What is pickled ginger?

pickled ginger is a drunk ginger root, which is traditionally served with sushi food. Fresh ginger is marinated in a solution of vinegar and sugar to draw a sweet and spicy taste. This variant of ginger is also commonly referred to as the ginger Gari, its Japanese term or sushi ginger.

Ginger is a type of root plant that is often used for medicinal and culinary purposes. The ginger root is a popular ingredient in cooking and can be transformed into spices or flavors for a range of food and refreshments including soups, candies and drinks. It is often used raw or cooked in many Asian cuisines. Pickled ginger is a popular variation of cucumber, which appeared from Japan, where Ginger is often integrated into meals as an aroma, especially next to sushi.

Typical Japanese sushi or sashimi food is accompanied by two sides, wasabi and ginger. wasabi is generally used to flavor sushi or sashimi. Pickled ginger ornament, However, usually consumes after eatingSushi and Sashimi, either between the bite or at the end of the meal. Eating pickled ginger is said to refresh the floor for a cleaner and cleaner tasting. While pickled ginger is usually served with sushi, it can also enjoy it on itself, with other dishes such as salads or rice.

The addition of pickled ginger as side ornaments in sushi also draws on its alleged healing properties. The pickled ginger originally thought to settle the stomach after eating and ensure smooth digestion of fish and rice. The consumption of pickled ginger was also believed to face undesirable side effects and diseases that could emerge from food unhealthy or contaminated fish.

The characteristic pink coloring of pickled ginger is attributed to the Brining process. Naturally fermented ginger can occur in shades of light yellow pink. Some commercial manufacturers add secondary coloring books, usually beet juice or synteTical food color E124, for brighter and more recognizable shade of pink. Pickled ginger can be purchased in advance in stores or can be modified at home without preservatives and artificial color.

Traditional brining solution dissolves sugar in vinegar and for its milder taste and less fibrous texture is chosen fresh young ginger. The root is sliced ​​very sliced ​​and salty to pull out the moisture. The sugar and vinegar solution is then cooked and poured hot over the raw slices of ginger. The ginger mixture is stored in the refrigerator overnight to allow fermentation. Pickled ginger slices can be stored in the refrigerator for up to one month, during which the light pink color will continue to develop.