This recipe I brought back from a recent trip to Korea. Lately I "hooked " on the ginger - in tea, and pastries, and meals. Who would believe that six months ago, I have it on the spirit can not stand. But I especially like the pickled ginger, it can and just eat. But tastier, of course, with sushi. Needless to say that he is free of preservatives and other things we don't need (the site already has a couple of recipes for pickled ginger, but mine is still different).
|Cooking time 20 minutes||Number of servings -|
First of all clean the root. Asia is doing the usual spoon.
Cut into thin slices - the thinner the plate, the tastier then it will be snack.
Boil 1 Cup of water, add salt and pour the prepared ginger. After 5 minutes the water is drained.
Boil second Cup of water with 1 tbsp. of sugar. Pour the ginger and leave in sugar water until cool. Add the bite (you can add a slice of beet to give a beautiful pink color) and at night put into the refrigerator.
In the morning pickled ginger ready to use. Stored in a sealed jar of pickles in the fridge, however, more than a week I have never left.