Pickled ginger at home will allow you to preserve the valuable properties of this spice, because when it is fresh, it dries out quickly enough, turning into plain-looking beige-grayish lumps. Ginger has been known since antiquity in many eastern countries, where it is cultivated culturally. This is a beautiful plant with flowers similar to orchids. But only the root is used for food, which has peculiar processes, due to which ginger got its name. Translated from Sanskrit, this word means "horned."
Pickled 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. Peel the tubers, cut into thin circles, place in a pan. Next, you need to pour boiling water over the roots and boil for about 4 minutes, pour water and cool the ginger. The marinade consists of sugar, vinegar and wine dissolved in hot water, which must be mixed and added to the chopped tubers. Then ginger is kept at room temperature for about 3 days, and after the completion of the pickling process, it is stored in the refrigerator.
In some cases, pickled ginger is cooked differently at home. Necessary ingredients: a pound of ginger root, 0.1 liters of rice vinegar, a tablespoon of sugar, salt. You must also start by cleaning and slicing. Next, the "petals" must be mixed with salt and left for an hour. Pour rice vinegar into a pan, add sugar and heat over low heat until the sugar melts. After which the mixture must be brought to a boil. Pieces of the root should be removed from the salt, dried with a paper towel from the juice, put in a sterilized jar and pour another hot marinade. The container must be rolled up and cooled at room temperature. Keep refrigerated.
Pickled pink ginger is produced in various ways. Under Russian conditions, this effect is usually achieved due to the addition of beet juice or a piece of beet at the blanching stage of the tubers into the water. But this is fake. In Asian countries, pickled ginger at home ("Amazu Shoga" or "Gary Jinger") is made from young tubers that contain flavonoids - anthocyanins, which, when exposed to vinegar acid, give a delicate pink color. If you want to make real “tsukemono” (jap. - pickled vegetables), then in the supermarket you need to try to find ginger with a very thin skin or grow it yourself.
Recently pickled ginger for weight loss is, in fact, a commercial "chip." This product is really low-calorie, contains many vitamins, amino acids, salts of magnesium and calcium. It improves digestion, “warms” and thins the blood. It can be used as a food supplement, but you should not expect miraculous results without physical activity and an appropriate diet. In addition, they should not abuse people with ulcers, gastritis, pregnant and lactating women.