Homemade Pickled Ginger – 6 Savory Homemade Recipes

If you wanted to add some bright colors to your everyday life, make homemade pickled ginger. Look at the successive photos of the recipes, appreciate the unique taste and amazing usefulness of the Japanese seasoning. Find out different pickling options and dishes that ginger is served with. Read more...

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Homemade pickled ginger is a much-needed exotic note for any dish.

Discover perfect, tested recipes for homemade pickled ginger on the web page 1000.menu. Try versions with vodka, reddish and snow-white dry wines, with pieces of beets and carrots.

For pickling, you need to choose roots with light, thin and elastic skin without spots or blemishes. The pulp of the freshest ginger root is juicy and aromatic, the cut is smooth and even. When cut, a stale tuber looks like fibrous bast; there is practically no smell or juiciness. The freshest young ginger root is heavier than the old one.

The 5 most commonly used ingredients in homemade pickled ginger recipes:

Product	Calories kcal per 100g	Proteins g per 100g	Fats g per 100g	Carbohydrates g per 100g
Sugar	398			99.7
Ginger	80	1.8	0.8	15.8
Rice vinegar	20			0.5
Beet	49	2		11
Rice wine	256	0.2	0.2	52.2

A fascinating recipe:
1. Peel the ginger root.
2. Cut into thin slices.
3. Place in a gastronorm container and sprinkle with salt.
4. Leave it overnight (that is, in the dark) to salt it.
5. Pour half a glass of vinegar into 0.5 liters of water and add the same amount of sugar.
6. Place lightly squeezed ginger slices in a saucepan.
Pour in half of the marinade. Cook from the moment of boiling for 10 minutes. 7. Select the boiled ginger and transfer it to a storage container.
Pour in the remaining marinade. 8. Close tightly.
Keep refrigerated. 9. After two days, the ginger is ready.

5 of the fastest recipes for homemade pickled ginger:

Name of the dish	Preparation time	Calories kcal per 100g	User rating
Reddish pickled ginger	1 hour 35 minutes	73	+10
Pickled ginger for the winter	1 hour 40 minutes	52	+7
Pickled ginger for weight loss	6 hours	115	-3
Pickled pink ginger	13:00	41	+5
Ginger pickled with vegetables	3 d 2 h 25 min	84	+53

Helpful tips:
• To make the ginger have a pleasant pink color, you can add a slice of pure beets or beet juice to it.
• The taste will be more exotic if you use rice, apple, plum or wine vinegar for pickling.
• Pickled ginger has the properties of a natural pain reliever, so it can be used for migraines.
• Ginger root has excellent antibacterial properties, therefore it is highly recommended for people with low immunity.

How to Make Pickled Ginger: 3 Appetizers and 1 Salad

The first idea that comes to mind when we hear about pickled ginger is that it belongs to Japanese cuisine. In our country, there are more and more fans of sushi, rolls, specially prepared fish or other seafood every year. Various spices give them their typical taste, and pickled ginger is one of them.

A favorite of oriental cuisine

Why does this particular spice cause special enthusiasm among everyone who tries it for the first time? The very sight of pink or burgundy thin petals served in addition to the main dish makes you want to try them as soon as possible. In oriental cuisine, it is believed that it adds a slight piquancy to all dishes and highlights their taste.

Pickled ginger is not an independent dish; it is used to “refresh the taste” after consuming a dish and to prepare taste sensors for later. But not many people like the typical taste of this root. Residents of the Land of the Rising Sun say that the taste of any product must be realized and felt.

Those who have encountered oriental cuisine for the first time have a question about the color of the pickled snack, because the freshest root is yellow. Ginger is specially colored with artificial colors or beet juice to give an aesthetic appearance to the dish with which the appetizer is served. Pink petals blend very harmoniously with any dish on the table and give this dish an elegant look.

General rules for marinating

Preparing pickled root is quite simple.
Naturally, you can buy it in the store, but it’s better to try cooking it yourself, it won’t take much time. There are many recipes for pickling ginger at home, but they all include a sequence of actions that is similar for everyone:

The root must be cleaned in advance. For pickling, it is better to take a young root; it peels better, its flesh is juicy, and when cut, a tart smell is felt. It is easy to clean - you just need to take a small knife with a serrated blade or a teaspoon and just scrape.
Cut the ginger into thin strips. It is better to do this along the grain, and an ordinary vegetable peeler is suitable as a tool for cutting at home. Use it to cut thin root petals. A very sharp and narrow knife can also cut thin short strips.
Pour hot water over the root for a couple of minutes to get rid of excess bitterness.
Prepare the marinade. Fundamentally: there is no need to boil, you just need to wait until all the ingredients dissolve in hot water.
Pour the hot marinade over the prepared root.

There is no need to boil the ginger during the manufacturing process! This will deprive it of all the necessary parameters and a specific refreshing smell. Pouring boiling water will reduce the concentration of essential oils, but will not affect the healing properties of the root.

Traditional marinating recipe

For this method of pickling ginger, only basic ingredients are useful:

ginger root, 200 g;
salt, 2.5 teaspoons;
sugar, 3 tablespoons;
rice vinegar, 1.5 cups.

Place the prepared and chopped root in a container and add 1.5 teaspoons of salt there. Mix carefully and leave for a couple of minutes. Meanwhile, prepare the marinade. Combine the remaining salt, sugar and vinegar in a saucepan and heat over low heat until completely dissolved.

Remove the pan from the heat, add chopped ginger into it, from which you need to wash off excess salt in advance, close the lid and let it cool one hundred percent. We put the cooled snack in the refrigerator for three days, after which we put the finished product into sterile jars and put it in the refrigerator for storage.

Rice vinegar is red in color, so the color of the finished root will not be any different from ordinary pickled ginger, which is sold in hypermarkets.

Marinating with vinegar and beets

Rice vinegar is not found in the kitchen of every home.
Therefore, the following proposed recipe will give a hint on how to pickle ginger using the most affordable products. To make it you need:

ginger, 100 g;
table vinegar (9%), 100 g;
water, 3 tbsp. spoons;
sugar, 4 tbsp. spoons;
salt, 1 full teaspoon;
fresh beets, 2-3 thin slices.

Prepare the marinade. To do this, place water, salt, sugar, vinegar in a small saucepan, bring to a boil (do not boil) and turn off. In another container we put the prepared root and beet slices and fill everything with marinade. Close the lid tightly, cool and place in a cold space for three days. After this, put the finished product into jars and store in a cool place.

There is nothing complicated in the process of making an oriental snack. Pickled ginger is such a versatile thing that you can vary the taste and color of the snack, showing creativity when making it. Alternatively, you can add any vegetable that has a strong taste and rich color, for example radishes, radishes, carrots.

Ginger and radish

ginger, 80 g;
salt, 1.5 teaspoons;
large radishes or reddish radishes, 3-4 pieces;
rice vinegar, 100g;
water, 200 g;
salt, sugar, 1.5 tbsp. spoons (for marinade).

Add 1.5 teaspoons of salt to the prepared ginger root and thinly sliced radishes and leave for half an hour. Prepare the marinade by mixing rice vinegar, water, salt and sugar, and heat the mixture to a boil.

Pour the marinade into a container with vegetables and root, close the lid tightly and, after cooling, place in the refrigerator for 2-3 days. The number of ingredients indicated is larger so that you can diversify the amount of vegetables added to your own taste.

Pickled ginger can be served not only as an appetizer in Japanese cuisine, but also used as an ingredient in regular salads.

Vegetable salad with pickled ginger

For production you will need:

forks of Chinese cabbage;
apple;
bell pepper;
greenery;
pickled ginger;
lettuce leaves;
tomatoes;
vegetable oil and honey, 1 tbsp. spoon;
lemon;
salt.

We thoroughly wash the vegetables, dry them with a cardboard towel and cut them into strips or finely chop them. Sprinkle the sliced apple with lemon juice to prevent it from darkening in the salad. To make the dressing, mix watery honey and vegetable oil in a separate bowl. Salt the chopped vegetables to taste and pour in the dressing.

Pickled ginger

In the comments to my article “Scorching Asian Ginger” there was a “cry of the soul” from Krin, she really wanted a recipe for pickled ginger. And so, looking through my notebook, I found this recipe. I don’t remember where I got it on the Internet or read it somewhere. Many thanks to the creator! Only with this recipe did everything work out for me because it was necessary.

Pickled ginger

There are several recipes on the website, but my marinade is completely different. Try it!

Pickled ginger

I bought pickled ginger for sushi and really liked it! I read that you can cook it yourself, so I did it! I eat it without sushi! Very tasty!

Pickled ginger

I brought this recipe back from a recent trip to Korea. Recently, I became firmly hooked on ginger – in tea, in baked goods, and in dishes. Who would believe that six months ago I couldn’t stand him. But I especially like pickled ginger; I can eat it just like that. But the tastiest thing, of course, comes from sushi. It is worth saying that it is without preservatives and everything else that is not suitable for us (there are already a couple of recipes for pickled ginger on the website, but mine still differs).

Pickled ginger

Recipe from the magazine “Recipe Collection – Sushi and Rolls”

Pickled ginger

For almost everyone, ginger is still exotic. But those who are familiar with him will never give up on him. It is used in the preparation of a wide variety of delicious dishes. For lovers of this plant, I am posting the usual recipe for pickled ginger.

Pickled ginger “Frisky”

I really love making rolls and sushi myself. What is sushi without ginger?! Why buy pickled ginger in the store at exorbitant prices and with some other dyes and strange additives, if you can quickly and easily create it at home. I would like to share with you a recipe for pickled ginger when you need it here and at the moment)))

Ginger pickled with vodka

The usual recipe))) is prepared in 10 minutes from simple ingredients, and marinated for 5-6 hours. I'm sharing.

How to pickle ginger at home

The recipe that we will offer you will give your table and Japanese-style menu that special taste of pickled ginger that is served in sushi restaurants.

The only difference is its color. Pickled ginger prepared at home will be creamy in color. But you can use a culinary trick - add a small slice of fresh beets to the marinade for it. This way you can achieve the ginger color of the best Japanese restaurants. To make pickled ginger at home, take only the freshest ginger root, not wrinkled, with a narrow elastic skin. This kind of ginger will not let you down and will ultimately give a good result.

Necessary equipment and ingredients

To cut ginger, it is best to use not a table knife, even if it is very well sharpened, but a vegetable peeler. It is with its help that the thinnest plastics from ginger root are cut.

To make ginger in a marinade, you will need ginger root itself (200 g), rice vinegar (1.5 cups), salt (1.5 tsp), marinade salt (half a tablespoon), sugar (2 tablespoons ).

How to make pickled ginger

Peel the ginger and cut into plastic pieces with a vegetable peeler. Sprinkle with salt, rubbing the stripes on all sides. Let them sit in salt for now. And we will prepare the marinade.

Mix vinegar, sugar, salt for the marinade, cook the marinade over medium heat, but not for long, almost until the salt and sugar dissolve in it. Rinse the ginger from salt in a colander. Now pour the prepared hot marinade over the ginger and let it cool.

Comments

July 10, 2015 mike_sv #

March 1, 2016 marina139311 #

March 1, 2016 mike_sv #

March 1, 2016 marina139311 #

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