The person interested to try sushi goes for this purpose to the Japanese bar or restaurant. And some prefer to prepare this delicacy independently, the benefit almost all products can be bought in more or less large supermarket. "Almost", because marinated ginger possesses quite limited period of storage and is unprofitable to sell it in finished form. However it is possible to try to pickle ginger and independently.
It is required to you
- 200 g of a root of ginger
- 200 ml. gelding
- 100 ml of rice vinegar
- 1 tablespoons of honey
- 1 tsps of salt
- it is a little beet
Instruction
1. Pickling of ginger begins with its purchase. Try to choose young roots without rigid threads in pulp. The root is younger, the it more small, and the is lighter than it a thin skin. Old roots can be taken too, but consider that it is necessary to cook them slightly longer.
2. There is a wish to stop a little on a gelding. The gelding is the original product delivered from Japan, the low alcohol rice wine having sweetish smack and specific aroma. If you couldn't find it, use plum or any other wine, the taste of ginger is it will suffer not really strongly.
3. Divide a ginger root into separate pieces, clean them from a thin skin with a sharp knife.
4. Boil in a pan water about a halfliter with salt, lower in it ginger for 2-3 minutes. Old roots can add minute - another that those became softer. Get the boiled pieces from water, dry, let's cool down and chop on the vegetable cutter thin slices across fibers.
5. For preparation of marinade mix a gelding, rice vinegar and honey in a separate saucepan. Warm mix before formation of a white cap and at once remove it from fire. If you want to receive pink color, add couple of beet shavings to marinade then fill in with marinade the chopped ginger. Leave roots for pickling at the room temperature at 1-2 days then remove them the fridge and use as required.