Pickled ginger for winter

Pickled ginger is a universal snack. Today we will cook it according to the traditional recipe, but I suggest replacing rare ingredients with similar, but affordable ones if desired (or necessary). It does not affect the taste much - the snack turns out wonderful!

Well, let's start cooking:

1. Wash and wipe the ginger root with a dry and clean towel, then remove the skin from it thinly.

2. Pour the amount of water specified in the ingredients into a saucepan, put it on medium heat and bring the liquid to a boil. When it boils, we immerse the peeled ginger root in it. Cook the ginger for 1 minute, after which we throw the contents of the pan into a colander. Let the excess moisture drain, and put the ginger root on a layer of paper towels so that it dries, gently blot the excess moisture.

3. When the root cools and dries, we cut it into thin plates using a special tool for cleaning vegetables and fruits.

4. We are preparing a sterile jar in which we will pickle ginger. It should be dry. We shift the ginger plates into it.

5. In an enameled saucepan, we combine sake (vodka), pink rice wine (grape) and granulated sugar. Put the saucepan on medium heat, heat the liquid until all the sugar crystals dissolve. Pour in the vinegar, bring the mixture to a boil, then remove the pan from the heat.

6. Pour the ginger plates in a jar with hot marinade, seal the lid tightly and let cool at room temperature. After a few hours, the ginger plates will become a beautiful pink color.

We remove the pickled ginger for storage in the cold. After opening, the jar should be stored in the refrigerator (no longer than 2 months).

Bon appetit!