Why is pickled ginger pink and what is used to color the spice?

Many people who have tried several types of sushi have noticed unusual reddish ginger there. Some people are convinced that this is a special variety of ginger that is grown on special plantations. In fact, there is a red variety of ginger, but as a rule, it is not used in the preparation of various dishes. Therefore, most often people come across ordinary white pickled ginger.

When it is pickled, upon contact with an acidic environment and beets, the root changes color to pink. Therefore, the longer it is marinated, the more saturated the color is obtained. In this article we will tell you how red ginger is prepared, and also share information about the effect such a vegetable has on humans.

DIY pickled ginger

Pickled ginger is an integral part of sushi, along with fresh fish, soy sauce and wasabi. If you want to make sushi at home, then it will be useful for you to learn how to pickle slices of ginger yourself. To pickle ginger at home, we don't have to use the chemical preservatives that most commercial companies use. We only need 4 ingredients and about half an hour of time. So let's get started.

Ingredients

One ginger root
One and a half glasses of vinegar (preferably rice)
One glass of sugar
One teaspoon of kitchen salt

The ginger root must be thoroughly peeled and cut into thin slices. Then add salt and mix well. Leave for about an hour. Meanwhile, mix the vinegar and sugar, put it on the stove and wait until it boils. Pour syrup over ginger and cover with lid. After it has cooled completely, put it in the refrigerator for about a day and after 24 hours, our ginger can be considered ready.

This is not the only recipe, but it is the simplest. As a rule, they all differ in the preparation of the marinade. You can add soy sauce or sake to it. Each housewife has her own secrets, you can experiment with this a little)

A few tips.

If you want your pickled ginger to have the pink tint that it has in sushi restaurants, then it is best to use the young root for pickling or simply add a little beet juice to it. You need to add it slowly until you get the pink color that suits you.
How to distinguish a young root from an old one? The young one has a thin skin without wrinkles that is easy to clean.
You can also use not only sugar, but also honey as a sweetener. It is a good natural sweetener, but you need to add a little less of it because it is sweeter.
Should be stored in the refrigerator in a closed jar. Under such conditions, the shelf life is several months.

By pickling ginger, you will not only get an excellent seasoning, but also a wonderful remedy for preventing acute respiratory infections (colds) and strengthening the immune system.

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A simple recipe with beets and vinegar

Colorful and light option. Ideal for homemade sushi, stews, salads or substantial sandwiches. Take advantage of the important benefit of ginger: it helps with digestion, including during large meals.

The pink color comes from beets.

We will need:

Fresh ginger – 100 g
Sugar - 4 tbsp. spoons
Salt (without iodine or additives) - 1 heaped teaspoon
Water - 3 tbsp. spoons
Vinegar (9%, table) - 100 ml
Or any 6% - 150 ml
Fresh beets - 1-2 slices

The preparation is simple.

Peel the ginger root and cut it thinly along the grain. For color, cut a couple of thin strips from peeled beets.

Add sugar and salt to vinegar and water, stir, heat as much as possible, but remove from heat until it boils.

Pour the marinade over the ginger strips and beets and cover the dish with a lid. After cooling, put it in the refrigerator for 3 days before the first test.

How to prepare pickled ginger?

Ginger has recently entered our lives, mainly thanks to Japanese cuisine, in which it is an integral ingredient when serving sushi. The rolls are complemented with pickled ginger, which has the same beneficial properties as fresh ginger.

But of course, you can eat it not only with sushi, so we will tell you how to make pickled ginger at home, and you can enjoy it at any time and along with any dish.

How to pickle ginger root?

Preparing pickled ginger does not require much effort and time, and the result is simply excellent, no worse than in specialized restaurants.

Ingredients:

ginger root – 0.5 kg;
rice vinegar – 200 ml;
sugar – 4 tbsp. spoons;
vodka – 2 tbsp. spoons;
dry rose wine – 4 tbsp. spoons.

Preparation

Wash the ginger root well, dry it and remove the peel. Then cut into small pieces and cook in boiling water for 1 minute. Let it dry well, then cut into very thin slices.

Combine wine, vodka and sugar in a bowl and bring to a boil, stirring all the time until the sugar dissolves. Add vinegar and bring marinade to a boil. Place ginger slices in a clean jar, fill them with marinade and close the lid. Let the jars cool and then refrigerate them for 3 days. After this time, your pickled ginger will be ready to use.

How to pickle ginger correctly?

If you urgently need to cook ginger and don’t have a lot of time left, we will share a way to cook pickled ginger in a shorter time.

Ingredients:

ginger root – 500 g;
water – 2 l;
salt – 1 teaspoon;
rice vinegar – 1 tbsp;
sugar – 3.5 tbsp. spoons.

Preparation

Wash the ginger root, peel and cut into thin slices. Add salt to the water, bring it to a boil and pour in the ginger. Let it sit for 5 minutes and then drain, reserving half a cup for making the marinade.

Mix rice vinegar, water in which ginger was infused, and sugar and heat a little until the sugar is completely dissolved. Place ginger slices in a glass jar, fill with marinade and place in the refrigerator. The very next day you can try what happened and treat your guests.

Pickled ginger for sushi - recipe

Since the best addition to pickled ginger are rolls, which many housewives happily prepare at home, the question often arises - how to pickle ginger for rolls? This is quite easy to do, but note that you should start early as it takes almost a week to prepare ginger for sushi.

Ingredients:

fresh ginger – 400 g;
vodka – 2 tbsp. spoons;
dry rose wine – 3 tbsp. spoons;
rice vinegar 2.5% – 150 ml;
sugar or powdered sugar – 70 g;
salt.

Preparation

Peel the ginger root and rub each piece well with salt. Place them in a bowl and let stand at room temperature for 10-12 hours. After this, rinse well with water and cut into thin pieces (you can use a vegetable peeler for this). Pour boiling water over a clean glass jar and place chopped ginger in it.

In a separate bowl, combine vodka, rice vinegar, wine and sugar (or powder) and bring the mixture to a boil. Pour the prepared marinade into a jar with ginger, leave until it cools completely, then close the lid and refrigerate for 4-5 days.

Please note that while fresh ginger is light in color, pickled ginger turns soft pink.

We have figured out the preparation of ginger, but the question remains - how to store pickled ginger? Everything is simple here - it is stored in a jar with marinade in the refrigerator, but as for how long pickled ginger is stored, there is no exact period, since it all depends on the cooking recipe and other factors. In this case, the minimum storage period is 1 month, and the maximum is 3 months.

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Cold marinade for the laziest

Of course, you won’t be able to use such pickled ginger for sushi or rolls, since it will come out hard and won’t resemble classic ginger, but it won’t become less tasty and healthy from such lazy processing.

It is better to peel ginger using a regular spoon rather than a knife or vegetable peeler.

What do you need?

Ginger 250 g

Water 500ml
Sugar 1 tbsp. l.
Salt 1 tsp.
Vinegar 1 tsp.

What to do?

Peel and chop the root, but do not soak in salt or blanch.
We put the petals in a jar and fill it with a cold marinade of water, sugar, salt and vinegar.
Before use, marinate the ginger for at least a day, preferably more.

By the way: Gari for sushi serves the same purpose as coffee in perfume shops: these products cleanse the receptors and allow you to fully experience the taste or aroma of a new dish.

Now you can make your own pickled gari ginger to enjoy yourself or surprise your guests. All that remains is to stock up on roots and decide to experiment!

How to make ginger for sushi

The original spicy taste of pickled ginger is an integral part of many Japanese dishes and an excellent addition to rolls and sushi . Pickled ginger

can be prepared at home. If you follow all the rules, you will not be able to distinguish it from what you are used to trying in Japanese restaurants.

You will need

200 ml rice vinegar sou (2.5%);
4 tbsp. Sahara;
4 tbsp. sake;
4 tbsp. mirin rice wine;
salt.

Instructions

Take fresh ginger root. Clean it, sprinkle with salt (it’s better to use natural sea salt) and leave for several hours, maybe even overnight. When the ginger
is infused, rinse it off the salt and use a napkin on
the sushi . Place the root in salted boiling water and cook for 2-3 minutes; if the root is a bit harsh, you can cook for a minute or two longer. Remove the ginger
from the boiling water, place it on
sushi and let it cool, then cut into thin slices. It is better to do this with a very sharp knife. You can also marinate the whole root and cut it as you serve it, but then keep it in the marinade longer.
Prepare the marinade: mix mirin rice wine, sake, sugar. Boil this mixture, stirring until the sugar dissolves, then pour in the rice vinegar and bring the marinade to a boil again. Pour it over the ginger
, placing it in a glass or ceramic bowl, close it and refrigerate for three to four days.
Ginger
a beautiful pale pink color over time, so if the root filled with marinade does not immediately look like those pink petals that you saw in stores and
sushi bars, do not worry that you did not succeed - just wait.
Exotic ingredients are sold in large supermarkets or in specialty departments. If you were unable to get real rice vinegar, wine and sake, you can replace them with more familiar products. Instead of rice vinegar, take apple cider vinegar, you can add plum or pink grape wine, and replace sake with the usual forty-proof vodka, but you will need to take half the amount indicated in the recipe.
If you don't want to add alcohol to your dish at all, try replacing the wine with plum juice and skip the vodka altogether.
In this case, you will have to marinate the ginger Sometimes the root is simply pickled in a mixture of vinegar, sugar and water, but it does not turn pink. If you want to achieve the usual shade, add a few slices of fresh peeled beets while cooking.
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Is red ginger different from white ginger?

Red ginger differs from white ginger not only in color, but also in taste. The pickled product is less tart, but at the same time more spicy. Fresh root is healthier than pickled root, since some of the beneficial substances are destroyed under the influence of vinegar. But even processed slices are healthy. They have a softer structure, so they are more pleasant to eat.

If you can eat very little of the fresh root because of its tart taste, after marinating it turns out to be a delicacy that can be eaten as an independent dish.

Pickled ginger can be served as a snack.

Prepare pickled ginger at home!

Lately, ginger has become increasingly popular; it is increasingly used as a spice for various dishes - from an aromatic addition to tea to a seasoning for meat. However, the most common is still pickled ginger, the recipe for which was given to the whole world by Asia.

In its homeland, this dish is called Gari Ginger, or Amazu Shoga. The word Gari in Asian countries refers to ginger as a type of tsukemono, which literally means pickled vegetables. Typically, vinegar and sugar are added to tsukemono as a marinade.

Western mentality led to the change in name to simply pickled ginger, or sushi ginger, that is, Sushi Ginger.

Many people wonder: why is pickled ginger most often found in pink on sale, and when it comes to pickling ginger at home, many end up getting very disappointed - there is no desired pink shade?

Where does ginger get its pink hue from?

Many believe that the pink color of pickled ginger is achieved artificially through dyes, which can be natural, such as beet juice, or not, that is, in the form of various chemicals.

In fact, there is no secret as such; the “rosiness” of the pickled plant is given by a large amount of flavonoids, which are called anthocyanins and are found in abundance in the rhizome of young ginger.

Anthocyanins tend to turn pink when they come into contact with an acid, such as vinegar.

Those who understand what pickling ginger is are aware that this product is quite delicate and also perishable. Ginger, or as it is also called “horned root,” has a thin, almost transparent peel. It is important to know that you need to harvest ginger when it has not yet become fully ripe.

What is necessary before pickling ginger?

Before you prepare pickled ginger yourself at home, it is better to try it in a real Japanese restaurant. This is necessary in order to evaluate the taste and appearance of the dish prepared by highly qualified professionals.

After the taste and degree of spiciness of pickled ginger has been assessed, you can begin searching for the plant itself.

Getting good quality ginger is not that easy. For example, the roots of young ginger, which are best suited for pickling, can only be found in Asian markets, or in those places where they are sold from time to time by farmers who breed such plants. If you live near Southern California, finding such a farmer will not be difficult.

But our compatriots, in order to start preparing ginger at home, need to look for more suitable places to buy young roots. If you have the desire and a lot of time, you can grow this plant yourself, which will be the key to 100% quality and environmental friendliness.

If this is not possible, you need to go to the nearest supermarket and look for the youngest ginger root.

By the way, you can also find ready-made pickled ginger there, both pink and a beige color that is closer to the natural shade. But pickling ginger at home is such a hassle-free task that it’s better to try cooking it yourself.

Recipe for pickled ginger with regular vinegar

You can pickle ginger in various ways, it all depends on what taste you want to get. Making it sweeter or spicy is a matter of taste.

The most common preparation option involves the presence of ingredients such as ginger root itself, water, salt, sugar and, of course, vinegar.

You will need about 250 grams of young ginger root. You need one tablespoon each of sugar and vinegar, and only one teaspoon of salt. Half a liter of water is enough for this amount of ingredients.

Before making pickled ginger, you need to peel the root itself. Since this plant is uneven, and at the same time its peel is thin and delicate, a tablespoon or teaspoon is suitable for peeling.

You need to scrape off the peel, then slice the ginger as thinly as possible. After the root has been peeled, boil half the required amount of water. Then pour in all the salt that is listed in the recipe.

When the salted water boils, pour it over the chopped ginger slices and leave for five minutes. When the specified period has passed, you need to drain the water.

While the ginger is infused, you can put the next portion of water on the fire, only now you need to add sugar to it. Pickling ginger at home in this way involves leaving the ginger under sweet water until it cools. Then add vinegar and place the pan with the lid closed in the refrigerator overnight. The next day, the ginger will be ready for use.

Recipe for pickled ginger with vinegar essence

Recipes like this one will impress those who appreciate the true taste of pickled ginger. All that is needed for pickling is half a kilo of ginger root, two tablespoons of sugar, one tablespoon of salt and a teaspoon of vinegar essence.

For this recipe, the ginger will need to be peeled and thinly sliced, then placed in a liter jar or pan. To prepare the brine, you need to mix water, sugar and vinegar essence, then pour ginger over it.

The method for storing pickled ginger during cooking is the same as in the previous recipe - covered in the refrigerator.

For what occasion do we marinate?

The answer to the most important question, what to eat pickled ginger with, lies on the surface. Most often it can be found on the same plate along with sushi and rolls, and this is not without reason. After all, the tart, sweetish perfume taste can cleanse the palette in order to fully experience the taste of sushi and enjoy it.

Pickled ginger is also suitable for other dishes based on seafood. Well, if you just like the taste of pickled ginger, then why do you need to come up with some dishes to which it can and should be served? If you want, you can eat it with any dish you like.

In conclusion, it is worth adding that if during pickling the desired pink tint did not turn out, you should not despair. What difference does it make whether the ginger is pink or white, the main thing is that it tastes good. But if you still need pink, you can resort to the well-known method - tinting with red beets.

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Homemade pickled ginger / recipe with photo

Rose wine rice (mirinad) – 2 tablespoons

Homemade pickled ginger recipe

Place in the refrigerator for 20-30 minutes.

Strengthens the immune system as a whole.
Published by: AlexanderGinger is a perennial evergreen plant that came to us from Asia. For some time, Hindus even used ginger as a currency. The Japanese believe that ginger suppresses feelings of fear and increases a person's self-esteem, thereby giving confidence in their abilities. The healing properties of this plant are widely used in alternative medicine. The culinary classification classifies ginger root as a spice and uses it as a seasoning for many dishes. With the spread of Japanese cuisine, especially sushi, in modern cooking, the question often arises about the possibility of preparing pickled ginger at home. This is especially true for lovers of “homemade” sushi.
Let's prepare the ginger itself. We peel it from the outer hard peel, inside it is juicy and light. Protect your eyes and wear gloves if you have very sensitive skin, as ginger juice is quite hot and splashes may irritate you.
I would like to note some recommendations regarding

, which can enter our body after eating raw fish.
Also, before you start preparing ginger for sushi, you need to remember that today ginger for sushi, depending on the marinade and cooking method, will be intended for different dishes of Japanese cuisine. While put the next portion of water on the fire, only now you need to add sugar to it. Pickling ginger at home in this way involves leaving the ginger under sweet water until it cools. Then add vinegar and place the pan with the lid closed in the refrigerator overnight. The next day, the ginger will be ready for use.

Beneficial properties of homemade pickled ginger

Before you prepare pickled ginger yourself at home, it is better to try it in a real Japanese restaurant. This is necessary in order to evaluate the taste and appearance of the dish prepared by highly qualified professionals.
rice vinegar – 150 ml;
First of all, you need to carefully rinse the root vegetable and peel its surface using a stiff brush. The root prepared in this way is transferred to a small container and thoroughly rubbed with salt. Then the ginger is left alone for about 12 hours.
Sake – 2 tablespoons
Bring the settled ginger to a boil over low heat.
Despite the fact that almost all modern supermarkets offer pickled ginger, ginger pickled at home can surprise you with its spicy taste and homely aroma. More from category: Canning

Ingredients: pokushay.ru

How to pickle ginger for sushi | All about ginger

The name of the unusual plant is translated from Sanskrit as “horned root.” Residents of China have been using it in cooking and medicine for the second millennium. In the 9th century, residents of Western Europe became familiar with its unusual properties, and since then, the taste of ginger and its tart aroma have become the main symbol of Christmas. In addition, the tradition of using ginger for preparing hot drinks has firmly taken root in Europe, because it is known that the root contains substances that accelerate metabolic processes in the body, improve blood circulation, which allows you to quickly warm up in any frost.

But today we will talk about Japanese cuisine and find out why ginger is added to sushi and what its main purpose is in this cuisine, unusual for a Russian person.

Pickled ginger for sushi

Let's start with the fact that ginger for sushi is necessary in order, firstly, to enrich the taste of sushi, each individual roll, and also to kill microbes in the oral cavity , which can enter our body after eating raw fish. Also, before you start preparing ginger for sushi, you need to remember that today ginger for sushi, depending on the marinade and cooking method, will be intended for different dishes of Japanese cuisine.

So, for example, if you cut pickled ginger into thin slices (“gari”), then you need to serve it with sushi along with soy sauce and wasabi. You will only need to chew one piece to remove the aftertaste of some sushi and move on to others. Typically, this ginger is either pink or light golden - the color depends on the freshness of the ginger root.

If you cut the ginger into shavings rather than slices, it will already have another name: benisyoga - pickled red ginger, which is intended for use in meat and noodles.

After we have become acquainted with what ginger for sushi can be, we can move on to solving the question of how to prepare ginger for sushi at home.

Of course, you can buy pickled ginger in the nearest supermarket , however, it is not known what quality it will be and whether it will be properly pickled by the manufacturer, and ginger prepared at home will, of course, be much tastier, because you will be making it for myself.

Now I would like to tell you about how to pickle ginger for sushi at home. In fact, there is nothing difficult about this. Delicious and even healthy pickled ginger for sushi, the recipe for which is simple, can be made at home in just a couple of hours, which will be an excellent gift for your guests who are passionate about Japanese dishes.

Video - how to pickle ginger for sushi at home:

Ginger Sushi Recipes

Recipe No. 1

Peel 150 gr. ginger root, cut into thin slices and place the cooked ginger in a glass or ceramic bowl. Before you pickle ginger for sushi, you need to prepare a special marinade. Take some rice vinegar (1/4 cup), salt (2 teaspoons), sugar (3 tablespoons) and bring it all to a boil. Pour the resulting brine into a container with ginger and leave to cool. Here. In just five hours it can be served!

I would like to note some recommendations on how to pickle ginger for sushi and store it correctly so that it does not spoil or lose its taste. So, for storage you should use only ceramics or glass; metal utensils will not work. Pickled ginger can be stored in the refrigerator for about three months, however, the very beauty of pickled ginger at home is its freshness.

Recipe No. 2

Pickled ginger for sushi, the recipe is more complicated - in this case, the “gari” will be ready only after a few days. But it can be noted that ginger prepared in this particular way is especially popular in Eastern countries.

In order to prepare the right pickled ginger, we will need mirim - sweet rice wine, as well as sake rice vodka. In this case, we don’t have to chop the ginger root to prepare it; we pickle it whole.

Take peeled ginger root (250 g) and lower it into boiling water for one minute, then drain it and dry the ginger root with a towel. Next, take 2 tablespoons of mirin, the same amount of sake, and 5 teaspoons of sugar, combine them in a small saucepan and put on the fire, bringing to a boil. Don't forget to stir our mixture. Then we should wait a bit until the prepared solution cools down.

We also put the ginger root in a glass bowl. Pour in the resulting marinade, cover with a lid and place in the refrigerator. After the pickled sushi ginger has been placed in the refrigerator, you need to wait 3-4 days and it is ready to eat.

As we said above, ginger can also be used as a seasoning for completely different dishes - soups, salads, poultry, fish. But fresh ginger is not as suitable in this matter as dried ginger - it does not have such a rich aroma and taste.

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What is ginger for?

There are a great variety of types of sushi and rolls. These are not even dozens of recipes, but hundreds, and the most professional chef does not know all the nuances of their preparation. But the traditional companions of each of them are wasabi sauce, soy sauce and in the form of flakes or petals. Why is ginger used for rolls?

This tradition developed hundreds of years ago. The Japanese have a philosophical attitude towards the most everyday matters, including food consumption. They love to take pleasure in simple things, stretching it out and wrapping it in a special meaning. On the dinner table of the simplest Japanese there are always many dishes in tiny bowls, saucers, and bowls, and they all need to be tried. In order to correctly move from one dish to another and fully enjoy their flavors, there is a rule of freeing the taste buds from the taste of the previous dish. This is exactly what pickled ginger is used for.

You can make entire works of art from ginger to decorate your table.

This dish consists of thin slices of root that were marinated for several days, became soft and acquired a refreshing taste with a slightly spicy bitterness.

By consuming such a slice, a person erases the memories of what was eaten earlier from the taste buds and prepares them for the perception of another dish. In addition, ginger gives a feeling of freshness in the mouth and improves the digestion of food entering the stomach, as it stimulates the production of digestive juice. Ginger is especially useful when eating fatty foods.

The situation is similar with rolls. To enjoy the taste of each type of this dish, it is customary to eat 1-2 slices of ginger between them. That's why the pickled root is always served with this beautiful, nutritious and delicious Japanese snack.

Recipes for preparing ginger for sushi and rolls

Ginger is a garden plant that is not found in the wild. Ginger is native to South Asia and is now grown in India, Australia, Ceylon and Jamaica. Ginger was very popular in Rus', where not a single type of sbiten or kvass could do without it. Another country whose cuisine cannot do without ginger is Japan. Ginger in Japanese cuisine is used in all dishes except desserts. Ginger is most often used for rolls and sushi; it serves to cleanse the taste buds of the taste of one type of sushi before eating the next. After preparing ginger for sushi, it acquires a specific, pronounced and richer taste. In addition, ginger can serve as a filling for various dishes, and can also be served separately.

Beneficial properties of ginger root

Ginger is rich in vitamins, therefore it improves appetite and digestion, refreshes and disinfects the oral cavity, reduces fatigue and apathy, helps with muscle and joint pain, respiratory diseases, and toothache.

Homemade pickled ginger

If you are a fan of Japanese cuisine, then sooner or later you may have a question about how to prepare ginger for rolls at home. You can, of course, go to the supermarket and buy a ready-made jar, but when you cook something yourself, it turns out much tastier and we can be sure of the quality of the prepared dish.

So, how to pickle ginger for rolls? There are several recipes. The first thing to do is to choose ginger: it should have a thin, light brown skin and not be limp or spoiled. You can use a root on which buds have already appeared (by the way, such a root can be planted in a pot at home). But still, the younger the root, the better.

Next, the root needs to be washed well and peeled (you need to be careful with the juice so that it does not get into your eyes and it is better to clean it with the windows open, since ginger has a very pungent and strong odor). You can peel it simply by scraping the skin with a spoon, or you can use a vegetable peeler.

Now there are two options for how to prepare ginger for sushi:

cut the root into large pieces and boil in boiling water for about a minute;
Rub the whole root well with salt and leave in a container overnight, then rinse under running cold water (this method retains more useful substances).

Ginger marinade options

Next, the ginger root needs to be cut into very thin slices using a vegetable peeler and placed in a well-washed jar and filled with marinade, which has several options.

Pickled ginger for sushi marinade recipe No. 1

For 400 g of fresh ginger root, take 4 tablespoons of sake or 2 tablespoons of vodka, 150 g of special rice vinegar for making sushi, 3 tablespoons of dry red or rose wine and 70 g of powdered sugar (since it dissolves faster than sugar) and bring to a boil . After this, pour the prepared marinade over the ginger petals. This ginger can be consumed after 4 days and stored in the refrigerator for up to 2 months.

Ginger for sushi marinade recipe No. 2

For 100 g of ginger root you will need 4 tablespoons of vegetable broth and rice vinegar, 2 tablespoons of powdered sugar and 1 teaspoon of salt. Pour this mixture over the blanched ginger root and leave for an hour. After this, remove the petals from the marinade and serve with sushi or rolls. Ginger prepared this way can even be frozen.

The secret behind the pink color of pickled ginger

The main secret of color is not in the use of dyes, but in the age of the root. If it is young, then the root contains a large amount of anthocyanins, which turn pink when interacting with acetic acid. The older the root becomes, the less these flavonoids it contains and, as a result, the color becomes less vibrant.

If it is not possible to purchase a young root with a very thin and translucent peel, then you can use an old one, but then, if desired, to obtain a more saturated pink color, you can put a piece of beetroot in a jar of pickled ginger.

Always neat rolls with your own hands... Read more

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How to pickle ginger at home? Ginger pickling recipe.

The homeland of ginger is India. This spice has been added to all kinds of dishes since ancient times. Its spiciness gives it a unique piquancy and appetizing aroma. The color alone causes increased salivation and stimulates the appetite!

Many people learned about this snack when they tried sushi for the first time. It is always served with them, as well as rolls and many other dishes of traditional Japanese cuisine. To do this, it is first kept in a specially prepared marinade. Stores sell different types of spices in ready-made form. However, those who like to cook something special have often wondered how to pickle ginger for sushi at home.

First you need to choose a quality raw root. You can take last year's, but it is best, of course, to find fresh, as its taste is much more delicate. In addition, young ginger is easy to peel, no more difficult than regular potatoes. How to make the marinade and prepare pickled ginger at home is explained in detail below.

Pickled Ginger Recipe

Preparing pickled ginger cannot be called a very complicated process. The main thing is to know the basics of technology and follow all the step-by-step recommendations exactly. The process takes no more than half an hour, but you need to start cooking in advance. If you need to have a finished dish by evening, then start marinating in the morning.

Required ingredients:

young ginger root - 400 g
regular vodka or sake - 2 tbsp. l.
rice vinegar - 150 ml
dry red wine - 3 tbsp. l.
salt, granulated sugar

What else to serve the spice with?

Gari is an Asian culinary invention. Therefore, pink hot ginger petals are usually served along with wasabi - Japanese mustard - with sushi. However, you can use the spice with other dishes. White or pink pickled ginger is eaten in salads and as a spice for fish and meat dishes. Gary goes well with the following products:

white meat chicken;
bell pepper;
sesame;
honey;
rice;
hard cheese;
tuna;
Cherry tomatoes;
a pineapple;
lemon;
soy sauce;
seafood.

Having understood the basic principle of how to pickle ginger at home, you can experiment with flavors. For example, replace sugar with corn syrup. It is recommended to prepare the spice with different types of vinegar. Gari will add piquancy to any bland dish.