How to make pickled ginger at home?

Marinated ginger at home will allow you to preserve the valuable properties of this spice, because in its fresh form it quickly dries up, turning into ordinary-looking beige-grayish lumps. Ginger is known from antiquity in many eastern countries, where it is cultivated culturally. This is a beautiful plant with flowers similar to orchids. But the food is used only the root, which has a kind of sprouts, thanks to which ginger got its name. In translation from Sanskrit this word means "horned".

Marinated ginger at home is easy enough to cook. To do this, take 0.3 kg of root, salt to taste, half a glass of wine vinegar, one and a half tablespoons of sugar, three tablespoons of red wine and water. We remove the tubers, cut them into thin slices, place them in a saucepan. Next, pour the roots with boiling water and boil for about 4 minutes, pour out the water and cool the ginger. The marinade consists of sugar dissolved in hot water, vinegar and wine, which must be mixed and poured into the chopped tubers. Then, the ginger is kept at room temperature for about 3 days, and after the completion of the marinating process is stored in the refrigerator.

In some cases, pickled ginger at home is prepared in a different way. Necessary ingredients: half a kilo of ginger root, 0.1 liters of rice vinegar, a tablespoon of sugar, salt. You should also start with cleaning and cutting into circles. Next, "petals" must be mixed with salt and left for an hour. Rice vinegar pour into a saucepan, add sugar and warm it over a small heat until the sugar has melted. After that, the mixture must be brought to a boil. Pieces of root should be extracted from salt, dried with a paper napkin from juice, put in a sterilized jar and poured with a hot marinade. The container must be rolled and cooled at room temperature. Keep refrigerated.

Ginger pickled pink is obtained in various ways. In Russian conditions, this effect is usually achieved due to the addition of beet juice or a piece of beetroot in the blanching stage. But this is a fake. In Asian countries, pickled ginger at home ("Amazu Shoga" or "Gary Jinger") is made from young tubers that contain flavonoids - anthocyanins, they come in gentle pink with contact with vinegar acid. If you want to make a real "tsukemono" (yap. - pickled vegetables), then in the supermarket you should try to find ginger with a very thin skin or grow it yourself.

Popular in recent times pickled ginger for weight loss is, in fact, a commercial "chip". This product is really low-calorie, contains a lot of vitamins, amino acids, magnesium and calcium salts. It improves digestion, "warms up" and dilutes the blood. It can be used as an additive to food, but waiting for miraculous results without physical activity and an appropriate diet is not worth it. In addition, they should not abuse people with ulcers, gastritis, pregnant and lactating women.