How to Pickle Ginger at Home

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

Practical recommendations

1. The marinade for ginger root is based on red wine, wine, apple, table or rice vinegar. Often you can find recipes that allow you to cook ginger in soy sauce.
2. The average duration of pickling is 3 days, but some housewives withstand the root longer. In terms of shelf life, ginger is stored in the refrigerator for no longer than 30 days. For long exposure, plastic disposable containers with a lid, glass jars, a ceramic resealable container are ideal. In no case should you keep ginger in a metal bowl.
3. Japanese sushi and rolls are known to be served in combination with ginger. The product allows you to interrupt the taste of the last consumed dish to enjoy the following. Also, the pickled root relieves the body of parasites, prevents poisoning, and disinfects the oral cavity. In this case, there is a massive improvement in the work of the intestines and stomach.
4. Pickled ginger is an integral part of the first and second courses, independent appetizers, salads. Often it is used in combination with grated apple, shredded cabbage and carrots. A delicate aftertaste leaves a salad with pineapple, ginger, chicken, beans and an egg. Often, a pickled product is added to fruit salads.
5. World-famous tea called "Gingerbread" is prepared on the basis of the root of the plant. If you add lemon, honey and pickled ginger to regular tea, you will get a powerful anti-inflammatory agent. The drink will increase immunity during colds, cure bronchitis and relieve pneumonia.
6. Contraindications to the use of ginger are considered 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 a young root whose peel is not thicker than early potatoes. Otherwise, the final product will be tough, 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 tint. You can achieve this effect if you carry out the procedure with plum vinegar. You can also add a slice of beets or pour a small amount of red wine. In the latter case, the taste will be more refined.

Pickled Ginger: Classic

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

1. Wash the ginger root, peel it. Cut very thin plates, you can use a special compartment grater (one long hole). Place chopped 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 the ginger into the remaining marinade, put on the stove (medium power). When the composition boils, cook it for another 10 minutes.
3. Prepare a container with a lid (preferably a glass jar). Remove the cooked ginger with a fork, transfer to a container. Pour with the rest of the brine, cork, refrigerate for 3 days. After the expiration of the period, proceed to tasting, store no longer than 1 month.

Pickled Ginger with White Wine

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

1. Wash the ginger root, dry with paper towels, remove the peel with a cleaner for potatoes and carrots (you can use a thin knife). Chop the ginger into pieces (not plates).
2. Pour water into a saucepan, bring to a boil, dip slices of ginger inside. Cook for about 5 minutes, then remove, dry with a napkin, cut into very thin layers.
3. Mix dry wine with granulated sugar, pour vodka. Send the prepared mixture to the saucepan, put on the stove. Set the fire between the minimum and middle mark, simmer until the crystals dissolve.
4. After the mass boils and becomes homogeneous, pour in rice vinegar, simmer another 1 minute, remove from the stove. Put chopped ginger in a glass dish, pour the cooked marinade, cover.
5. Cool to room temperature, send the spice in the refrigerator for 3 days, tightly corking. After this, proceed to use, after draining the liquid. Keep no longer than 2 months in the cold.

Pickled 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, cut into slices (not slices), transfer to a deep bowl and fill with hot water. Wait 3 minutes, drain, squeeze ginger.
2. Using a vegetable peel, chop the root with thin plates. Pour vodka, wine vinegar, 30 ml into a saucepan or a thick-bottomed pan. filtered water. Add salt and sugar, place on the stove.
3. Boil until the crystals dissolve at low power, then cool. Scald a glass container with boiling water, dry, transfer chopped ginger to a jar. Pour marinade, after cooling.
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.

Pickled Ginger with Beetroot

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

1. Wash and peel the ginger root, rinse again with water, and dry. Chop thin plates with a vegetable cutter. The finer you chop the ginger, the richer and softer the seasoning will be.
2. Pour 225 ml. water into the pan, add salt and boil. When the granules have completely dissolved, turn off the stove and pour the ginger into the brine. Wait 7 minutes, drain the liquid.
3. In the second part of water (225 ml.) Add granulated sugar, mix and place on the stove. Bring the mass to the dissolution of the crystals, turn off the burner.
4. Add the beetroot slice to the syrup, pour the ginger mixture. Leave to cool under natural conditions (room temperature). Move the ginger in the marinade to the jar, close the lid.
5. Put the container in the refrigerator for 10 hours, after which you can try ginger. Store it no longer than 30 days at a temperature of 5-10 degrees.

Pickled 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. Wash, dry and peel the ginger root beforehand. Cut the vegetable into thin slices with a knife or a special peeling for vegetables. Pour water into the pan, boil, send ginger there and cook for 3 minutes.
2. In a different container, mix wine, granulated sugar, vodka, vinegar, water. Put on fire, cook 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, move chopped ginger into it. Pour the marinade into the slices, cork and transfer to the cold for 48 hours. After the expiration of the period begin the tasting.

Pickled Ginger with Plum Vinegar

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

1. Wash the root crop, remove the peel 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. Shred the root along the fibers with thin translucent slices. Take a small pan, pour 1 liter into it. water, salt. Dip chopped ginger, cook for 2 minutes.
3. Pour 200 ml. water, in which the root was boiled, we still need this liquid. Drain the remaining water, cool the vegetable slices to room temperature.
4. Take 200 ml. pour water, add plum vinegar, sugar and salt to it, mix until the granules dissolve. Move the ginger into a glass container, fill it with marinade, and cork.
5. Soak the root crop for about 10 hours, then proceed to use. Keep seasoning for about 25 days, periodically shake the container. Serve with sushi, meat and fish dishes.

Before you start pickling ginger yourself, try the taste of the purchased products. Visit a Japanese restaurant or purchase packaging at a supermarket. It is important to assess the presence of bitterness, astringency or sweetness in order to understand what to pickle ginger root.

Video: how to marinate sushi ginger