Kitchen tools:
- kitchen knife;
- cutting board;
- ladle or bowl (300-400 ml) - 2 pcs.;
- glass storage container - 300-400 ml;
- skimmer;
- kitchen whisk;
- a stove or hob;
- fridge with freezer.
Ingredients
| The ingredients of the recipe are based on 100 g of ginger weight. | |
| Ginger root | 1 PC. |
| Purified water | 900 g |
| Salt | 20 g |
| Mitsukan Sushi Vinegar | 100 g |
| Granulated sugar | 50-70 g |
Step cooking
Did you know? In Japan, the stalks of this plant are used to make natural pink ginger. Such a dish is prepared only on holidays, and white ginger is made from the root of this culture, various dyes are used to acquire its pink hue. In the circle of experts, pickled ginger is called "burned".
- We put 300 g of water in a glass container to cool in the freezer for 15-20 minutes.
- Using a knife, peel the ginger root from the peel, cut it across into oblong cubes.
- Cut part of the ginger along the whetstones so that a flat area is obtained. We install on the cutting board whetstones on the side of the site for stability. Cut the ginger along the whetstones with very thin slices. The knife should be as sharp as possible.
- We prepare a 3% saline solution. In a second bucket or bowl, pour 200 g of water, pour 10 g of salt, mix with a whisk until dissolved. Add the slices of ginger into the solution and leave to soak for 5 minutes. Thanks to this, excess pungency and bitterness leave ginger.
- In the next bucket, pour 200 g of water and put it on a stove to boil. Using a slotted spoon, transfer ginger from the solution into boiling water, boil over medium heat for 5 minutes. As a result, ginger becomes softer.
- We take out a container with ice water and a slotted spoon from the freezer, transfer the boiled ginger into it.
- Cooking marinade. In 200 g of water, add 100 g of Mitsukan vinegar, 50-70 g of sugar, 10 g of salt. Knead the marinade thoroughly with a whisk until the ingredients are completely dissolved.
- We send the cooled ginger to the marinade using a slotted spoon.
- We put ginger in the refrigerator for 2-3 weeks. After this time, ginger can be tasted.
Did you know? You can store pickled ginger for a long time in the freezer, so you can make it as much as you want. The most important thing is not to store it in metal dishes, but to divide it into portions, for example, in slip-packages for freezing.
Enjoy your meal!
Video recipe
In the proposed video, you will clearly see the whole process of cooking pickled ginger and the correct way to cut it. You will find out why ginger is different in color, as well as some secrets of the sushi master.
Dear readers, if you have any questions or want to express your opinion about the recipe, want to share your cooking results, please leave your comments below. We are interested in your feedback, additions and comments. Good results in cooking, mastery of the culinary arts and good mood!
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