Slightly pungent and fragrant ginger began to use in cooking before our era.In Europe, it is added to sweets and drinks, and in Asia - is put into a stew, fish, poultry, soups and broth, sauce, pate and cheese.But the tradition of pickled ginger came from Japan.At the same time, a large number of recipes for this dish.Let us more detail on how the pickled ginger.Consider a few basic recipes and recommendations.
Before considering how pickled ginger, it is necessary to bear in mind the following rules:
- root must be well sliced to have a thickness of paper;
- fine shredding can be achieved using a special knife for cleaning vegetables or blade-plate;
- at home rice vinegar can be replaced by apple or wine;
- to obtain the desired shade is recommended in the marinade to add food coloring or a few vegetables and berries, which can stain it;
- in any case can not cook or store the dish in a metal container.
Make it can be very easy, at home.This would require two hundred grams of ginger thoroughly cleaned.Particular attention should be paid to the method of cutting.This should be done very subtly and always along the grain.
as pickled ginger right?Only in a bowl of ceramic (in the extreme case, a glass jar), otherwise the outcome will taste completely different.
For a simple recipe in a separate saucepan combine a quarter cup of rice vinegar, two small tablespoons fine salt and three more - sugar.Bring mixture to a boil and pour brine ginger.The dish will be ready in three days.Store it in the refrigerator it is recommended only in glass jars.
dwell in more detail on how pickled ginger House in Japanese.The root of having the weight of not less than two hundred and fifty grams, wash and gently clean.Put it in boiling water for one minute.Then drain the water, ginger and dry well with a towel.In two large tablespoons mirin, a sweet rice wine, sake and mix thoroughly.Add the marinade five small spoons of sugar.Put on the fire, bring to a boil, constantly interfering.Then remove from heat and wait until it is completely cooled.Ginger is entirely put in a ceramic or glass bowl, pour the marinade and send in the refrigerator for four days.Then, if necessary, cut the ginger into thin slices and serve with Japanese dishes, fish or meat dishes.In addition, it is often put to the eastern deserts.
If there is a desire to make ginger without salt, which can delay the fluid in the body, and sugar, which adds extra calories, it is possible.Let us consider in more detail how pickled ginger in this case.A quarter cup of raisins soaked in cool water for a few hours.Fresh and clean the root of the very young and very finely chop it.It will take a glass of ginger petals.Merge with raisins water, add to it a quarter cup of finely grated fresh beets.Again we pour one hundred and twenty grams of water.We send the marinade in a blender, squeeze resulting puree through a very fine sieve.Put it in a glass jar, put ginger in it, pour half a cup of apple cider vinegar and sprinkle with a teaspoon of coriander seeds.Thoroughly mix and send it in the fridge for a day.It turns out fragrant seasoning, which is great for adding to desserts.
But we must bear in mind that the dish is very good only fresh, though, and can be stored in the refrigerator for three months.Therefore, before the arrival of the guests have no choice but how to make pickled ginger again.
