Pickled ginger at home will allow you to save valuable properties of this spice because it is fresh rather quickly dries out, becoming a plain beige and grayish lumps.Ginger has been known since ancient times in many Eastern countries where it is cultivated by culture.This beautiful plant with flowers like orchids.But food is only the root that has unique processes by which Ginger got its name.The Sanskrit word means "horny."
Pickled ginger at home quite easy to prepare.To do this, take 0.3 kg of the root, salt to taste, half glass of wine vinegar, one and a half tablespoons of sugar, three tablespoons of red wine and water.The tubers are cleaned, cut into thin slices, put in a saucepan.Next you need to pour boiling water over the roots and boil for about 4 minutes, pour the water and cool the ginger.The marinade consists of dissolved in hot water, sugar, vinegar and wine, which you need to mix and pour chopped tubers.Then ginger kept at room temperature for about 3 days, and after completion of the pickling process is stored in the refrigerator.
In some cases, pickled ginger home-cooked differently.Necessary ingredients: a pound of ginger root, 0.1 liters of rice vinegar, a tablespoon of sugar and salt.To begin with as clean and cut into rings.Further, "petals", mix with salt and leave for an hour.Rice vinegar poured into the pot, add the sugar and warm over medium heat until until the sugar has melted.Then the mixture is required to bring to the boil.The pieces need to get the root of the salt, dry with a paper towel from the juice, lay in sterilized jars and pour the hot marinade over yet.Capacity need to roll up and cool at room temperature.Keep refrigerated.
pink pickled ginger prepared in various ways.In Russian conditions, this effect is usually achieved by adding the step of blanching the tubers in the water of beet juice or beet slices.But it is a fake.In Asian countries, pickled ginger at home ("AMAZ Shogun" or "Gary Ginger") made from young tubers, which contain flavonoids - anthocyanins, they are in contact with the acid of vinegar gives a delicate pink color.If you want to do now, "tsukemono" (Jap. - Pickled vegetables), then you need to try to find a supermarket ginger with very thin skin or grow it yourself.
popular lately pickled ginger for weight loss is, in fact, a commercial "chip".This product is really nizkokalorien contains a variety of vitamins, amino acids, magnesium and calcium salts.It improves digestion, "warm" and thins the blood.It can be used as an additive to food, but to wait for miraculous results without exercise and proper diet is not necessary.In addition, they should not be abused people with ulcers, gastritis, pregnant and nursing ladies.
