Pickled ginger, like in a Japanese restaurant: cooking secrets from the chef

Ginger is a very tasty and, most importantly, valuable product that is rich in vitamins and essential minerals. Experts recommend eating it in various forms: raw, added to tea, powdered to season dishes, eaten pickled, and made into delicious drinks.

If you've been wanting to make pickled ginger at home for a long time, but haven't dared, now is the time to do it, and it's easy to do.

Chef Anatoliy Dobrovolskyi shared a recipe on Instagram for the most delicious pickled ginger that you can easily make at home, and it will taste better than restaurant ginger.

Ingredients:

• Ginger root - 200 g
• Rice vinegar - 3 tbsp.
• Salt - 1 tsp.
• Sugar - 2 tbsp.
• Water - 400 g
• Beetroot - 1/2 pc.

Method of preparation:

1. Thoroughly clean the ginger root.

2. Cut it into thin slices.

3. Pour water into a saucepan, add salt, bring to a boil, put the ginger slices in it, and leave for 5 minutes.

4. Pour water into a separate saucepan, add sugar and rice vinegar, and bring to a boil.

5. Put the ginger in a colander to drain the salt water.

6. Put the beets in a jar, ginger on top, and pour the hot marinade, close the lid, and leave for 2-3 hours to infuse well.