How to marinate ginger for sushi at home: recipes, videos

You can pickle ginger in many ways, butall of them differ mainly in the way of preparation of marinade. More often marinade includes soy sauce and (or) rice vinegar - traditional products for Japanese cuisine. Sometimes it is added sake or peace (culinary rice wine). So, how to marinate ginger at home?

To begin with, the root of ginger must be rinsed andclear. Young ginger is cleaned almost the same way as a young potato: you need to scratch it with a knife. Cleaned ginger should be cut into thin slices with a sharp knife (or a special knife for cleaning vegetables). The thinner the slices, the more delicious and gentler ginger will be.

Usually, before pickling ginger, itstreated with boiling water. You can do this in different ways. Someone pours ginger with cold water, puts it for 20-30 minutes in the refrigerator, and then brings it to a boil over low heat. Someone pours ginger with salted boiling water and lets it cool. Someone pours ginger with a little salt, and then digests in the marinade. All this is done to make the pickled ginger more gentle.

Marin is usually young ginger. How to choose it? The young ginger has a thin peel without wrinkles, which can easily be removed with a fingernail. If you can not get a young ginger, you can try to pickle the ginger "older", but it will not be so tender.

Preparation of marinade for ginger at home

One of the most crucial moments isPreparation of marinade. From what marinade you choose to marinate ginger, its taste will depend. To say which of marinades is better or worse, it is impossible - they are just different. So it's best to try a few different ones and choose the one that you like the most.

The recipe for marinade №1

Ingredients:

• 
  ginger


• 
  1 tsp. soy sauce,


• 
  1 tsp. vinegar (rice),


• 
  3 tsp. Sahara


• 
  1 tsp. salt

It is necessary to shift all the ingredients and put onslow fire and bring to a boil, stirring constantly. Naturally, the amount of ingredients can be changed depending on the amount of ginger, respecting the original proportions.

The recipe for marinade №2

Here is another version of the marinade, in which you can marinate ginger.

Ingredients:

• 
  4 tbsp. l. dry rose wine


• 
  2 tbsp. l. vodka


• 
  4 tbsp. l. Sahara


• 
  200 ml of rice vinegar

Mix all the ingredients, bring the mixture to a boil, stirring constantly until the sugar dissolves. Pour in 200 ml of rice vinegar and bring to a boil again.

There is a similar marinade recipe, but the proportionsingredients are slightly different, and sake is used instead of vodka (in fact, this recipe is more authentic, and vodka in the marinade is already a domestic "invention" for those cases when it is desirable to marinate ginger, and sake is not at hand). Mix 2 tbsp. l. pink wine, 2 tbsp. l. sake and 5 tsp. sugar, boil, add 90 ml of rice vinegar.

But a very simple recipe for marinade: 125 ml of rice vinegar bring to a boil from 4 tbsp. l. water and 2 tbsp. l. Sahara.

To pickle the ginger, put it in a bowl or jar and fill it with a hot marinade. Close the lid and allow to cool, then clean it in the refrigerator.

How much ginger will pickle?

Someone uses it for food after a few hours, and someone waits for three days. We advise you to take a sample with ginger from time to time and determine the readiness to taste.

The characteristic pink shade of ginger will betime under the influence of vinegar, if the root was really fresh. If you decide to pickle the ginger that was harvested last year, its color will not change much. If you really want a pink color, you can add a little red food coloring or beet juice.

Marinated ginger should be stored in the refrigeratorhermetically sealed. Shelf life is several months. By pickling ginger, you will get not only a wonderful seasoning for sushi, but also a wonderful tool for strengthening immunity and preventing colds.