Winter is the best time to improve the diet, and diversify the tea party with all sorts of twists. One of the most exotic fruits for this can be called ginger root, characterized by a special spicy taste. The article examined in detail how to turn fresh ginger into a fragrant billet for the winter, with step-by-step instructions and a photo.
Selection and preparation of ingredients
In order to learn how to make preparations from ginger, you should master the skills of choosing the ideal ingredients for this. This is the main condition for such dishes, since the success of their preparation, first of all, depends on the quality of the starting products. However, often this does not cause special difficulties even for novice cooks.
A high-quality and fresh root must necessarily be resilient and dense to the touch, the peel must have a rich golden hue, be even and smooth
If in front of you in a supermarket is tuberous ginger, with all kinds of thickenings and large eyes - this is an old root root. Such a product is safe for humans, however, dishes based on it will be less aromatic and saturated. Besides, the root should not have putrid foci, as well as traces of pest damage, which almost always sharply negatively affects the taste.
For other fruits and other fruits put forward similar requirements. They should be resilient, juicy, have a pleasant smell, and also not contain traces of damage by pests and fungi. This is the only way to avoid bitterness and other troubles.
Important! Products should not have a sharp chemical or simply uncharacteristic odor, which indicates their excessive treatment with protective equipment. Such fruits are not recommended for use, as they may contain an increased concentration of all kinds of toxic compounds.
Pre-preparation of ingredients involves standard cooking procedures. All products must be thoroughly cleaned under running water from soil residues and other contaminants, and then dried well.. Next, ginger needs to be peeled with a kitchen knife or potato peeler. The remaining fruits are cleaned as necessary, if provided by the recipe.
Step-by-step recipes for harvesting ginger for the winter
Today, cooking simply replete with a variety of dishes based on ginger root, but not all of them have become really popular. Often this is associated with increased heat treatment, which negatively affects the beneficial properties of the final product. Below is considered the most useful and delicious set of recipes, loved by many hostesses.
Pickling
400 g30 minutes
table vinegar (9%)
2 tbsp. l
Nutritional value per 100 g:
- Cut the ginger into as thin slices as possible, and then fold them into a deep, pre-sterilized jar.
- Put 500 ml of water in a separate container, bring it to a boil, and then salt well.
- Pour the cooked slices with boiling mixture for 5 minutes, and then drain the liquid.
- Combine the remaining water and sugar, and then boil the mixture and pour ginger on it.
- Set the container aside and cool.
- After everything has cooled down, add vinegar to the jar, close it with a tight lid and transfer to the refrigerator.
- Pickle root should be at least 24 hours. After this time, the dish becomes completely ready for use.
Did you know? In ancient times, ginger was used as a monetary unit. It was actively and fairly widely used by Phoenician sailors, as a measure of the value of a particular product.
With lemon
1 l 4 hours
Nutritional value per 100 g:
- Cut the root tubers with rings (1-2 mm thick) and dip them in cold water.
- Soak the slices in water for 2-3 days, and be sure to change the fluid at least 3 times a day.
- Drain and place the soaked ginger in a separate bowl, and then combine with finely chopped lemons.
- Sprinkle everything with sugar, mix gently, and then set aside for an hour. During this time, the sugar will dissolve, and the mixture will be saturated with lemon juice.
- Transfer the sugar-fruit mixture to the pan, and then simmer for about 15 minutes.
- Leave the mixture to cool, then reheat and boil for about 15 minutes.
- Cook a few more times until ginger becomes clear.
- Pour the hot mixture into sterile jars and roll it under the lid. This twist is especially good in winter, as an alternative to regular jam.
Important! During boiling, the fruit-sugar mixture should be stirred regularly, otherwise it will burn out and acquire an unpleasant aftertaste.
With honey and lemon
750 ml 3 hours 20 minutes
Nutritional value per 100 g:
- Grind the ginger on a fine grater and place in a separate container.
- Make a smoothie out of lemons, for this you need to grind them on a blender.
- Add grated ginger and honey to the chopped lemons, and then mix everything thoroughly again until smooth.
- Place the mixture in a sterile jar and close the lid. The resulting product is the perfect complement for tea, especially during a severe cold.
Compote with apples
3 L3 hours 20 minutes
Nutritional value per 100 g:
- Cut the ginger into half rings and place it in a deep bowl.
- Peel the apples from the seeds, chop them into small slices, up to 2 cm thick.
- Remove the zest from the lemon, then combine with ginger and apples.
- Pour the fruit with water, and then add sugar, honey and cinnamon to them.
- Bring the mixture to a boil, boil for 2–5 minutes, pour into sterilized jars and roll under the lid.
- Soak the apple drink until it cools down under a warm blanket for at least 24 hours.
Did you know? The first to start compote was the French. The dish had a more dense consistency than the modern one, and was a thick mixture of boiled fruits.
Cabbage with Ginger
2 l30 minutes
White cabbage
1 kg
Nutritional value per 100 g:
- Grate ginger on a fine grater, chop the garlic into a small dice, and cut the chili peppers into thin rings.
- Cut the cabbage into small cubes, chop the carrots on a fine grater, and then mix the vegetables thoroughly.
- Place a mixture of cabbage and carrots in a pre-sterilized jar.
- In a separate bowl, mix water, salt, sugar, vinegar, soy sauce, coriander, minced garlic, ginger and chili.
- Pour the marinade over vegetables, and then close the jar with a tight lid and put it in the refrigerator for 2-3 days.
Important! It is necessary to add the liquid in a cold, unboiled form, otherwise the vegetables will lose their structure and aroma.
Household storage rules
After the ginger has turned into a fragrant preparation for the winter, the dishes should be provided with appropriate storage conditions. This is the only way to ensure that the workpieces can please with an abundance of taste and aroma after many weeks. Cold-marinated dishes are stored in the refrigerator at a temperature of 0 ... + 5 ° C. This makes it possible to maintain twists for 4 weeks.
Hot canned foods are stored in a basement, vegetable store or cellar, at a temperature of no more than + 15 ° С. This allows you to save them up to 3 years. At room temperature, the shelf life of such blanks is reduced significantly, therefore, it is recommended to use them within a year after preparation.
Despite the fact that for many, ginger remains a medicinal plant, the root can become one of the best ingredients for all kinds of canned foods. Its spicy and rich taste will be an exquisite addition to all kinds of salty and sweet products, as well as the main highlight of winter spins. Use the recipes described above, and you will see this.
