without the addition of dyes and preservatives.

To get delicious pickled ginger, you need to follow a few helpful tips when preparing.

Tips on how to make pickled ginger at home correctly:

• Ginger root should be young, because it is he who, when pickled, acquires a pleasant pinkish tint without the use of dyes. A distinctive feature of the young root is a very thin dense light-colored peel, which is easily scraped off. A limp root with dark spots is not suitable for pickling, as it will be tougher.
• If, nevertheless, a not very young root is caught and a pink tint does not appear during pickling, you can add a little beetroot juice or a couple of pieces of raw beets to the marinade.
• Before cooking, it must be washed well and peeled, in the same way as new potatoes are peeled.
• The cutting should be as thin as possible and go obliquely, for this it is better to use a vegetable cutter, a special grater or a very sharp knife.
• Vinegar is better to use rice, but if it is not possible to purchase it, then you can use wine, apple or regular vinegar without flavorings.
• Pickling sugar can be replaced with honey, but in smaller quantities, cane sugar can also be used.
• To give a more piquant taste and aroma, you can add soy sauce to the marinade.
• It is advisable to pre-sterilize jars for storing ready-made pickled ginger. There are many ways to do this, the simplest of them is sterilization in a microwave oven. Pour water into jars by 1 - 2 cm and put in the microwave for 2-3 minutes, when heated, the water will release steam, which will sterilize them.

Pickled Ginger with Regular Vinegar

There are many recipes for pickling ginger. It can be both spicy and sweet or salty, depending on the taste preferences of each. The most common cooking recipe is pickling with ordinary vinegar.

To prepare ginger in this way, you will need the following ingredients:

• Young ginger root - 400 gr.
• Table vinegar - 2 tbsp. l.
• Granulated sugar - 2 tbsp. l.
• Salt - 1 tbsp. l.
• Water - 1 liter

Cooking

Ginger root peeled and cut into thin slices, folded into a pre-prepared jar. Half a liter of water should be brought to a boil, with the addition of a teaspoon of salt. Pour the chopped ginger root with boiling brine and leave to infuse for 5 minutes. At this time, bring the remaining half-liter of water to a boil with a tablespoon of sugar, drain the salty brine and pour sweet water over the ginger, leave to cool completely. Add a tablespoon of vinegar to the cooled marinade, close the jar with a lid and rearrange it in the refrigerator. The next day, pickled ginger is ready to eat.

Ginger marinated with apple cider vinegar

Another no less popular recipe for making ginger marinade using apple cider vinegar will not leave indifferent even the most demanding connoisseur of this spice.

For cooking you will need the following ingredients:

• Fresh young ginger root - 300 gr.
• Apple cider vinegar - 150 ml
• Water - 75 ml
• Sugar - 50 gr. (or honey - 30g)
• Salt - 25 gr.

Cooking

Ginger must be thoroughly peeled and sliced ​​as thinly as possible. Dip the chopped ginger root in boiling water for 5-6 minutes, after which it must be thrown into a colander to allow excess liquid to drain. At this time, prepare the marinade. To do this, heat water with sugar and salt, immediately after boiling add vinegar and turn it off. We spread the chopped root in a clean, pre-sterilized jar, fill it with the resulting marinade and tightly cover with a lid. Leave on the table until completely cooled. We remove the cooled jar in the refrigerator. After 2 days, pickled ginger is ready to eat.

Pickled ginger for sushi at home

Nowadays, there are many admirers of Japanese cuisine rich in its diversity. An integral part of it is sushi and rolls, which are hard to imagine without soy sauce, wassabi and, of course, pickled ginger, because it favorably emphasizes the taste of fish and, most importantly, disinfects the oral cavity. Many housewives prepare sushi and rolls at home, so the recipe for making pickled ginger is relevant for them. However, it should be remembered that its preparation takes several days, so you need to prepare in advance.

To prepare ginger root for sushi, you will need the following ingredients:

• Fresh young ginger root - 250 gr.
• Sake (can be replaced with regular vodka) - 50 ml.
• Wine (pink or red) - 30 ml.
• Rice vinegar - 75 ml.
• Granulated sugar (can be replaced with cane) - 50 gr.
• Salt - 25 gr.

Cooking

Peeled ginger root blanch for 2-3 minutes, dry and cut into thin slices. Put the chopped ginger in a pre-sterilized jar and prepare the marinade. To do this, combine all the ingredients: vodka, wine, rice vinegar, sugar, salt and bring to a boil. Pour the chopped ginger root with boiling marinade, close the lid tightly and leave to cool completely. We put the cooled jar in the refrigerator. After 3-4 days, pickled ginger root for sushi is ready.

Pickled ginger prepared at home by any of the proposed methods is incredibly tasty, it can be stored in a cold place for no more than three months.

Japanese cuisine is full of original recipes and memorable combinations. Making pickled ginger is one of her traditions. Such an appetizer can serve as an addition to sushi or be a component of other original dishes. Learning how to pickle ginger is worth it simply because it tastes much better than the store-bought version. In addition, it does not contain any chemicals and preservatives, so you can not be afraid of the quality of the product.

How to pickle ginger at home? Step One: Get the Products You Need

First of all, it is worth understanding what is required to prepare a spicy Japanese snack. Firstly, directly fresh It is sold in ordinary vegetable departments, so it is not at all difficult to acquire it. Count on the purchase so that you get at least two hundred grams of peeled root. Secondly, you will need It must be red, otherwise the ginger will not have a traditional pinkish tint. Salt, water and sugar are ingredients that are always present in the kitchen, so they can not even be mentioned. So, everything is ready, you can get down to business.

Start by carefully preparing the ginger. It needs to be peeled from the tough outer skin, reaching the light and juicy inner pulp. For this procedure, you should use gloves and keep it away from your face - ginger juice is very hot, and sensitive skin can irritate. Two hundred grams of root are cleaned. To get the same neat and beautiful slices as in the store, you should not pore over the board with a knife for hours. Just use an ordinary vegetable peeler. Now you need to chop the ginger and sprinkle it with salt, mix everything thoroughly and proceed to the preparation of the marinade.

If you have prepared about two hundred grams of root, you need to take one and a half glasses of vinegar, three tablespoons of sugar and a little salt. Mix, put on the stove on a small fire and stir until the salt and sugar are completely dissolved, without bringing the mixture to a boil. Then you need to rinse the slices of ginger prepared in advance from excess salt, pour them with the finished marinade and let cool. After that, it should again be sent to the fire - boil for about thirty minutes. This will make the ginger more tender. Then you need to shift the slices into a jar and pour the marinade, close tightly and leave for five hours. To brighten up the color, you can add a slice of beetroot to the jar, and soy sauce is good for giving the dish a more spicy taste. Such an appetizer is stored for about three months.

How to use the resulting dish?

So, now you know how to pickle ginger at home. But what is it with? Sushi only? Not at all. It is an excellent snack for any meal, an anti-inflammatory and oral cleanser, and a good ingredient in meat dishes for those who love the spicy flavor of food.

Greetings, my dear cooks. Want to spice up your finished dish? This will help the right seasonings, such as ginger. But do not rush to go to the nearest market. I will teach you how to pickle ginger at home. This spice will turn out delicious and incredibly healthy. Still, it has such a rich and multifaceted shade that is suitable for many dishes.

It's incredibly easy and simple to prepare. The recipe for this is:

• root (about 100 g) of ginger;
• 4 tbsp. spoons of sugar;
• 1 teaspoon with a slide of salt;
• 3 art. spoons of water;
• 100 ml of 9% or 150 ml of grape 6% vinegar;
• some fresh beets.

We clean the spine from the skin and cut into thin slices. We proceed to the preparation of the marinade. To do this, pour sugar and salt into the pan. Next, fill everything with water and add vinegar. Bring the composition to a boil and remove from the stove.

We shift the prepared ginger plates into a jar. And to give the appetizer a beautiful pale pink color, we also send a couple of thin slices of beets there. Fill the workpiece with hot marinade and cover the dishes with a lid. When the contents of the container have cooled, we move it to the refrigerator. After 3 days, the food is ready: take a sample.

I know from my own experience that it is easier to cook when there is a video recipe for a dish. I’ll watch it, get inspired and let’s sculpt a culinary masterpiece 🙂 Therefore, I decided to pick up a video instruction for this recipe. Watch with pleasure and cook.

Cooking Pink Pickled Ginger

This appetizer turns out to be a beautiful soft pink shade. Looks original with white rice or sushi. And what other dishes can be cooked with pickled ginger,. Even pork knuckle can be baked in the oven 🙂

To prepare this recipe you will need:

• 250 g of fresh root;
• 2 tbsp. spoons of 9% vinegar;
• 0.5 liters of water (divide into 2 glasses);
• 2 tbsp. spoons of sugar;
• a slice of fresh beets;
• 5 g fine salt.

We clean the root from the skin and cut it into thin plates. The thinner they are, the tastier the snack will turn out.

Pour a glass of water into a saucepan and bring it to a boil. Then add salt here, mix thoroughly and remove the dishes from the stove. Fill the ginger "petals" with this liquid. Hold them for about 10 minutes, and then drain the liquid. Transfer the ginger to a clean jar.

Add sugar to the second glass of water and send the solution to the stove. Bring the sweet marinade to a boil, pour the root over it and add the beets there. And pour vinegar on top. We cover the dishes with a lid and, when the contents of the container have cooled, we send it to the refrigerator. After a couple of days, the snack will be ready.

How to Make Pickled Sushi Ginger

Do you know why ginger is served with sushi? Believe me, this is no accident. The fact is that this spice has a strong antimicrobial effect. When you eat a gourmet raw fish dish, ginger makes the dish safe for health. In addition, this spice improves the secretion of the stomach and accelerates the absorption of food.

And now let's prepare the spice for sushi with our own hands. You will need:

• 200 g spine;
• 50 ml of rice vinegar;
• 1 st. a spoonful of vodka;
• 2 tbsp. spoons of sugar;
• 1 st. a spoonful of sherry or other fortified white wine;
• water.

Ginger is peeled and cut into slices. It is better to cut obliquely - so the "petals" will be longer. And yet, be guided by the fact that the thickness of the petals should be 1-2 mm. Pour boiling water over the workpiece for 2 minutes - this will soften it and soak it faster with spices from the marinade. Then dry the plates with a paper towel.

Mix sherry with vodka, 1 teaspoon of water and vinegar. Add sugar to this solution and put the mixture on the stove. When the marinade boils, remove the container from the stove and let the solution cool.

We wash the jar and pour boiling water over it (as if you are sterilizing the container). We shift the ginger into this dish and pour the marinade that has cooled to room temperature.

By the way, in most cases, purchased sushi comes with pink ginger. If you want to give the spice this color, enrich the ginger marinade with 100 ml of beetroot juice. But today, more and more professional chefs are leaning towards the preparation of the classic uncolored version of the appetizer.

We cover the jar with the contents of the lid and place it in the refrigerator. Already after 5 hours the food is ready for consumption. The shelf life of this spice is 3 months. But by this time, I think, will not live 🙂

Easiest Rice Vinegar Recipe

Although this option is very easy to prepare, do not think that it will turn out tasteless or corny. Believe me, it will come out tastier than in the store. And pickled ginger is very useful for weight loss. Only in this case, take a sugar substitute.

Take the following ingredients:

• 250 g of fresh root;
• 1 tbsp sugar (or substitute);
• about 1 tsp salt.

So, take the ginger root and peel it. Next, chop it with plates using a vegetable peeler. Salt and leave for an hour at room temperature. Pat the plate dry with a paper towel. This will dry the ginger and relieve it of excess bitterness. Put the workpiece in a jar.

For the marinade, mix 100 ml of rice vinegar with 1 tsp. sugar, some salt. Boil sucking for a couple of minutes and cool the marinade to a comfortable temperature. Then pour the ginger with warm brine, cover the container with a lid, put it in the refrigerator and wait a couple of days. During this time, the workpiece will marinate and become soft. I think that this video recipe will help you understand all the subtleties and secrets.

Marinate in apple cider vinegar

To prepare such a yummy for 60 g of ginger root, take:

• 1 st. a spoonful of apple cider vinegar;
• 1 teaspoon of salt;
• a glass of boiling water;
• ½ teaspoon of sugar.

We clean the root from the skin and cut into thin slices. Then fill them with boiling water and leave until the liquid cools to room temperature.

Next, drain some of the liquid. There should be just enough water left to cover the ginger. Then add salt and sugar here. And mix everything so that the crystals are completely dissolved. And then enrich the mixture with apple cider vinegar.

We shift the root with the marinade into a jar and cover the vessel with a lid. And then we send it to the cold. After 6-8 hours, the snack will be ready. Just store no more than a month in the refrigerator.

How to cook pink ginger with squash

The appetizer prepared according to this recipe is divinely delicious. Yes, you can see for yourself. It is simple, prepare the following components at home:

• 0.5 kilo ginger roots;
• 2 liters of water;
• 100 ml rice or apple cider vinegar;
• 1-2 squash;
• a piece of fresh beets;
• 4 tbsp. spoons of sugar;
• salt + pepper black peas.

Cut the patissons with ginger into thin petals. In boiling water, add a pinch of salt and pour the vegetables with a hot solution. When the liquid has cooled, pour ¾ into a separate container, pour the rest.

This solution is enriched with sugar and peppercorns. Bring it to a boil, then remove the container from the heat and enrich the composition with vinegar. Distribute ginger with patissons in jars. In each of the containers add a couple of thin slices of beets. And pour it all with hot marinade.

When the contents of the jars have cooled, move them to the refrigerator. After about 5-7 days, the “imbipatissons” are ready. Yes, the name is like monsters, but the taste is awesome 🙂

How to Marinate in Lemon Juice

To prepare this snack option, you need to prepare in advance:

• about 100 g of root;
• 90 ml of 9% vinegar;
• half a lemon;
• ½ teaspoon of sea salt;
• 1 teaspoon of cane sugar;
• a small piece of fresh beets.

We clean the root from the skin and cut into thin slices. We shift this blank into a jar. There we also send the beets cut into small pieces.

Squeeze juice from citrus, mix it with sugar, salt and vinegar. Please note that the crystals must completely dissolve. Fill the workpiece with this solution. Cover the jar with a lid and send it to the refrigerator. After 2 days, you can take a sample.

There are many tricks that will help you marinate ginger deliciously. Let me share some of my tricks:

• Use a young root, it has a tender skin - it is easier to peel. Yes, it is much more convenient and faster to peel the root peel with a tablespoon than with a knife. And cutting the spine is more convenient with a vegetable cutter.
• To turn ginger into a soft pink color, add a piece of beetroot or plum juice.
• Instead of rice vinegar, you can use the usual table, apple, wine. In general, what you have, take it.
• You can add gin, plum wine or vodka. This will give the appetizer a delicious taste.
• If desired, you can enrich the marinade with soy sauce (add 1-2 tablespoons). This will give the appetizer a spicy aftertaste. Just reduce the amount of salt.

And store the finished product exclusively in glassware. As a last resort, use a ceramic container with a lid. But not metal, in it the product will quickly deteriorate.

My friends, tell me how do you pickle ginger at home? If you have your own signature recipes, describe them step by step. And after you prepare an appetizer according to one of the proposed recipes, share your opinion. Write in the comments which option is the most delicious, in your opinion.