Ginger is very popular because of its positive effects on he alth and its pleasant aromatic aroma. Unfortunately, if the tubers are stored for a long time, they lose their taste. You then get a biting spiciness that overshadows the fine aroma. You can easily boil down fresh, plump ginger bulbs and preserve them this way.
How to preserve ginger?
Ginger can be preserved by canning or pickling. When canning, pieces of ginger are boiled with preserving sugar and stored in sterilized jars, while when pickling, ginger is cut into fine strips and poured over with a rice vinegar broth. Both methods guarantee a shelf life of several months to a year.
Canning ginger
Despite the sugar content, you can also season s alty dishes with this preserved ginger. Try it – it tastes great!
Ingredients
- 350 g peeled ginger
- 350 g preserving sugar 1:1
- Jars with twist-off lids
Preparation
- Sterilize the jars in boiling water for 10 minutes and drain on a kitchen towel.
- Dice the ginger finely.
- Puree half of the ginger with the hand blender.
- Bring everything to the boil with the preserving sugar and simmer for a few minutes.
- Make a jelly test: Place 1 teaspoon of the ginger jam on a small plate. If the mixture is firm after a minute, you can pour the boiling hot ginger into the jars.
- Close immediately and turn upside down.
- The preserved ginger will keep for a few months if stored in a cool, dark place.
It is not necessary to additionally cook it in a pot or oven as the ginger is preserved by the sugar.
Pickling ginger
What would sushi be without delicious pickled ginger. Gari is easy to make yourself.
Ingredients:
- 400 g fresh ginger
- 200 ml rice vinegar
- 4 tbsp sugar
- 2 tsp s alt
- small jars with twist-off lids
Preparation
- Peel the ginger and cut it into very fine strips.
- Spread the ginger slices on a kitchen board and sprinkle with s alt.
- Pour rice vinegar and sugar into a pot and bring to the boil briefly.
- In a second pot, bring water to the boil and blanch the ginger.
- Drain and pour the ginger into the glasses.
- Pour the hot vinegar mixture over it and close immediately.
- Let it sit for about a week.
The pickled ginger will keep for at least a year in a dark, cool place.
Tip
You can make a very tasty ginger tea from the sweet ginger paste. Simply put one or two teaspoons of the paste in a cup and pour hot water over it.
