Ginger is long since used in Asian cookery. Its tart aroma and burning taste do dishes and drinks by more saturated. Besides, health giving qualities of ginger, especially ability to strengthen immunity and to have beneficial influence on an alimentary system are widely known.
It is required to you
- - ginger root;
- - rice vinegar;
- - dry pink wine;
- - 2% vinegar;
- - basil;
- - sea salt;
- - sugar;
- - glass or ceramic ware;
- - sharp knife or vegetable cutter.
Instruction
1. Marinated ginger it is stored longer, than a fresh root therefore prepare exotic snack for the future. Choose in supermarket a strong root, smooth to the touch. At home wash up ginger and a sharp knife accurately husk, keep in mind that the baking plate skin contains the greatest stock of aromatic substances and essential oils.
2. Rub a ginger root with coarse sea salt in the evening, cover with food wrap and leave on a table on all night long. In the morning well wash out a root. The vegetable cutter or sharp knife ginger thin plates along fibers.
3. Make marinade from 100 g of rice vinegar, 2 tablespoons of dry pink wine, 1 teaspoon of sea salt and 2 tablespoons of sugar without hill. If there is no rice vinegar, part usual up to 2% and let's infuse on a basilica within several hours.
4. Mix marinade to full sugar remelting and salt. Put the cut ginger in ceramic or glasswares. Pour marinade in capacity with a root, densely close a cover.
5. Put ware to the dark cool place. In 6-7 days, snack will be ready, and you will be able to serve it to sushi, rolls or just rice. Further it is necessary to store marinated ginger in the fridge.
6. The hot way of pickling of a root of ginger also increases the term of its storage. Wash up, dry up and clean a root. For a minute lower ginger in the boiling water, then dry and slice thin.
7. For marinade mix 4 tablespoons of dry pink wine, 2 tablespoons of vodka, 4 tablespoons of sugar without hill. Put mix on fire and wait for boiling and also full sugar remelting. Pour in 200 ml of rice vinegar in marinade and bring to the boil.
8. Put slices of a ginger root in a glass jar and fill in with a warm marinade, at once close a cover. When contents banks completely cool down, put ware in a cold spot for 3 days. You store marinated ginger in the fridge up to 3 months.