Homemade pickled ginger for sushi

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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Pickled ginger for sushi

like this rice step 5

Preparing the marinade:

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Pickled Ginger Recipes

This way, you can surprise your guests with dishes from the Land of the Rising Sun.

sushi

goes to a Japanese bar or restaurant for this. And some people prefer to prepare this delicacy on their own, since almost all products can be bought in a more or less large supermarket. “Almost” because it’s pickled

Vinegar - 1 tsp.

How to make a marinade?

What you need: Recipe: Pickled ginger

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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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Pickled ginger with radish or radish

An interesting recipe that opens up space for creativity. Literally any root vegetable rich in esters or color can be added little by little to the ginger slices.

In addition to beets, which give a pink tint, these can be radishes, pink radishes and even carrots.

Fresh peeled root - 60-80 g
Rock salt without additives - 2-3 pinches
Radishes - 1-2 pcs.
Or a couple of slices of pink radish

For the marinade (with reserve):

Rock salt - 1.5 tbsp. spoons
Rice vinegar - 100 ml
Sugar - 1.5 tbsp. spoons
Water – 200 ml

The preparation is not difficult, as in the homemade recipes above.

Salt the chopped slices of ginger and radish (or radishes) and leave for 30 minutes.

Combine the marinade components, heat until the sugar is completely dissolved, but do not boil.

Pour the hot marinade into a jar with tightly packed slices of root vegetables. Close, let cool, put in the cold. We check readiness after 2 days.

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.

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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How bright colors are achieved

The spicy root has high nutritional value. It contains a large amount of vitamins, mineral compounds, and antioxidants.

Fresh ginger is creamy or slightly yellowish in color. The pink root does not occur in nature, but the processed product acquires this shade.

Pickled ginger is eaten with sushi and rolls or served as an independent snack with sweet and sour sauce and wasabi. The spice is included in many Asian dishes. Vinegar, rice, ginger taste great together.

Many people wonder what they use to dye ginger for sushi. The product gets its red or pink color during the pickling process. Young roots contain flavonoids that react chemically with acids. As a result, substances are formed that color the product.

Table or apple cider vinegar, as well as red wine are used as a marinade. When aged in wine, ginger root will take on a coral hue. In this case, not only acids, but also tannins react with flavonoids.

Old ginger roots hardly change color when pickled. Their taste is less pronounced and their structure is more fibrous. Therefore, manufacturers of pickled ginger often use a trick and use dyes to give the product a more saturated shade.

Beetroot juice is used as a natural dye. It is harmless to the human body, but its presence should be alarming. The addition of beet juice to ginger indicates that the raw material was not young roots.

Pickled spice recipe

The recipe for making marinated snacks is simple. A small amount of rhizomes (about 250 g) needs to be peeled and cut into slices. It is better to use a special device for peeling vegetables and use it to make shavings.

Add 1 tsp to a glass of water. salt, bring to a boil, pour in ginger chips and after 1 minute drain the solution. Then you need to heat 0.25 liters of water, add 1 tbsp. l. sugar and 1 tbsp. l. vinegar. The resulting solution should be marinated in the slices and stored in the refrigerator. In 2-3 days the snack will be ready.

What determines the intensity of color?

The color intensity of pickled ginger depends on many factors:

freshness and degree of maturity of ginger roots;
type of marinade;
marinade concentration;
the presence or absence of natural and artificial dyes.

The younger the root, the brighter the pickled delicacy turns out. A high concentration of vinegar in the marinade also helps to enhance the color intensity, but in this case the taste of the product deteriorates. Beetroot juice gives ginger a bright crimson hue that looks unnatural.

Are artificial colors used?

Pickled pink ginger is produced on an industrial scale and artificial colors are often added during the production process. Information about the presence of synthetic components can be found on the label. The designation E124 is often found on packaging. This and other artificial additives may be harmful to your health.

As a result of the studies, it was possible to establish that dyes can provoke the development of cancer.

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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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.

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Preparing pink pickled ginger

This snack comes out a beautiful soft pink color. Looks original with white rice or sushi. Read this article about what other dishes you can cook with pickled ginger. Even pork knuckle can be baked in the oven