The root of ginger is famous for the useful properties for a human body. It helps to increase immunity, promotes the best digestion of food. It is possible to use it not only in a crude, but also marinated look.
It is required to you
- ginger root;
- salt;
- sugar;
- water;
- rice vinegar.
Instruction
1. Prepare a root. You need to wash out carefully it and to clean from the top peel. If you bought young ginger, then just rub it a rigid brush or clean with a knife. If the root old also doesn't give in to a similar way of cleaning, then rind the peeler, or a usual knife (cut off a thin layer).
2. Cut ginger. For pickling use thin petals of a ginger root therefore you will need a sharp knife with a wide edge. Put a root on a cutting board and accurately cut it thin strips. You remember, the thinner you will make petals, the better the ready-to-eat meal will turn out. Therefore you shouldn't hurry, do it slowly. Lay out the prepared ginger on a bottom of a deep bowl.
3. Heat about three pure liters in a pan, bring it to the boil, add some salt and fill in ginger. Leave a bowl with water for four-five minutes, and then merge liquid. Set aside about a half of a glass of this water aside. Processing of a root boiled water is necessary in order that it became softer and more gentle.
4. Mix the left water, one glass of rice vinegar and three tablespoons of granulated sugar. At will you can take red vinegar which will give to ginger a pleasant pink shade. For bigger tenderness and softness try to replace vinegar with rice wine (it also is pink and white).
5. Fill in a root with the received mix and carefully mix. Leave ginger in marinade for five-six hours (it is possible for the night). Surely you keep it in the fridge.
6. You don't hurry to exempt a ready root from marinade - to store it in it much more safely. Marinated ginger should be used within four weeks. You store it in the fridge, it is desirable in the closed ware.