How to pickle ginger at home is right and tasty?

Japanese cuisine is full of original recipes and memorable combinations. Preparation of pickled ginger is one of its traditions. This appetizer can complement the sushi or be a component of other original dishes. Learn how to properly pickle ginger, it's just because it is much tastier than the store version. In addition, it has no 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 right products

First of all, it is necessary to understand what is required to prepare a hot Japanese snack. First, directly fresh ginger root. It is sold in ordinary vegetable departments, so that it is not difficult to acquire it. Expect the purchase so that at least two hundred grams of peeled root is obtained. Secondly, you will need rice vinegar. It must be necessarily red, otherwise the ginger will not be different from the traditional pinkish shade. Salt, water and sugar are components that are always present in the kitchen, so they can not even be mentioned. So, everything is ready, you can get down to business.

How to pickle ginger at home? Step two: prepare beautiful slices

You should start with a thorough preparation of ginger. It must be cleaned from the hard outer peel, reaching a light and juicy inner flesh. For this procedure, use gloves and keep it away from the face - ginger juice is very burning, and sensitive skin can respond with irritation. Two hundred grams of root are cleaned. To ensure that you have the same neat and beautiful slices, as in the store, do not pore over the board with a knife for hours. Just use an ordinary vegetable peeler. Now you have to cut the ginger and sprinkle it with salt, mix everything thoroughly and start to prepare the marinade.

How to pickle ginger at home? Step three: prepare the marinade

If you cook about two hundred grams of root, you need to take a half cup of vinegar, three tablespoons of sugar and a little salt. Mix, put on a stove on a small fire and mix until the salt is completely dissolved with sugar, not leading the mixture to boil. Then you must wash the pre-prepared slices of ginger from the excess salt, pour them with the prepared marinade and allow to cool. After that, again, it should be sent to the fire - boil for about thirty minutes. So ginger will become more gentle. Then you need to put the slices in a jar and pour the marinade, close tightly and leave for five hours. To make the shade brighter, you can add a slice of beet in the jar, and the soy sauce is suitable for giving the dish a more spicy taste. This snack is stored for about three months.

How to use the dish?

So, now you know how to pickle ginger at home. But with what it is? Exclusively from the land? Not at all. This is an excellent appetizer for any dish, an anti-inflammatory and cleansing oral cavity, as well as a good component of meat dishes for those who love the spicy flavor of food.