How to pickle ginger at home

Ginger root is considered to be a treasure trove of vitamins. The plant allows you to boost the immune system, improves blood circulation, heals serious burns and deep abrasions. The ancient Chinese sages claimed that ginger root can save a woman from frigidity and sterility. Also, the pickled plant slows down the premature aging of the skin and improves all metabolic processes in the body. Often the product is used in the fight against nausea, diarrhea, inflammation of the gastrointestinal tract.

Practical recommendations

1. At the heart of the marinade for ginger root is red wine, wine, apple, table vinegar or rice. Often you can find recipes that allow you to cook ginger in soy sauce.
2. The average duration of marinating is 3 days, but some hostesses withstand the root longer. If we talk about shelf life, ginger is stored in the refrigerator for no longer than 30 days. For long exposures, plastic disposable containers with a lid, glass jars, and a ceramic lockable container are ideal. In no case can not keep the ginger in a metal bowl.
3. It is known that Japanese sushi and rolls are served in combination with ginger. The product allows you to kill the taste of the last consumed dish to enjoy the following. Also pickled root relieves the body of parasites, prevents poisoning, disinfects the oral cavity. When this happens a massive improvement of the intestine and stomach.
4. Marinated ginger is an integral part of the first and second courses, independent snacks, salads. Often it is used in combination with a grated apple, shredded cabbage and carrots. Delicate aftertaste leaves a salad with pineapple, ginger, chicken, beans and egg. Often, pickled product is added to fruit salads.
5. The world famous tea called “Gingerbread” is made on the basis of the root of the plant.If you add lemon, honey and pickled ginger to ordinary tea, you will get a powerful anti-inflammatory agent. The drink will increase immunity during the cold period, cure bronchitis and ease pneumonia.
6. Contraindications to the use of ginger is a stomach ulcer, urolithiasis, problems with the activity of the kidneys and liver. As for pregnant and lactating women, they should eat ginger with caution. It is advisable to give preference to the composition marinated in rice vinegar.
7. Choose only the young root, in which the skin is not thicker than the early potato. Otherwise, the final product will be hard, dry, with strong bitterness. If you do not know how to choose ginger, contact the market. The seller will do everything for you.
8. It is customary to believe that pickled ginger has a light pinkish hue. You can achieve this effect if you carry out the procedure with plum vinegar. You can also add a slice of beet or pour in a small amount of red wine. In the latter case, the taste will be more refined.

Marinated Ginger: Classic

• drinking water - 530 ml.
• ginger root (young) - 300-310 gr.
• fine salt (not with iodine) - in fact
• granulated sugar - 120 gr.
• Table vinegar (concentration 6%) - 130 ml.

1. Wash the ginger root, peel it off. Cut very thin plates, you can use a special compartment of the float (one long hole). Put shredded ginger in a glass container, sprinkle with 20 g. fine salt, cover and leave for 8 hours.
2. Pour water into a saucepan, add granulated sugar and vinegar, mix. Pour half of the brine (about 260 ml.) Into another container. Pour in the remaining marinade ginger, put on the stove (average power). When the composition boils, boil it for another 10 minutes.
3. Prepare a container with a lid (preferably a glass jar). Remove the boiled ginger with a fork, move it to the container. Fill the rest of the brine, seal it, send it in the fridge for 3 days. After the time limit, proceed to tasting, store no longer than 1 month.

Marinated Ginger with White Wine

• rice vinegar (concentration 2.5%) - 210 ml.
• white dry or semi-dry white wine - 85 ml.
• Vodka - 55 ml.
• drinking water - 1 l.
• granulated sugar - 85 gr.
• ginger root - 550 gr.

1. Wash the ginger root, dry with paper towels, remove the peel with a potato and carrot cleaner (you can use a thin knife). Chop the ginger into pieces (not plates).
2. Pour water into a saucepan, bring to a boil, dip the pieces of ginger inside. Boil for about 5 minutes, then remove, dry with a napkin, cut into very thin layers.
3. Mix dry wine with sugar, pour in vodka. Send the cooked mixture to the saucepan, put on the stove. Expose the fire between the minimum and average mark, languish until the crystals dissolve.
4. After the mass boils and becomes homogeneous, pour in rice vinegar, stew for another 1 minute, remove from heat. Put the chopped ginger in a glass dish, cover with cooked marinade, cover.
5. Cool to room temperature, send the spice in the fridge for 3 days, tightly capped. After this, proceed to use, pre-drain the liquid. Keep no longer than 2 months in the cold.

Marinated Ginger with Wine Vinegar

• Vodka - 15 ml.
• ginger root (young) - 225 gr.
• wine vinegar - 60 ml.
• salt - 5 gr.
• granulated sugar - 50 gr.

1. Wash the ginger root under the tap, dry. Peel the peel, cut into chunks (not slices), put into a deep bowl and cover with hot water.Wait 3 minutes, drain the liquid, squeeze the ginger.
2. Using a peeling for vegetables, chop the root into thin plates. Pour into a saucepan or a thick-bottomed pot of vodka, wine vinegar, 30 ml. filtered water. Add salt and sugar, put on the stove.
3. Boil to dissolve the crystals at low power, then cool. Scald the glass container with boiling water, dry, transfer shredded ginger to the jar. Pour the marinade, pre-cooled.
4. Seal tightly with a lid, leave for 10 hours at room temperature. After this period, move to the refrigerator for another 12 hours. Serve with fish and meat dishes.

Marinated ginger with beets

• Table vinegar (concentration 9%) - 35 ml.
• ginger root - 260 gr.
• drinking water - 550 ml.
• granulated sugar - 35 gr.
• salt - 7 gr.
• beet - a small slice

1. Wash and clean the ginger root, rinse again with water, dry. Chop into thin slices using a vegetable cutter. The thinner you are to chop the ginger, the richer and softer the seasoning will be.
2. Pour 225 ml. water in a saucepan, add salt and boil. When the granules have completely dissolved, turn off the stove and add brine to the ginger. Wait 7 minutes, drain the liquid.
3. In the second part of the water (225 ml.) Add sugar, mix and put on the stove. Bring the mass to dissolve the crystals, turn off the burner.
4. Add the beet slice to the syrup, pour ginger into the mixture. Leave to cool under natural conditions (room temperature). Move the ginger in the marinade in a jar, close the lid.
5. Put the tara in the fridge for 10 hours, after which you can taste the ginger. Keep it for no longer than 30 days at a temperature of 5-10 degrees.

Marinated Ginger with Red Wine

• rice vinegar - 165 ml.
• Vodka - 35 ml.
• drinking water - 250 ml.
• ginger root - 440 gr.
• sugar - 90 gr.
• dry wine (red or pink) - 60 ml.

1. Pre-wash, dry and peel the ginger root. Cut the vegetable into thin slices with a knife or special cleaning for vegetables. Pour water into a saucepan, boil it, send ginger there and cook for 3 minutes.
2. In another container, mix wine, granulated sugar, vodka, vinegar, and water. Put on the fire, boil until sugar crystals dissolve. Next, remove the marinade from the heat, cool to a temperature of 35 degrees.
3. Scald the glass jar with boiling water, transfer the chopped ginger into it.Fill the marinade with the slices, seal and transfer to cold for 48 hours. After the time limit, start the tasting.

Marinated Ginger with Plum Vinegar

• salt - 20 gr.
• granulated sugar - 60 gr.
• Plum vinegar - 145 ml.
• Ginger (root) - 160 gr.

1. Wash the root vegetable, remove the skin with a knife. Rub the root with salt, leave for 10 hours at room temperature. After that, rinse the ginger under the tap, dry with towels.
2. Chop the root along the fibers with thin translucent slices. Take a small saucepan, pour into it 1 l. water, add salt. Dip chopped ginger, cook for 2 minutes.
3. Pour 200 ml. water in which the root was boiling, we still need this liquid. Drain the remaining water, cool the vegetable cutting to room temperature.
4. Take 200 ml. cast water, add plum vinegar, sugar and salt to it, mix to dissolve the granules. Move the ginger into the glass container, fill it with marinade, cork.
5. Soak root vegetable about 10 hours, then proceed to use. Store seasoning for about 25 days, periodically shake the container. Serve with sushi, meat and fish dishes.

Before you begin marinating ginger, try the taste of the purchased products. Visit a Japanese restaurant or purchase packaging at the supermarket. It is important to evaluate the presence of bitterness, astringency, or sweetness in order to understand what is pickled ginger root.

Video: how to pickle ginger for sushi