Pickled Ginger

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

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 - 2 lbs
Rice Vinegar for Sushi - 3 fl oz
Rice Sweet Wine - 2 fl oz
Sake - 2 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.