Recipe for marinated ginger root. How to Make Pickled Sushi Ginger

The recipe that we will offer you will give your Japanese-style table and menu that very special taste of pickled ginger that is served in sushi restaurants.

Its only difference is in color. Homemade pickled ginger will be creamy. But you can go for a culinary trick - add a small slice of fresh beets to the marinade for it. Thus achieve the color of ginger, as in the best Japanese restaurants. To prepare pickled ginger at home, take only fresh ginger root, not wrinkled, with a thin elastic peel. Such ginger will not let you down and will ultimately give an excellent result.

Useful inventory and ingredients

For cutting ginger, it is best to use not a table knife, even if it is very well sharpened, but a vegetable peeler. It is with its help that the thinnest plastics are cut from the ginger root.

To prepare ginger in the marinade, you will need ginger root itself (200 g), rice vinegar (1.5 cups), salt (1.5 tsp), marinade salt (half a tablespoon), sugar (2 tablespoons) .

How to cook pickled ginger

Ginger is peeled, cut into plastics with a vegetable peeler. Sprinkle with salt, rubbing the strips on all sides. Let them soak in salt for now. And we will prepare the marinade.

We mix vinegar, sugar, salt for the marinade, cook the marinade over medium heat, but not for long, literally until the salt and sugar dissolve in it. We wash the ginger from the salt in a colander. Now pour the ginger with ready-made hot marinade, let it cool.

Now the ginger strips in the marinade should be boiled over low heat for half an hour. Welded? Pour everything - both ginger and marinade - into a jar. We close the lid. We rearrange, when cool, in the refrigerator. You need to stand the ginger until fully cooked in the refrigerator for six hours.

We remind you that before putting the jar in the refrigerator, you can just add a piece of fresh beets to the marinade. By the way, beetroot, in addition to coloring, will play another important role in the taste of pickled ginger - it will remove excess sharpness and bitterness from it. Enjoy! Do not forget to make your own sushi or rolls for pickled ginger, the recipes for which you can find in abundance on the "Povarenka".

Until recently, ginger root was not often used. It was only with the popularity of such a dish as sushi that pickled ginger became widely known. It is pickled ginger for the winter that retains its characteristic pungency, while becoming pleasant in taste, tender. And the beneficial properties are preserved to the maximum during pickling.

This recipe is maximally adapted to Slavic cuisine. It is far from always possible to find rice vinegar or other ingredients familiar to Japan on the shelves of our stores. The taste of such ginger is as close as possible to that prepared according to the original recipe.

You will need:

• 250 gr. young ginger;
• 1 without slide st. l. Sahara;
• 1 st. l. vinegar;
• 1 with a slide st. l. salt;
• 2 and a half glasses of water.

Pickled ginger recipes:

1. Ginger is preparing for further action. Gently peeled from a thin peel and cut as thinly as possible.
2. Half of the water is boiled, salt is added to it.
3. Ginger cut into thin slices is poured with hot water and infused for five minutes.
4. The water drains.
5. The rest of the water is also boiled, but not with salt, but with sugar.
6. Now the root is poured with hot and sweet water.
7. The product should remain in the sweet filling until it has completely cooled down.
8. At the last stage of preparation, vinegar is added and the product is transferred to the refrigerator. In a day it will be ready.

Important! Since the skin of ginger is very thin and the texture is quite uneven, it is recommended to use a spoon rather than a knife to peel it.

On our site you can also find pickling recipes and, as well, which will not leave you indifferent.

How to pickle ginger root at home

Not always when pickled, ginger acquires a characteristic pink color. This is due to the fact that only young specimens turn pink when interacting with acids. But it is difficult to find such a product in the store. This is where you have to get out. In this case, with the help of beets.

You will need:

• 250 gr. ginger root;
• floor 200 gr. a glass of apple cider vinegar;
• one and a half tsp Sahara;
• 20 gr. beets;
• 4 tbsp. l. water.

How to pickle ginger at home:

1. The root is peeled from the delicate skin.
2. The purified product is salted and moved to the refrigerator for 3-4 hours.
3. When the ginger has been salted for the right period of time, it is washed and wiped so that it is completely dry.
4. Using a regular vegetable cutter, the ginger is cut into thin slices.
5. The resulting plates are laid out in a colander and directly in it are immersed in boiling water for a couple of minutes.
6. Steamed slices should cool.
7. Vinegar is mixed with water and granulated sugar and stirred until it is completely dissolved.
8. The beets are chopped into tiny pieces.
9. The cooled ginger is mixed with beets and moved to a jar.
10. The ingredients are poured with a mixture prepared from vinegar and sealed.
11. The product is moved to the refrigerator and infused for three days.

Important! The shelf life of pickled ginger should not exceed 30 days, after which the product is considered unusable.

How to Pickle Ginger at Home Beni Sega

Beni sega is one of the popular varieties of pickled ginger. Its peculiarity is that for cooking they use not a young, but last year's, already rough product. It is used as an appetizer for various dishes.

What is pickled ginger made from:

• half kg. ginger;
• a glass of vinegar (only rice);
• quarter 200 gr. glasses of red wine;
• 25 gr. vodka;
• 4 without slides st. l. Sahara.

Pickling ginger for the winter:

1. The product is pre-prepared, cleaned of thin skins.
2. After cleaning, it should be blanched in boiling water for a couple of minutes.
3. After the blanching process, it is cooled, cut into thin slices and laid out in a jar.
4. All remaining unused ingredients are mixed and put on fire until they boil.
5. The result is a marinade, which should be poured over the cooked plates. A prerequisite is that the marinade must be hot.
6. The jar is closed with a lid and placed in the refrigerator, and after a few hours it will be possible to observe the acquisition of a pinkish tint by ginger. But the finished product is considered only after three days.

Tip: only glass and ceramic dishes should be used to store pickled ginger. Under no circumstances should the product be stored in metal containers in order to avoid acquiring an unpleasant aftertaste.

How to pickle ginger at home

The recipe is simply indispensable in those cases when ginger needs to be served on the table today, and there are simply no stocks of it in the refrigerator. By preparing it in this way, it will be ready in a few hours.

You will need:

• 200 gr. ginger roots;
• a two-hundred-gram glass of rice vinegar;
• a couple of tsp salt;
• a couple of st. l. Sahara;
• 1 st. l. plum juice.

How to make pickled ginger at home:

1. First of all, the ginger itself is prepared: it is washed and peeled from a thin skin.
2. The cleaned product is cut into very thin slices.
3. Salt is added to ginger and infused for a couple of minutes. It may acquire an unpleasant greenish tint, do not worry about this - this is normal.
4. In a small saucepan, combine sugar, vinegar and salt. This mixture is heated until the sugar dissolves, but under no circumstances should it boil.
5. Ginger and plum juice are added to the marinade. The mixture continues to languish on the stove for about half an hour.
6. The finished product is cooled, laid out in a suitable container and moved to the refrigerator.

Important! The roots chosen for pickling should be as elastic as possible, they should not be damaged, while the skin itself must be smooth. It is very important to observe these criteria when choosing, as this is a guarantee of purchasing a quality product.

How to cook pickled pink ginger

This is another quick and easy pickling recipe that allows you to take a sample in just a few hours after all the steps are completed. Fast, convenient, delicious. The ginger is crispy, dense, and slightly spicy.

You will need:

• 200 gr. young roots;
• 50 gr. wine vinegar;
• a quarter cup of sugar;
• 1 st. l. vodka;
• 1 tsp sea ​​salt;
• 1 tsp beet juice.

Pickled pink ginger recipe:

1. The root must be washed and carefully peeled off the thin skin.
2. The purified product is placed in boiling water for several minutes, after which it is removed from it and dried.
3. Ginger is cut into thin slices. The easiest way to do this is using a vegetable peeler.
4. In a separate bowl, all the remaining components are mixed and heated on the stove until the liquid boils.
5. The marinade must be cold. Only then can it be poured into a jar of ginger.
6. The jar is closed with a regular nylon lid and moved to the refrigerator. In just a few hours, you can try what happened.

Tip: you can choose exactly young ginger among its abundance in a simple way. If its skin is slightly pry with a fingernail, it should peel off just as easily as in the case of young potatoes. This ginger is perfect for pickling.

Soy sauce gives ginger a unique flavor. This appetizer goes well with meat dishes, and not just with sushi. It is this product that can be eaten in unlimited quantities, having received the lion's share of the vitamin and a lot of pleasure.

You will need:

• 200 gr. ginger;
• 1 tsp sea ​​salt;
• one and a half st. l. Sahara;
• quarter 200 gr. a glass of rice vinegar;
• 1 tsp soy sauce;
• one and a half glasses of water.

Marinate ginger at home recipe:

1. The root must be washed, carefully remove the delicate skin and cut into slices, as thin as possible.
2. The prepared product is poured with water and brought to a boil on the stove.
3. Filling preparation involves mixing all the remaining components and heating them on the stove.
4. The filling is boiled until all the crystals are dissolved.
5. The main ingredient is laid out in a jar and poured with marinade, which eventually turned out.
6. When the jar has cooled, it is covered with a lid and moved to the refrigerator, where it should stand for at least three days.

This is interesting! Pickled ginger can be served not only as a separate dish, it can be added to salads, baked with poultry and meat. The original combination of this product with citrus fruits and pineapples is so unusual that even the most sophisticated table can be decorated with just such a dish.

Ginger is pickled in several ways. In some cases, it becomes a kind of limiter between two dishes. His vocation is to remove the aftertaste after the first course in order to fully enjoy the second. It is for this purpose that it is customary to serve it along with sushi. In another case, it acts as a full-fledged independent snack, which is served along with the main course and you can eat it as much as you like. Whichever option is chosen, pickled ginger, in addition to its culinary purpose, also gives the body vitamins, makes not only the intestines, but also the heart work properly.

Today it is difficult to find a person who has not tried sushi at least once, which means that everyone is familiar with pickled ginger - an important and indispensable element in serving Japanese dishes. In Japanese cuisine, depending on the season, many different pickled vegetables are used - tsukemono, and only ginger is present on the table at any time of the year.

Pickling allows you to soften the harsh taste of ginger without reducing its beneficial properties. And in terms of usefulness, ginger is inferior only to ginseng. Pickled ginger preserves vitamins (A, C, B1, B2), minerals (phosphorus, magnesium, calcium, zinc), amino acids and many other substances necessary for the human body. Ginger stimulates digestion, warms, strengthens the immune system and helps to easily endure a cold, cleanses the liver, thins the blood, relieves headaches and nervousness. It is believed that ginger helps to lose weight and preserve youth. Unfortunately, it is impossible to eat a lot of ginger in its raw form, and adding dry ginger to drinks and pastries only affects the taste, but does not in any way increase the usefulness of the dish. The best way to get the most out of ginger's health benefits is to marinate it. Pickled ginger retains its specific pungency, acquiring a spicy taste and soft texture.

There are two varieties of pickled ginger: gari and beni shoga. They are prepared in different ways and have different applications. Sushi is served only with gari - thin slices of young ginger. But this is not an appetizer, as many people think, but a means for refreshing, “zeroing out” the taste before a new dish, so it should be eaten separately and in very small quantities. Gari is a unique phenomenon in the world of cooking: no product, as far as we know, is used solely for the purpose of "overlapping" the previous taste. The closest analogy to gary, far from being culinary, is coffee beans in perfume shops, which are very helpful in refreshing the perception of new fragrances.

Pickled ginger beni shoga is used differently: it is served with noodles, okonomiyaki, various meat dishes and never with sushi. Beni shoga plays the role of an ordinary pickled vegetable, which gives the dish a burning taste and stimulates digestion. You can eat quite a lot of such ginger, and no one will say that you do not understand Japanese cuisine.

But how to distinguish two fundamentally different types of ginger, for example, in a store, if you do not know Japanese hieroglyphs? Everything is simple - in appearance and the list of ingredients, which must be translated into Russian. Gari are thin slices of young ginger that have a pale pink color. Young ginger acquires this shade when it comes into contact with vinegar, so no additional dyes for burning are required. Beni shoga is made from last year's ripe ginger roots. They do not change color in regular rice vinegar, so they are marinated in umezu, plum vinegar. Of course, some unscrupulous manufacturers add artificial colors to the fire as well. This may mean that you are not looking at young tender ginger, but old and fibrous, or that the manufacturer considered the natural pink color of young ginger not attractive enough to sell and added beetroot juice or something else. Keep this in mind and always read the list of ingredients on the package of pickled ginger.

You can make your own pickled ginger. If you are lucky enough to find young ginger roots on sale, just chop them very thinly, pour vinegar (ideally rice) and add sugar and salt to taste. Get the freshest gari. If the shops in your city only sell ripe ginger, you can only make beni shoga, which is also good.

For pickling, choose smooth, thick, firm roots with a dense skin. The main component of the marinade is vinegar. If everything is done in a real, Japanese way, then the vinegar should be rice or plum (umezu). But wine vinegar and balsamic vinegar give a more interesting taste and aroma, and besides, they will change the color of ginger without additional dyes. You can add a taste marinade with salt and sugar, or you can do it more interesting and pour a spoonful of sake or dry red wine into the marinade.

If you are not in a hurry, then pickle ginger in a cold way, without heat treatment. Rub thinly sliced ​​ginger with salt, leave at room temperature for a few hours, then pour over the marinade and refrigerate for a few days or weeks, depending on the desired flavor. The hardness and taste of pickled ginger depend on the time spent in the marinade. There are no strict rules here, everyone chooses a recipe to their taste: with prolonged pickling, ginger will become soft and lose its characteristic hotness; with a short exposure, it will retain a sharp taste and remain solid.

Pickled Ginger Recipes

Pickled ginger gari

Ingredients:
500 g young ginger,
1 tsp salt,
50 g sugar
100 ml rice vinegar.

Cooking:
Peel the skin off the ginger, chop finely, salt and leave for an hour. Remove moisture from the ginger with a paper towel and place in a sterilized jar. Mix vinegar and sugar, boil and pour ginger with this marinade. Cool and refrigerate. The ginger will quickly change color to a soft pink and be ready to eat. It can be stored in the refrigerator for several months.

Pickled beni shoga ginger (quick way)

Ingredients:
200 g ginger root
250 g rice vinegar 3%,
2 tsp salt,
2 tbsp Sahara,
For coloring: 1 tbsp. plum juice, 2 tbsp. rice wine "Mirim" or a small cube of beets.

Cooking:
Cut off small shoots from ginger, peel and cut into thin slices along the growth of the fibers. Grate ginger 1 tsp. salt and leave for a few minutes. (It may take on a greenish tinge.) In a saucepan, combine the vinegar, sugar, and 1 tsp. salt, heat until sugar dissolves, without boiling. Put ginger in this marinade, add a coloring matter and cook over low heat for 25-30 minutes. Cool, transfer to a jar and store in the refrigerator.

Ginger beni shoga marinated in wine and vodka

Ingredients:
500 g ginger root
200 ml rice vinegar
50 ml red wine
30 ml of vodka,
4 tbsp Sahara.

Cooking:
Place the peeled root in boiling water and boil for 1-2 minutes, dry, cut into thin slices and put in a jar. Mix vodka, wine and sugar, heat until sugar dissolves, pour in vinegar, bring to a boil. Pour the marinade over the ginger pieces, close the lid tightly, cool and refrigerate. After a few hours, the ginger turns pink, and after 3 days it is ready to eat.

Of course, someone will say that today it is easier to buy ready-made pickled ginger than to spend time preparing it. But remember how much home-picked cucumbers differ from those sold in the store. These are completely different products. It's the same with pickled ginger - not only do you get the confidence that all the ingredients are natural, but you can also vary the flavor of the ginger by creating your own signature blends.

Pickled ginger is not only tasty and healthy, but also a great opportunity to show your culinary imagination. Experiment on your health!

Pickled ginger is a seasoning that will add a spicy touch to any dish.

This original spice is also very useful, because ginger root contains a large amount of acids and vitamins.

The combination of benefits and original taste make this seasoning unique and indispensable.

How to pickle ginger at home - the basic principles of cooking

We will tell you how to pickle ginger at home, and also share with you recipes in which you can use this seasoning.

For pickling, take the ginger root and peel it, trying to cut it in a thin layer. Then the ginger root is cut into very thin circles against the growth of the fibers.

The prepared product is laid out in a small saucepan and poured with boiling water so that it completely covers the spice. The contents of the saucepan are salted and boiled over moderate heat for three minutes.

Dissolve sugar in a glass of hot water, add vinegar and stir. The taste of pickled ginger should be rich and tart, so the filling should be strong enough. You can add red wine or vodka to the marinade.

Water is drained from ginger, cooled and transferred to a separate container, which can be tightly closed. The spice is poured with marinade, covered with a lid and left to marinate for three days. Ready seasoning is stored in the refrigerator.

Pickled ginger is added to fish, meat or seafood dishes. Most often it is used for making sushi and rolls. This spice can also be added to baked goods.

Recipe 1. Pickled ginger

Ingredients

300 g of ginger root;

half a glass of table vinegar;

half a glass of sugar;

half a liter of drinking water;

finely ground salt.

Cooking method

1. My ginger root and peel. Using a vegetable peeler, cut it into thin slices. We put it in a suitable dish, sprinkle with a teaspoon of salt and leave it overnight.

2. In half a liter of boiled water, add half a glass of table vinegar and the same amount of sugar. Mix well. We slightly outlive the ginger and transfer it to a saucepan, pour it with half of the marinade and put it on moderate heat. From the moment of boiling, cook the ginger for ten minutes.

3. We select the ginger with a fork and transfer it to a jar, fill it with the remaining marinade, close the lid tightly and send it to the refrigerator. After two days, we can eat the spice.

Recipe 2. How to pickle ginger at home with dry white wine

Ingredients

half a kilogram of fresh ginger root;

80 ml of dry white wine;

200 ml 2.5% sushi vinegar;

50 ml of vodka;

80 g of granulated sugar.

Cooking method

1. We wash fresh ginger root under the tap and dry it with a napkin. We clean it from the peel, removing it with a thin layer. Cut the ginger into small pieces.

2. Boil water in a saucepan and dip pieces of ginger into boiling water. Boil the spice for a minute. We take out the boiled ginger and transfer it to a napkin. Dry and cut into very thin plates with a vegetable peeler.

3. Mix wine with sugar and vodka. Pour into a saucepan and put on fire. Boil, stirring constantly, until the sugar is completely dissolved. Add vinegar, bring to a boil and turn off the heat.

4. Put the ginger in a glass jar, fill it with marinade and close the lid tightly. When the pickled ginger has completely cooled, we send it for three days in the refrigerator. Ready-made seasoning can be stored for up to three months.

Recipe 3. Pickled ginger with vodka

Ingredients

200 g of young ginger root;

50 ml of wine vinegar;

10 ml of vodka;

45 g of granulated sugar.

Cooking method

1. Wash the ginger root, dry it with a napkin and peel it. Cut into pieces, put on a plate and pour boiling water over ginger. Leave for two minutes, then remove the seasoning and dry. Cut the ginger root into thin slices with a vegetable peeler.

2. Pour wine vinegar into a saucepan, add a spoonful of drinking water, sugar, vodka and salt. Stir, boil the marinade over moderate heat and cool.

3. Scald a glass jar with boiling water, put ginger in the prepared dishes and pour it with the cooled marinade. Close the lid tightly and leave for at least five hours. Seasoning served with fish or meat dishes.

Recipe 4. How to pickle ginger at home with beets

Ingredients

a slice of beets;

250 g of ginger root;

30 ml of 9% table vinegar;

2 glasses of drinking water;

30 g of sugar;

5 g of finely ground salt.

Cooking method

1. Peel the ginger root. You can do this with a simple spoon.

2. Cut the ginger into thin slices with a vegetable peeler. The thinner they are, the tastier the snack will be.

3. Boil a glass of water, add salt to the boiling water and mix. Pour the mixture over the ginger and leave for five minutes. After the allotted time, drain the water.

4. Add sugar to the second glass of water, mix and put on fire. Bring to a boil and pour sweet boiling water over ginger, putting a slice of beets in it. Leave the seasoning in this water until it cools completely. We put it in the refrigerator overnight. Then we shift the pickled ginger into a jar, close the lid and store in the refrigerator.

Recipe 5. Fried chicken with shrimp, noodles and pickled ginger

Ingredients

110 g noodles;

5 g sesame seeds;

50 ml soy sauce;

25 g pickled ginger;

bulb;

4 stalks of green onions;

half green and red sweet pepper;

15 boiled shrimp;

chicken breast.

Cooking method

1. Boil the noodles until soft in boiling water, for three minutes. Drain the water and rinse the noodles under running cold water.

2. Pour soy sauce into a bowl. Finely chop the green and onion and add to the soy sauce. Peel the shrimp and transfer to a bowl. Put the noodles in here and mix well.

3. Rinse the chicken breast and cut into strips along the grain. Wash sweet peppers, remove seeds and chop into small cubes. Heat a frying pan over medium heat and pour vegetable oil into it. Put in strips of chicken breast and chopped sweet peppers. Fry for two minutes. Then add the noodles with vegetables and continue to cook, stirring constantly, for another three minutes.

4. Lightly beat the eggs and add them in a thin stream into the pan, while stirring continuously. Cook until eggs are done. Sprinkle with pickled ginger, sesame seeds and green onions before serving.

Recipe 6. Beef stew with pickled ginger

Ingredients

600 g of beef;

half a glass of drinking water;

15 pieces of pickled ginger;

freshly ground pepper and salt;

120 ml soy sauce;

bulb;

50 ml olive oil.

Cooking method

1. How to pickle ginger at home, you can see in the above recipes. We wash the beef, dry it with napkins and cut into pieces, as for beef stroganoff.

2. We clean the onion from the husk and chop it finely.

3. Heat up the oil in a frying pan. Put in the beef and lightly fry. Then add the chopped onion and continue frying until the onion becomes translucent. We spread pieces of ginger to the meat with onions, pour in water and soy sauce. Pepper and simmer, covered with a lid, for about 20 minutes. Turn off the heat and leave to infuse for ten minutes without opening the lid. Serve with any side dish.

Recipe 7. Salad with chicken, sesame and pickled ginger

Ingredients

140 g cherry tomatoes;

25 ml of liquid honey;

70 g lettuce leaves;

50 ml soy sauce;

70 g Frize salad;

80 ml of vegetable oil;

40 g pickled ginger;

25 g sesame seeds;

2 pinches of seasoning for chicken;

240 g chicken fillet;

100 g bell pepper.

Cooking method

1. Remove Cherry tomatoes from the branch, rinse, wipe with a napkin and cut each tomato in half.

2. My bell pepper, dry, clean the seeds and cut into strips.

3. Wash the lettuce leaves, shake off excess moisture and tear with your hands. We spread the chopped leaves in a deep salad bowl.

4. Dip the washed chicken fillet with napkins. Salt, pepper and season the meat with chicken spices. Put it in hot oil and fry until cooked. Cool the meat and cut into slices.

5. Put tomatoes, pickled ginger and strips of bell pepper into a salad bowl. We mix everything. Lay the chicken slices on top.

6. In a cup, mix soy sauce with honey and vegetable oil. Drizzle dressing over salad and sprinkle with sesame seeds.

Pickled Ginger at Home - Tricks and Tips

Before pickling ginger at home, try a professionally prepared product to get an idea of ​​the taste and appearance of the dish.

For pickling, use young ginger root. Such a product has a peel, like a young potato.

You can add a slice of peeled beetroot or natural coloring to give pickled ginger a pink hue.

The dish will turn out more refined if you add a little red wine to the marinade.

For pickling, you can use rice, wine, apple or plum vinegar.

Dishes with the addition of pickled ginger appeared in Russian cuisine after the popularization of sushi in the country. In this way, you can save the hotness of the spice, besides, the spice acquires a delicate and pleasant taste, retains its beneficial qualities.

From a variety of recipes, you can choose those that are adapted to Slavic cuisine. The recipes of Eastern countries contain ingredients that are not so easy to find on the shelves in Russian stores.

Recipe #1

According to this recipe, pickled ginger is practically indistinguishable from that prepared according to the original recipe.

Ingredients required for cooking:

• 200 - 250 g of ginger;
• granulated sugar - 1 dessert l.;
• vinegar - 1 tbsp. l.;
• salt - 1 full tbsp. spoon with a slide;
• drinking water, purified - 600 ml.

Peel the root from the upper skin and cut into strips with a potato peeler. Boil half of the water according to the recipe with salt and pour into the chopped root. After 5 minutes, the water is drained. Boil the remaining 300 ml with sugar and pour into a container with cooked chips.

Wait until it cools completely and add water and salt there, pour vinegar and place in the refrigerator. The appetizer will be ready to serve on the table by the next day.

Sometimes ginger does not acquire a specific pinkish tint when pickled. This color is formed in young specimens after interaction with vinegar.

Recipe number 2

Since old, long-stored roots are usually sold on the shelves of retail outlets, beets are used to color ginger at home in pink.

Required products:

• root - 250 g;
• apple cider vinegar - 100 g;
• sugar in the form of sand - 1 dessert spoon;
• fresh beets - 20 g;
• half a glass of drinking water.

Peel the roots by scraping off the upper skin, salt and place in a cool place for 2 to 4 hours. Then they are washed, dried and cut into long plates with a vegetable cutter. Fold in a metal colander and immerse for 2 - 3 minutes in a pot of boiling water. After the spice is cooled.

At this time, the marinade is being prepared (vinegar, water and granulated sugar are mixed). The beets are rubbed on a fine grater and mixed with cooled ginger. The mixture is placed in a glass container and poured with the prepared marinade. After insisting for 3 days, the spice can be used as food.

Pickled ginger at home is stored for no more than 30 days from the date of preparation. Store only in the refrigerator.

Recipe number 3

The most common way to pickle this root is called beni-saga. Use only last year's, coarsened roots.

Appetizer Ingredients:

• last year's ginger - 500 g;
• 50 g of red wine;
• rice vinegar - 250 g;
• 1 st. l. ordinary vodka;
• 0.5 cups of sugar.

The root, peeled from the upper skin, is blanched with boiling water for about 2-3 minutes. After cooling, cut into plates and put them in a glass container. The remaining ingredients are placed in a saucepan and boiled. The plates are poured with hot brine for pickling ginger.

Such jars can be tightly corked with a metal lid and stored in a cool place. After a couple of hours, the ginger should turn pink. According to this recipe, the spice is considered ready for use only after a few hours.

It is necessary to store the cooked root only in a ceramic or glass container. Metal containers will spoil the taste of the product.

Recipe number 4

This method should be used if the spice as a snack is needed today. It will be possible to serve it to the table a couple of hours after preparation.

Cooking Ingredients:

• 250 g root;
• granulated sugar - 2 tbsp. l.;
• rice vinegar - 1 tbsp.;
• 1 st. l. salt;
• plum juice - 1 tbsp. l.

Before pickling ginger at home, you should prepare the marinade and, after peeling the root, cut it into thin slices. Salt the prepared ginger and set aside to salt for 2 minutes.

An elastic spice will turn out if you choose roots without visible damage, with a smooth skin.

If the plates turn green, do not worry - this is a normal moment. For the marinade, mix the ingredients in a container and bring almost to a boil. Be sure to make sure that the salt and sugar dissolve, but do not boil.

Then chopped strips of the root are placed in the marinade. Plum juice is poured into it. The fire is reduced so that the contents of the pan only languish. After half an hour, the container is removed from the heat, cooled to room temperature and placed in the refrigerator. In a couple of hours everything is ready.

Recipe number 5

This is another one of the quick pickle recipes. The test can be removed after a couple of hours. At the same time, it is easy to make ginger at home - the recipe is quite simple. The finished dish has a slightly burning ginger flavor, has a dense structure.

Required Ingredients:

• fresh roots - 300 g;
• 2 tbsp. l. wine vinegar;
• 80 - 100 g of sugar;
• 25 g of vodka;
• 0.5 st. l. salt (better to use sea salt);
• 0.5 st. l. beet juice.

Place peeled ginger for a few minutes in boiling water on the stove. Then drain in a colander and let dry completely. At the next stage, cut the root into plates using a vegetable cutter or a sharp knife.

Mix the remaining ingredients in a saucepan, heat until boiling. Slightly cooled marinade is poured into a jar to the plates. The container is covered and placed in the refrigerator on a shelf. On the same day, it will be possible to try cooked ginger at home.

Recipe number 6

In restaurants, when serving sushi, a piece of pickled ginger is served for each roll. This improves digestion and contributes to the disinfection of the product. The soy sauce present in this recipe will add a non-standard touch to the taste.

The spice prepared in this way goes well not only with rolls, but also goes well with meat dishes. In addition to the delicious taste, ginger will deliver the necessary vitamins to the body.

To select a young root when buying, you need to pry off the skin with a fingernail: it should easily expose the root, as on young potatoes.

You will need the following ingredients:

• 200 g fresh ginger;
• 1 st. l. soy sauce;
• 40 g of granulated sugar;
• 2 - 3 tbsp. l. rice vinegar;
• 300 g of purified water;
• a couple of pinches of sea salt.

Pour the washed and sliced ​​\u200b\u200broot with 300 ml of water and heat until boiling. Marinade filling is prepared in the usual way - by boiling the ingredients provided for in the recipe. Heating is carried out until all the crystals of sugar and salt are dissolved. Ready ginger is placed in a glass container or jar and poured with brine removed from the stove. After cooling, the container is placed in the refrigerator for 3 days to marinate well.

Pickled ginger is baked with poultry and meat, added to salads. An exquisite dish is obtained by combining oriental spice with pineapple or citrus fruits.

Serving ginger involves, in one case, the elimination of aftertaste, and in the other, the root acts as a full-fledged snack, served with main dishes. So, it is served with sushi precisely in order to remove the taste of what was eaten in order to enjoy the next roll, and as a snack, you can eat spice as much as you want. In addition, the pickled root is a storehouse of vitamins, it helps the work of the heart muscle and the gastrointestinal tract.