Pickled Ginger
Snacks • European
Description
Here are a few more recipes using ginger. Pickled Ginger Recipe #2 Ingredients: 200 grams of ginger, 1 teaspoon of salt, 3 tablespoons of sugar, 1 teaspoon of rice vinegar, 1 teaspoon of soy sauce, 1 liter of water. Preparation method: Peel the ginger root, slice it thinly, cover with cold water, and let it sit for half an hour. Then transfer the ginger to a pot and bring to a boil, remove the ginger, and let it cool. Mix the sugar, salt, vinegar, and soy sauce, place over heat, stirring, and bring to a boil (to dissolve the sugar). Lightly salt the ginger and pour the hot marinade over it, letting it steep for a few hours. Ginger Tincture Ingredients: 1 kg of ginger root, 1 liter of vodka (40% alcohol). Preparation method: Chop the root, cover with vodka, and let it steep in a warm place for 15 days, shaking occasionally. Ginger Tea Ingredients: 6 teaspoons of grated ginger, 200 ml of water, honey to taste. Preparation method: In an enamel pot, place the ginger root, cover with cold water, and bring to a boil with a tight lid. Simmer on low heat for 10 minutes, then let it steep (5–10 minutes), and add honey to taste.
Ingredients
- Grated Ginger Root 0 lbs
- Rice Vinegar for Sushi 5 fl oz
- Rice Sweet Wine 0 fl oz
- Sake 0 fl oz
- Sugar 7 teaspoons
Step-by-Step Guide
Step 1
Peel the ginger root and slice it thinly (the thinner, the better), place it in a ceramic dish, and cover with hot brine (boil 5–7 liters of water with 2 teaspoons of salt).
Step 2
After a few minutes, the ginger will become soft; you can drain the brine. In a glass of brine, add all the ingredients (vinegar, wine, sake, sugar), mix, and add the ginger slices, placing them in a cool place (you can use the refrigerator) for 5–6 hours.
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