Marinated ginger is incredibly good as a snack for a wide variety of dishes, not to mention sushi and rolls. The spicy taste of ginger with a citrus note perfectly complements the taste of dishes and contributes to better digestion. It is not difficult to prepare marinated ginger at home, and the taste of the snack surpasses store-bought counterparts.
Ingredients
- Fresh ginger — 500 g
- Boiling water — 1.2 L
- Salt — 1 tsp for rubbing ginger
For the marinade
- Beetroot — 130 g (1 pc)
- Water — 240 ml
- Wine vinegar (or apple cider vinegar) — 120 ml
- Sugar — 80 g
- Salt — 1 tsp
- Red wine (optional) — 50 ml
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Cooking Instructions!
Prepare the necessary ingredients.
Cut the ginger root into pieces convenient for cleaning. Clean the ginger, scraping off the top layer with a teaspoon or not very sharp knife.
Wash the ginger, rub with salt (1 teaspoon) and place in a tight bag. Close the bag and crush it a little to make the salt evenly cover the ginger. Place the ginger in the refrigerator for at least 3 hours.
Wash the ginger pieces from salt residues and dry with a kitchen towel.
Cut the ginger into very thin slices. This must be done along the fibers. You can use a vegetable knife, a special grater or just a very sharp knife to cut the ginger.
Pour 1.2 liters of boiling water over the sliced ginger. Add 1 teaspoon of salt. Stir and let stand for 15 minutes.
Wash the beets, peel and cut into thin slices. Put the sliced beets in a saucepan, pour in water for the marinade (240 ml), wine vinegar, salt, sugar and, optionally, red wine. (I did not use wine, but added a little more beets to get a more intense color.) Bring the contents of the pan to a boil, turn off and let stand for 5-10 minutes.
Remove the ginger from the salt water and place it in a clean jar (I used a 500 ml jar).
Pour the marinade over the ginger in the jar. Do not add beet slices.
Close the jar with a clean lid and leave the ginger to cool completely at room temperature.
Put the cooled ginger in beet marinade in the refrigerator. The marinated ginger can be used as early as the day after marinating.
