Pickled ginger

Dishes with ginger are not only tasty and aromatic, but also healthy. If there is no time to prepare a brew or another preparation with this spice, you can simply add it to the food.

Both fresh root and dry ginger powder are used in cooking. It is put in food from meat and poultry to improve taste and smell, as well as in hot fish dishes, which ginger gives a unique flavor.

With this spiciness sauces are prepared: walcheater for salad, sauce for mutton chops, sweet and sour sauce for meat, spicy seasoning from chutney tomatoes, etc.

Pickled ginger with soy sauce or wasabi - an indispensable detail of serving the table when serving sushiand sashimi. The marinades intended for soaking food are spicy;Together with her marinate cucumbers, melon and other fruits.

The ginger root gives to the soups( bean, potato, fruit, broth from poultry and meat) a subtle and refined taste. It can be added to sauces for a variety of dishes from rice. In a mixture with salt, ginger is used to give piquancy to cheeses, vegetables, grilled meat, boiled chicken.

If you add a small piece of dry root into the milk during its boiling, it will be better absorbed by the body.

Ginger is added to tea, wine, vodka, punch, liqueurs( Benedictine).This spice is a part of such popular winter drinks as latte tea and coffee cocktails.

It does not do without ginger root baking of bakery and confectionery. They flavor buns, muffins, curative, gingerbread, cakes, candy fillings, jam( for example, melon).And in the East, candied ginger has long been considered an excellent treat. In some European and Asian countries, this spice is added to pear and pumpkin compotes, honey drinks.

On sale it is possible to find not only candied, but also chocolate-coated ginger, as well as extract for making ginger beer( it is added to the light varieties of this drink).Since the ginger root is perfectly combined with a variety of other spices, it is a part of curry mixtures.

Store ginger should be sealed, otherwise its wonderful spicy aroma will quickly evaporate.

Pickled ginger is used as a part of light snacks, added as a component to garnishes, as well as seasoning to sushi. When cleaning the body, you can use it as an additional means, including in your diet as an antiseptic and restorative.

Buy it can:

If you have the opportunity to buy fresh ginger root, then you can marinate it yourself.

Ginger pickled recipes

1. Method of preparation

2. Fresh ginger root - 500 g;rice vinegar( for sushi 2.5%) -200 ml;granulated sugar - 4 tbsp.spoons;vodka( or sake) - 2 tbsp.spoons;wine( rose dry grape) - 4 tbsp.spoons.

Method of preparation

Serve with sushi or fish.

3. Ingredients:

Method of preparation

Gently brush ginger and cut into thin slices. Place them in a pot of boiling water and give for 5 minutes. Drain or strain water. After the slices have cooled, roll them into the salt.

Mix sugar and rice vinegar, stirring, bring to a boil and simmer for 30 seconds. Cool down.

Fold the sliced ​​ginger slices in a jar and fill with sweet vinegar. Close the jar tightly and put it in the refrigerator. In a day the pickled ginger will be ready.

4. Without salt, sugar and heating

Pre-soak for 3 hours 1/4 cup raisins. Thinly cut the young ginger, put the slices in a glass( for our recipe will require a whole glass of ginger slices).Grate the beetroot on a large grater( 1/4 cup).Raisin and beetroot fill with water( 1/2 cup) and grind in a blender. The resulting puree squeezed through a fine sieve into a glass container, add ginger, apple cider vinegar( 1/2 cup) and coriander seeds( 1/2 teaspoon).Mix well, cover and place in the refrigerator for 3-4 days.

Cucumbers marinated with ginger

Method of preparation