When you think of a pickled ginger, then to your mindcome sour-sweet, spicy, fresh, neon-pink slices. Marinated seasoning from this root is an integral part of a typical dinner from the land, along with fresh fish, wasabi and soy sauce.

How to pickle ginger for sushi

If you want to make sushi at homeor simply prepare the seasoning and leave it in the house for the future, you can make jars with pickled slices of root that can be stored for up to 6 months. Plus the creation of this marinated seasoning at home is that you do not add the chemical preservatives that most commercial companies use to prepare this dish, and the ginger of your own preparation turns out to be natural. Therefore, home ginger will not be pink, since the dye will be added. It will turn out to be a light yellow color, since it is the natural color of a fresh "white root". The recipe for pickled ginger for sushi is actually very simple: it contains only 4 ingredients and can be made within half an hour. Marinated parties of seasoning will be stored longer if you roll up the jars with special lids and put them in a cool, dark place. Learn the recipe for how to pickle ginger for sushi.

Recipe for pickled ginger for sushi

Ingredients:

• 500 grams of fresh, fresh ginger,
• 2 ½ tsp. table salt,
• 3 tbsp. rice vinegar (or wine vinegar),
• 2 tbsp. of granulated sugar.

Instructions for cooking:

Wash ginger and, using the edge of a tablespoon, gently scrape the skin.

Cut it as thinly as possible across the fibers (the ideal thickness should be like a piece of paper).

Stir the slices of the "white root" with the salt and leave in a bowl for one hour, stirring from time to time.

Place the slices on a clean towel or paper towel to remove some of the excess moisture before transferring them to a sterilized jar or container that has a tightly fitting lid.

Mix the rice vinegar and sugar in a saucepan and bring to a boil. Pour a hot mixture of vinegar and sugar on the slices of root.

Put the lid on the jar and let the slices of the "white root" cool completely at room temperature.

Marinated ginger will change its color to a pale pink (if you used an old fruit, this will not happen).

Roll the jar and leave to marinate in the refrigerator or in another cool place.

Must pass at least one week before serving marinated seasoning on the table.

Tips for cooking and eating marinated seasoning

• If you want your pickledthe root crop had a pink hue, as served in sushi restaurants, add the beet juice to its salting liquid. Add slowly so that you can stop in time when you get the right shade.
• You can replace the sugar in the recipeother sweeteners. For example, honey is a good natural sweetener. Use a little less honey, because it is more sweet than granulated sugar.
• You can check the age of the root crop formarinovki in your store in several ways. In young roots, the skin should look smooth and stiff. Also, it should seem heavier than its size when lifting. In addition, when peeling, it should peel off when applying the minimum effort.
• You can pickle and old ginger on the above recipe, but it will be harder to chew.
• Cut the "white root" as thinly as possible. A very sharp knife and a dose of patience is your best choice.

• Cut the ginger across instead of cutting along the length. Such pieces are easier to chew.
• Try adding a pickled root vegetable to theroast, vinaigrettes, fruit and green salads. Use it in marinades for roasted meat and fish or as one of the layers for the filling in sandwiches with prawns and greens.
• Now you know how to pickle ginger for sushi on your own. Successful experiments!

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