How to pickle ginger at home. How to make pickled ginger at home? Pickled ginger with wine vinegar

Ginger is a seasoning that has a unique taste and is at the same time extremely healthy. The product is famous for its anti-inflammatory and bactericidal properties, strengthens the immune system and increases the overall tone of the body, helps improve metabolism and lose weight. In Asian countries it is an ingredient in many dishes and sauces. Pickled ginger serves as an independent snack; pieces of it are served with rolls - the use of this seasoning allows you to cleanse your taste buds, preparing them for the perception of a new type of food. This savory snack was loved by many of our compatriots, and housewives learned to prepare pickled ginger at home. It is cheaper than store-bought, and its taste best suits the gastronomic preferences of the cook and his family members.

Cooking features

Even a novice housewife can make pickled ginger; she just needs to learn a few subtleties:

The younger the ginger, the more delicate its structure and mild taste it has. Old ginger may be too fibrous and pungent, and it will be unpleasant to eat even for lovers of spicy seasonings. If you see that the ginger root is large and has many branches, it is worth looking for a younger specimen.
It is believed that Asian ginger tastes better than African ginger. It has a light golden hue, while those grown in Africa are much darker.
Beware of purchasing stale or spoiled ginger. The fresh root is hard and elastic; when you try to bend it, you hear a cracking sound, juice comes out, and you smell a distinct smell characteristic of this product. If the root is limp, soft, smells of dampness or mold, or has cut areas, it is advisable to refrain from purchasing.
Before pickling ginger, it must be peeled, trying to remove as thin a layer of skin as possible, and cut into thin slices. This can be done using a sharp knife, shredder, or vegetable peeler. You should cut across the grain, otherwise you are unlikely to like the finished snack.
It is not recommended to pickle ginger in table vinegar; milder options are preferred: rice, apple, grape vinegar, wine, soy sauce.
Not every marinade allows you to give ginger the appetizing pink tint that many are accustomed to. For this, a marinade with the addition of beets, red wine or red wine vinegar, as well as plum vinegar is suitable. However, if the ginger turns out lighter than you expected, this does not mean that its taste will disappoint you.

Store pickled ginger in the refrigerator in a glass jar or plastic container. The shelf life of the product is 4 weeks.

Classic pickled ginger recipe

ginger (already peeled) - 0.3 kg;
water - 0.5 l;
rice, grape or apple cider vinegar 96 percent - 120 ml;
sugar - 120 g;
salt - 5 g.

Cooking method:

Wash the ginger root, peel it, cut into thin slices.
Sprinkle the ginger with salt and leave in a cool place for 6–12 hours.
Boil water and place ginger in it. Cook it for 2-3 minutes.
Add sugar and vinegar and continue cooking for another 5-7 minutes.
Remove from heat. Remove the ginger slices from the hot marinade and place them in a prepared container or other container.
Wait until the marinade becomes warm, pour it over the ginger.
Close the container (container) tightly and put it in the refrigerator.

Video recipe for the occasion:

Ginger prepared according to this recipe will be ready for use only after 2-3 days. Take your time, let it marinate, only then will it be truly tasty.

Ginger pickled in plum vinegar

ginger root (peeled) - 150 g;
plum vinegar (6 percent) - 150 ml;
sugar - 60 g;
salt - 20 g;
water - 1 l.

Cooking method:

Sprinkle peeled and thinly chopped ginger with salt and leave for 10 hours.
Rinse the ginger slices.
Boil water, put ginger in it, cook for 2-3 minutes, drain in a colander, but do not pour out the broth yet.
Measure out 0.2 liters of broth, mix it with vinegar and sugar. Stir until all the crystals have dissolved.
Wait for the marinade to cool to room temperature.
Place ginger in a glass jar and fill with marinade.
Close the jar tightly and put it in the refrigerator.

You will be able to taste the seasoning within a day. By this time it will have turned a reddish-orange color.

Instant pickled ginger (with vodka)

young ginger root (peeled) - 0.2 kg;
vodka - 10 ml;
salt - 5 g;
sugar - 60 g;
wine vinegar (red) - 60 ml;
water - 0.25 l.

Cooking method:

Peel and slice the ginger into thin slices and place it in a bowl.
Boil water, pour boiling water over ginger, leave for 5-10 minutes.
Remove the ginger from the water and let it dry.
Mix a spoonful of water in which the ginger was soaked with sugar, salt and vinegar. Bring the marinade to a boil, pour in vodka, stir and remove from heat. Wait for the marinade to cool.
Place the ginger in a jar, pour in the marinade that has cooled to room temperature, screw on the lid and leave for 5-6 hours at room temperature.

After this, pickled ginger can be served with rolls, fish, and meat. To store it, it must be stored in the refrigerator.

Pickled ginger with beets

beets - 50 g;
sugar - 30 g;
salt - 5 g;
water - 0.5 l;
apple cider vinegar (6 percent) - 50 ml.

Cooking method:

Peel the ginger and chop it finely.
Boil a glass of water, mix it with salt, pour in the ginger, leave for 10 minutes, drain the salted water.
Pour a glass of clean water into a small saucepan. Pour sugar into it and stir. Place on medium heat.
When the water boils, pour vinegar into it, stir, remove from heat.
Place the ginger in a glass jar or plastic container.
Peel the beets, cut into slices, cover the ginger with them.
Pour in the hot marinade and leave at room temperature until the marinade has cooled.
Close the jar with a lid and place it in the refrigerator.
After a day, drain the marinade and discard the beets. Place the ginger in a clean container, cover and store in the refrigerator.

Beetroot gives pickled ginger its vibrant red color. This makes it more appetizing.

Pickled ginger with red wine

peeled ginger - 0.25 kg;
apple or grape vinegar (6 percent) - 100 ml;
water - 50 ml (not counting the consumption for cooking ginger);
dry red wine - 50 ml;
vodka - 20 ml;
sugar - 40 g;
salt - 5 g.

Cooking method:

Cut the peeled ginger into thin slices.
Drop the ginger slices into boiling water. Boil it for 1-2 minutes if it is young, or 4-5 minutes if it is old. During boiling, the ginger must be stirred so that the plates do not stick together.
Drain the ginger in a colander, place it on a platter, and let dry.
Mix 50 ml of water with salt and sugar. Stirring, bring to a boil. Pour in wine and vodka, boil for 2-3 minutes. Add vinegar and remove from heat.
Sterilize the jar, place the ginger in it, and fill it with hot marinade. Cover with the lid, but do not screw it on.
Leave to ferment at room temperature.
After 4 days, close the jar tightly and put it in the refrigerator.

This method is even suitable for pickling old ginger.

Pickled ginger with white wine

peeled ginger root - 0.25 kg;
vodka - 20 ml;
dry white wine - 40 ml;
grape vinegar (6 percent) - 100 ml;
water - 40 ml;
sugar - 40 g.

Cooking method:

Peel the ginger root and cut it into thin slices.
Mix water with wine, vodka and sugar.
Place the mixture over low heat and, stirring, bring to a boil.
Until the sugar is completely dissolved, add vinegar.
Once the marinade returns to a boil, remove it from the heat.
Place the ginger in the container in which you will marinate it.
Pour in hot marinade.
Leave to cool at room temperature.
Close the jar with the cooled ginger in the marinade tightly and put it in the refrigerator.

According to this recipe, the ginger should be marinated for three days, after which it can be removed from the marinade and transferred to a clean container.

Pickled ginger with balsamic vinegar

peeled ginger - 0.25 kg;
balsamic vinegar - 80 ml;
sugar - 60 g;
salt - a large pinch;
water - 0.25 l.

Cooking method:

Pour water into thin slices of ginger, bring to a boil, cook for 2 minutes.
Remove the ginger from the broth, drain half of the broth, combine the remaining with sugar and salt.
Heat the broth, stirring. Make sure the granules are completely dissolved.
Add vinegar. Wait for the marinade to boil.
Pour hot marinade over ginger. Once cooled, place in the refrigerator.

In a day, the seasoning will be ready for use. Ginger marinated in balsamic vinegar goes especially well with meat.

At home, you can pickle ginger using different recipes. In some versions, vinegar predominates, in others it is taken less, but it is supplemented with alcohol. The ratio of sugar, salt and water may also vary. To find the version of pickled ginger that suits your taste, sometimes you have to try several recipes. Until you find the ideal, from your point of view, method of preparing the spicy seasoning, you should prepare it in small quantities.

Greetings, my dear cooks. Do you want to add spicy notes to the finished dish? The right seasonings, such as ginger, will help with this. But don’t rush to go to the nearest market. I will teach you how to pickle ginger at home. This spice will be tasty and incredibly healthy. Of course, 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 option is:

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

Peel the root and cut into thin slices. Let's move on to preparing the marinade. To do this, pour sugar and salt into a saucepan. Next, fill everything with water and add vinegar. Bring the mixture to a boil and remove from the stove.

Transfer the prepared ginger slices into a jar. And to give the appetizer a beautiful soft pink color, add a couple of thin slices of beets. Pour the hot marinade over the workpiece and cover the dish with a lid. When the contents of the container have cooled, move it to the refrigerator. After 3 days, the food is ready: take a sample.

I know from myself that it is easier to cook when there is a video recipe for the dish. I’ll watch it, get inspired and let’s create a culinary masterpiece :) That’s why I decided to create a video instruction for this recipe. Enjoy watching and cooking.

Preparing pink pickled ginger

This snack comes out a beautiful soft pink color. Looks original with white rice or sushi. What other dishes can you cook with pickled ginger? Even pork knuckle can be baked in the oven :)

To prepare this recipe you will need:

250 g 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 beetroot;
5 g fine salt.

Peel the root and cut it into thin slices. The thinner they are, the tastier the snack will be.

Pour a glass of water into the pan and bring it to a boil. Then add salt here, mix thoroughly and remove the dishes from the stove. Pour this liquid over the ginger “petals”. Leave them for about 10 minutes and then drain the liquid. Transfer the ginger into a clean jar.

Add sugar to the second glass of water and place the solution on the stove. Bring the sweet marinade to a boil, pour it over the root and add the beets. And pour vinegar on top. Cover the dish with a lid and, when the contents of the container have cooled, put it in the refrigerator. After a couple of days, the snack will be ready.

How to make pickled ginger for sushi

Do you know why ginger is served with sushi? Believe me, this is not without reason. The fact is that this spice has a strong antimicrobial effect. When you eat a delicious dish of raw fish, ginger makes the dish safe for health. In addition, this spice improves gastric secretion and accelerates the absorption of food.

Now let’s prepare the sushi spice with our own hands. You will need:

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

Peel the ginger and cut into slices. It is better to cut diagonally - this way the “petals” will turn out longer. And also, 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 quickly soak in the 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 place the mixture on the stove. When the marinade boils, remove the container from the stove and let the solution cool.

We rinse the jar and pour boiling water over it (as if you were sterilizing the container). Place the ginger in this bowl and pour in the marinade that has cooled to room temperature.

By the way, in most cases, store-bought 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 inclined to prepare the classic, uncolored version of the snack.

Cover the jar with the contents with a lid and place it in the refrigerator. After only 5 hours the food is ready for consumption. The shelf life of this spice is 3 months. But I don’t think he’ll survive by that time :)

The easiest recipe with rice vinegar

Although this option is very easy to prepare, do not think that it will turn out tasteless or banal. Believe me, it will turn out tastier than in the store. AND . Only in this case take a sugar substitute.

Take the following ingredients:

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

So, take the ginger root and peel it. Next, chop it into plates using a vegetable peeler. Salt and leave for an hour at room temperature. After the plate, blot it dry with a paper towel. This will dry the ginger and remove any excess bitterness. Place the workpiece in a jar.

For the marinade, mix 100 ml of rice vinegar with 1 tsp. sugar, a little salt. Boil for a couple of minutes and cool the marinade to a comfortable temperature. Then fill the ginger with warm brine, cover the container with a lid, place 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 intricacies and secrets.

Marinate in apple cider vinegar

To prepare this yummy, use 60 g of ginger root:

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

Peel the root and cut into thin slices. Then pour boiling water over them and leave until the liquid cools to room temperature.

Next, drain off 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 completely dissolve. And then we enrich the mixture with apple cider vinegar.

Transfer the root with the marinade into a jar and cover the container with a lid. And then we send it to the cold. After 6-8 hours, the appetizer 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 this for yourself. It is simple, prepare the following components at home:

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

Cut the squash with ginger into thin petals. Add a pinch of salt to boiling water and pour the hot solution over the vegetables. When the liquid has cooled, pour ¾ into a separate container and discard the rest.

We enrich this solution with sugar and peppercorns. Bring it to a boil, then remove the container from the heat and enrich the composition with vinegar. We distribute the ginger with squash into jars. Add a couple of thin pieces of beets to each of the containers. And fill it all with hot marinade.

When the contents of the jars have cooled, move them to the refrigerator. After about 5-7 days, the “ginger patissons” 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 9% vinegar;
half a lemon;
½ teaspoon sea salt;
1 teaspoon cane sugar;
a small piece of fresh beets.

Peel the root and cut into thin slices. We transfer this preparation into a jar. We also send beets cut into small pieces there.

Squeeze the juice from the citrus fruit, 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 place in the refrigerator. After 2 days you can take a sample.

There are many tricks that will help you pickle ginger deliciously. I'll share a couple of my tricks:

Use a young root; its skin is delicate and easier to peel. Yes, peeling the root peel with a tablespoon is much more convenient and faster than with a knife. It’s easier to cut the root with a vegetable slicer.
To turn the ginger a soft pink color, add a piece of beetroot or plum juice.
Instead of rice vinegar, you can use regular table vinegar, apple vinegar, or wine vinegar. In general, whichever one you have, take it.
You can add gin, plum wine or vodka. This will give the snack a delicious taste.
If desired, you can enrich the marinade with soy sauce (add 1-2 tablespoons). This will give the snack a spicy flavor. Just reduce the amount of salt.

Store the finished product exclusively in glass containers. As a last resort, use a ceramic container with a lid. But not metal, the product will quickly deteriorate in it.

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

A perennial plant from ancient India, ginger has long been famous for its healing properties for various ailments. The powerful and fleshy root system of the fruit is widely used in Japanese cuisine due to its extraordinary healing qualities and magical taste. Consumed raw, dry and pickled, used in cooking as a separate ingredient or in combination with spices. Pickled ginger has a distinctive pungent taste, retaining its beneficial properties for strengthening the human body after processing. Particularly appreciated by lovers of culinary experiments and exquisite oriental dishes.

A perennial plant from ancient India, ginger has long been famous for its healing properties against various ailments.

You will need:

2-3 ginger roots, weighing approximately 300 g;
Table vinegar and sugar – 100 g each;
Purified water (or boiled) – 0.5 l.
Salt.

Cooking method:

Remove the selected roots from the peel. Cut into thin layers using a vegetable cutter. Sprinkle with salt and leave for a day.
Add vinegar and sugar to the given amount of water. Use half the amount of marinade to simmer the squeezed ginger over low heat. Observe the cooking process strictly within 10 minutes, no more. The procedure is necessary for the softness of the original product.
Drain marinade. Carefully place the ginger slices with a fork into the prepared bowl, pour in the remaining unused marinade, and close tightly.
The liquid should completely cover the petals.
The prepared product is kept in the refrigerator until the marinating process is completed. The marinating time of the product takes 48 hours.
After two days, the pickled ginger can be used for food.
To seal glass containers with ginger contents for the winter, pour boiling marinade over them. Quickly roll up and wrap warm, keep warm until cool.
Store canned ginger in a well-ventilated, cool place.

The recipe allows you to properly prepare a savory sweet and sour snack at home. For fans of less spicy dishes, it is possible to replace table vinegar with 2.5% vinegar essence for sushi. The calculation of the ingredient is done in the same proportions. And in order to color the white pieces of ginger in a red tone, during the initial cooking of the product, add a raw slice of beetroot or 50 grams of dry red wine. To quickly achieve a coloring effect, it is recommended to finely chop the beets.

Pickling ginger (video)

How to make the most delicious pickled ginger for sushi

How to pickle ginger at home: little tricks from those who know

For pickling, use only young ginger root vegetables with light skin that can be easily scraped off. When processed, such a product tends to turn pink without the use of any foreign dye.
Cut thinly, diagonally against the growth of the root fibers. This will ensure the ginger petal holds its shape.
Granulated sugar can be replaced with natural honey. In this case, the ratio of products will be 3:1.
Using soy sauce will give the ginger a more piquant taste and a sour aroma.
It is advisable to sterilize the dishes used in the pickling process by frying them in the oven.

If you know certain tricks, then there will be no difficulties in pickling ginger.

To seal for the winter, use glass or ceramic containers. The interaction of oxidizing substances in the root vegetable with metal utensils gives it an unpleasant aftertaste.

A simple recipe for delicious and homemade pickled ginger for sushi

Necessary:

Young ginger -0.25 kg;
Vodka (diluted with water) – 50 ml;
Vinegar –50-75 ml. (depending on taste preferences);
Sugar -0.05 g;
Salt – 0.2 g.

This ginger perfectly complements the taste of sushi.

Preparation:

Blanch the peeled ginger for 2-3 minutes. Cut into thin pieces.
Place in layers in sterilized containers.
Mix the remaining ingredients in a separate saucepan and bring to a boil. Pour the hot marinade over the prepared ginger. Close tightly.
Place the cooled product in the refrigerator.
After 72 hours, incredibly tasty homemade ginger for sushi and rolls is ready to eat.

The gourmet supplement prepared according to the recipe should be stored in a cool place. Use within 3 months from the date of manufacture.

How to Make Pink Pickled Ginger

To impart pink color to the ripened ginger root during the cooking process, commonly available ingredients that have natural coloring are used. Thrifty housewives marinate the product with the addition of dry red wine or beet slices.

Based on 600 gr. ginger roots you need:

Vinegar -0.3 l.;
Granulated sugar –0.3 kg;
Vodka – 0.06 l.;
Red wine –0.10 l.

Available ingredients are usually used to give the ripened ginger root a pink color during the cooking process.

Cooking method:

It is better to take root vegetables from last year's harvest. Ripe ginger has a naturally rigid structure, which ensures that the fibers are rich in color when cooked.
When cleaning the roots, it is better to use a spoon. The thin peel is difficult to remove with a knife; in addition, when cleaning with a sharp object, the root fibers can be damaged, which disrupts the structure of the product itself. Try to peel the peel as thinly as possible.
Cut the root into petals. Boil for a few minutes in well-salted water.
For the marinade, heat the wine, vodka and sugar until the latter is completely dissolved.
Bring the marinade to a boil, remove from heat.
Carefully place the petals in a sterilized container and pour over the hot marinade.
Close tightly and wrap warmly.
Once completely cooled, keep in a cool place.
After a week, pink pickled ginger can be eaten.

Pickling ginger for the winter

For 1 kg of root vegetables:

Vinegar -450 ml;
Granulated sugar –450 gr.;
Vodka – 120 gr.;
Beets (finely grated) – 3 tbsp. l.;
Salt – 2 tbsp. l.

The preparation of such a plan is stored for a long time

For clogging we take last year's root vegetables.
Thoroughly clean the roots from damage and remove the skin.
Blanch the prepared product for 3-4 minutes. Cool.
Cut into thin layers along the root fibers.
Pour boiling water over the petals and carefully place them in layers in sterilized jars with a fork.
Prepare the marinade. Mix all ingredients in a ceramic bowl. Boil.
Pour hot into jars. Make sure that the liquid completely covers the surface of the product being sealed.
Roll up. Insulate the jars with a blanket. Leave it like this until it cools completely.

Store strictly in a cool and well-ventilated place.

Why is store-bought ginger pink?

The pink tint of young ginger is due to the high content of substances in the roots of the plant - flavonoids (anthocyanins). During pickling, these substances interact with vinegar essence. The acidic reaction of molecular decomposition turns ginger root into soft pink shades. This process also occurs in the roots of the middle stage of fruit ripening, which is completely harmless to the human body.

Considering that the demand for an exquisite product significantly exceeds the temporary possibilities of its cultivation, modern technologies have found a place for the use of already ripened root vegetables.

In home practice, the most common coloring of ginger is with pieces of beets or red wine. The food industry, in conditions of volume production of products on store shelves, can use chemical dyes like E124.

This ginger is simply classy! (video)

Ginger root is an excellent addition to regular dishes. It can be used ground or raw, but the most popular is pickled. Let's consider the main benefits of the product, indications and contraindications for use, as well as a homemade recipe.

Benefits of Pickled Ginger

Most often, pickled ginger is used only with rolls. It helps protect the body from bacteria that may be contained in raw fish. However, it can be used to prepare other fish and meat based dishes.

In addition, it contains a huge amount of minerals that are necessary for normal life. And regular use helps reduce stress, eliminate nervous tension and feelings of fear. It is believed that pickled ginger increases sex drive and also prolongs youth.

Pickled ginger is of great importance for the diet of people who are struggling with excess weight. It allows you to speed up your metabolism, which activates the weight loss process. It is also important for mental performance, because regular consumption helps supply brain cells with oxygen.

There are several of the most useful properties:

Slowing down the aging process. The composition includes natural antioxidants that slow down the aging process.
Preventing the development of malignant neoplasms.
Fighting viral diseases. Pickled ginger is recommended for use against flu, colds, inflammation of the throat and upper respiratory tract. Regular use improves well-being, helps cough up phlegm, and also relieve inflammation.
Effective for the prevention of arthritis and rheumatism. Regular consumption in pickled form prevents the destruction of cartilage tissue. Therefore, it can be taken for the prevention and treatment of diseases of cartilage and joints.
Reducing cholesterol levels. Regular use helps reduce the level of bad cholesterol in the blood and also normalizes blood clotting time. Therefore, it is recommended to take it to prevent vein thrombosis, stroke and heart attack, especially if there have been cases of these diseases in the family.
Destruction of microorganisms in the oral cavity. Due to this property of pickled ginger, it is recommended to finish your meal with it.
Treatment of headaches. Pickled ginger contains a natural analgesic, so eating a few petals is enough to relieve headaches, menstrual pain or toothache.
Suppression of the gag reflex. The pickled root is useful to use to eliminate the gag reflex due to motion sickness, due to toxicosis in the first trimester of pregnancy, and also after a course of chemotherapy.
Improves digestion. Regular use allows you to get rid of flatulence, stomach pain after eating, and constipation.
Improved potency. Pickled ginger is a well-known aphrodisiac for men and women. Therefore, it is recommended to eat it when sexual function or desire decreases. For women, it increases the tone of the uterus and helps cure infertility.
Treatment of acne and other skin problems.

Pickled ginger - step-by-step recipe with photos

As already noted earlier, ginger is a magical root known not only for its unusual taste and minty aroma, but also for its healing effect. The most popular is the use of ginger as a disinfectant for the oral cavity when eating sushi with raw fish.

Typically, labeled ginger is made using rice vinegar, which gives it its delicate pink color. Few people know, but you can make a marinade using apple cider vinegar. Unlike rice, it will not color the ginger, but it will still give it a piquant taste.

Your mark:

Cooking time: 5 hours 20 minutes

Quantity: 1 serving

Ingredients

Ginger root: 250 g
Salt: 1.5 tsp.
Powdered sugar: 3 tsp.
Apple cider vinegar: 70 ml

Cooking instructions

How to pickle ginger at home - recipe

The popularity of Japanese cuisine has made pickled ginger a frequent guest on the table. It can be purchased at the supermarket, but if you want to be sure there are no preservatives or chemical dyes, it is better to prepare it yourself.

The following recipe is suitable for pickling ginger from a new harvest. The root of the new crop is distinguished by a light yellow color when cut.

Ingredients:

Ginger root – 300 g.
Sugar – 4 tbsp. l.
Salt – 2 tsp.
Rice vinegar – 300 ml
Water – 100 ml.

Preparation:

First you need to prepare the root vegetable. First, it is washed and peeled.
After which it must be rubbed with salt and left for 10-12 hours.
Next, the root crop needs to be washed and dried again.
Now the most important process is to cut it correctly. This should be done with the sharpest knife possible so that you get thin petals along the fibers. The thinner the petals are, the better it marinates.
Boil the petals. To do this, you need to boil water, add salt and boil the ginger for 3-4 minutes.
Drain the water, leaving 100 ml for the marinade.
Prepare the marinade. Mix the remaining water in which the ginger was boiled with sugar, salt and rice vinegar.
Pour the prepared marinade over the pre-boiled petals.
Leave in the marinade for 6-7 hours. After which it is completely ready for use.

It can be stored in a marinade for quite a long time. Just make sure it is completely covered with liquid. If you follow the recipe completely, the root vegetable will be suitable for consumption for a month.

This method allows you to prepare pickled white ginger. This is due to the absence of wine in the recipe.

Pink pickled ginger - homemade recipe

To prepare pink ginger, the root vegetables from the previous year are most often used. Such root vegetables are characterized by a more saturated color and rigidity. This recipe will not raise questions even for a novice cook.

Ingredients:

Ginger – 600 g.
Rice vinegar – 300 ml.
Sugar – 6 tbsp. l.
Vodka – 60 ml.
Red wine – 100 ml.

How to marinate:

The process begins with preparing the root crop. Before pickling, it must be thoroughly washed and cleaned. The root crop from the previous harvest has a fairly rigid structure, so to remove the skin from it, you will have to use a very sharp knife. Try to cut the skin as thin as possible.
This recipe does not include the step of rubbing the root with salt. Cut it into thin petals and boil for several minutes in salted water.
Prepare the marinade. To do this, mix vodka, red wine and sugar. Heat until the sugar dissolves. Then add rice vinegar, bring to a boil and remove from heat.
Place the petals in a jar and fill them with the prepared marinade.
Close the jar tightly and purchase. When the jar has cooled, place it in the refrigerator.
After 4-5 days, the root vegetable is ready to eat.

Thanks to the presence of red wine marinade in the recipe, the ginger has a pink tint. The finished root vegetable is perfect as an addition to sushi and other fish dishes according to your favorite recipes.

Pickled ginger has a sharp and spicy taste, so it has become popular not only among sushi lovers. However, it not only adds an original and piquant touch to various dishes and snacks, but also has a positive effect on the condition of the body. In addition, this is an indispensable product for those who want to get rid of extra pounds.

Pickled ginger stimulates metabolism and also starts the process of weight loss. When consumed regularly, it removes waste and toxins from the body. And if you combine the use of pickled ginger with physical activity, your chances of getting rid of the hated cellulite increase.

Another useful property of the root vegetable is stimulation of cellular metabolism. This will give the body the opportunity to get rid of excess, improve the general condition of the body and speed up fat burning.

In addition, it can be used as a complement to any product. With it, even boiled chicken or fish will become an incredibly tasty dish. At the same time, the calorie content of pickled ginger is only 12-15 kcal per 100 g, so you can consume it without breaking your diet.

Pickled ginger - harm and contraindications

Even though pickled ginger is extremely beneficial, in some cases it can be harmful to the body. Therefore, there are a number of contraindications when it is better to stop using it:

During breastfeeding.
In the last months of pregnancy. Spicy spices can cause premature labor.
With high blood pressure.
After a heart attack or stroke.
If you are allergic to ginger or marinade components.
With exacerbation of gastrointestinal diseases.
For viral hepatitis and liver cirrhosis.
Due to the sugar content in pickled ginger, it should be consumed in small quantities if you have diabetes.

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Ginger root is a healthy product and a wonderful seasoning. You can buy pickled ginger in the store, but it is better to prepare this seasoning yourself. Moreover, it is not at all difficult. You just need to choose the marinade option. You don’t have to strive to achieve an exact match of taste with authentic Japanese seasoning; you can try other options. Perhaps some people will like them more.

For pickling, you should purchase fresh ginger root. It should be a hard and elastic product without the slightest sign of wilting.

The selected ginger must be cleaned by thinly cutting off the skin. Then you need to slice it thinly, cutting exclusively along the grain. Sliced ginger is poured with hot marinade, but under no circumstances boil.

Pickled ginger root is often prepared with various additives - radish, beets, etc.

Marinade with white wine

This is a simple version of the marinade; ginger prepared according to this recipe is an excellent seasoning for sushi.

fresh ginger root – 500 g;
rice vinegar (2.5%) – 200 ml;
sugar – 4 tbsp. l. ;
vodka – 2 tbsp. l.;
dry white wine – 4 tbsp. l.

Wash and dry the ginger root, peel it and cut it into large pieces. Place in boiling water and blanch for exactly 1 minute, no more. Then transfer to cold water so that the ginger cools as quickly as possible. Cut the cooled ginger into very thin slices; it is convenient to use a vegetable peeler for this.

Mix wine, vodka and sugar, heat almost to a boil, but do not boil. Stir while heating to help the sugar dissolve faster. Add vinegar and mix. Place the chopped ginger in a glass jar and pour in the hot marinade. Close tightly, let cool, and then put in the refrigerator. In three days the seasoning will be ready.

Marinade with red wine

This recipe uses semi-sweet red wine for the marinade; Cahors is ideal.

fresh ginger root – 300 g;
apple or wine vinegar – 0.5 cups;
semi-sweet red wine – 4 tbsp. l.;
sugar – 2 tbsp. l.;
water – 1.1 liters (4 tbsp for the marinade, the rest for blanching);
salt to taste.

Peel the ginger roots, cut into pieces 5-6 cm long. Fill the pieces with cold water and leave for half an hour. Then cut into thin slices. Pour boiling water over the ginger, add salt to taste and boil for 3-4 minutes. Place the ginger in a colander and let the ginger cool.

Pour 4 tbsp into a cup. l. water, add sugar, dissolve, mix. Then add wine and vinegar. Pour the marinade over the cooled ginger. Leave for 3 days at room temperature, then remove in the cold. Serve as a seasoning for sushi, as well as meat and fish dishes.

Pickled ginger with beets

You can prepare pickled ginger with beets; this root vegetable will give the main product a beautiful pink color.

fresh ginger root – 250 g;
water – 2 glasses;
salt – 1 tsp;
granulated sugar – 1 tbsp. l.;
vinegar (9%) – 1 tbsp. l.;
beets – 50 g.

Peel the ginger and cut it into thin slices using a vegetable peeler. The thinner the slices, the tastier the seasoning will be.

Boil a glass of water, add salt, stir. Pour the prepared brine over the prepared ginger and leave for 5 minutes. Then drain the water.

Boil a second glass of water, add sugar to it, stir. Cut the beets into thin slices, add to the ginger and add hot sweet water. Add vinegar and stir. Let it cool and put it in the refrigerator. Store in the cold in a tightly closed jar.

Pickled ginger with radish or radish

Another snack option is prepared with the addition of radish or radish.

fresh ginger root – 100 g;
radishes – 2 pcs. or a slice of radish;
salt 2-3 pinches.

Marinade:

salt – 1.5 tbsp. l.;
rice vinegar – 100 ml;
sugar – 1.5 tbsp. l.;
water – 200 ml.

Peel the ginger and cut it into thin slices. Similarly, cut radishes or radishes. Sprinkle the vegetables with salt, mix and leave for half an hour. Mix all the ingredients of the marinade, heat, stirring until all the sugar has dissolved, but do not let it boil.