【ゆで汁捨てないで】新生姜の甘酢漬け【自家製ガリ】

【ゆで汁捨てないで】新生姜の甘酢漬け【自家製ガリ】

Let’s make sweet pickled ginger! The so-called sushi restaurant “Gari” Actually, this recipe is the second video adaptation For the latest edition of 2024, don’tthrow away the boiled water. Gari tomatoes are delicious, added Fresh ginger is in season twice: through August, and September through
October for those available in the fall. How hard is it to make? Even beginners can do it. The procedure is in 4 steps Make sweet vinegar, cool, slice ginger,
quickly soak in hot water, bottle. Ingredients 400 g fresh ginger, 100 g sugar,
12 g coarse salt, 240 ml vinegar sweet vinegar Put vinegar, sugar, and salt in an
enameled or stainless steel pot, bring to a boil, turn off the
heat, and allow to cool. ginger slice Cut the ginger into sections. Fresh ginger is fresh and its fibers are soft. It is characterized
by its moderate pungency. Basically, do not peel the skin of fresh ginger, but scrape off
any dirt with a spoon. If there’s a damaged part,
I’ll cut it off with a knife. Wash, drain, and slice. Using a slicer is convenient. But
be careful not to hurt yourself! Slice ginger along the fibers Along the fiber? What does that mean? When you cut along the fibers,
the cross section is smooth. Are these horizontal lines ginger fibers? The horizontal line of ginger is not a fiber. The fiber is
perpendicular to the line. It’s time to remember to boil some water. Also, the storage jars should be
sterilized by boiling or disinfecting with alcohol. Acid-resistant glass
bottles are recommended. The lid should be as non-metallic as
possible to prevent rusting from the salt. The last part was dangerous, so I cut it with a knife without overdoing it. Put in boiling water Place ginger in boiling water
and soak for about 30 seconds. Rather than boiling,
just dip it in quickly. This boiled water can be used without discarding it. Wow, I thought you were going to throw
it away. Yes, it does smell like ginger. Drain in a colander. put into a bottle Fill sterilized jars with ginger. I prepared three empty coffee
bottles, but I only needed two. Empty coffee jars are acid- and salt-resistant, making them perfect
for sweet-and-sour pickling. For more information, see my last
video, about empty coffee bottles. Pour in the sweet vinegar. Don’t let the ginger get
out of the pickling liquid. preservation Cover and store in the refrigerator. Huh? It’s not pink, is it? Then let’s work our magic. Wow, the next day the color turns pink. The anthocyanin pigment in fresh ginger combines with vinegar
to give it a pink color. I would also add lemon
juice to the ginger syrup. How long can I keep sweet pickled ginger? One season. Approximately three months.
Well, it will last longer than that. Color gradually fades. No problem to eat. Utilization of boiled water What do you do with the boiled water that you saved instead of throwing it away? If you want to make a ginger drink,
add sugar, heat, and lemon juice. For soup, add water, bring to
a boil, chicken broth and sake. Add tofu, chives, beaten egg, soy sauce,
and sesame oil after turning off the heat. The trick is to add water to the boiling water. If you make it only with
boiled water, it will be too spicy. Yummmm, tangy and delicious ginger soup. I’m glad I didn’t throw
away the boiling water. Use of sweet and sour pickles Vinegared dishes, stir-fried meat with
sweet and sour sauce, substitute for red pickled ginger, rice dishes. Chopped and
mixed with rice with the pickled juice. One last dish Put it on tomatoes, gari-tomato. Mentsuyu,
olive oil and soy sauce to taste. Yes, yes, a little spicy and refreshing. I’d top it with plenty. horror story You are a genius to utilize the boiled ginger without throwing it away! Well, of course. There’s also the aroma of
ginger in the boiling water. Really smells like ginger. She makes soup from boiled water. Looks delicious. Of course! Let’s taste it. hacking cough Soup is very hot. The spiciness of the ginger dissolves more than expected. You can’t underestimate
boiled water either. I’d have to add water to
dilute it to make it drinkable. after all I’ve increased to two kinds of soup: egg soup and miso soup. Wow,
that’s a great deal. Huh, I’m full. Well, I’ll see you later. See you again in the Magical Kitchen!

新生姜で毎年漬ける保存食です。
お寿司屋さんの甘酸っぱくて、ちょっと辛いさわやかな「ガリ」を自家製で作ります。
新生姜がたくさん出回る季節にぴったり。

今回で2度目の動画化、今年2024年版では
「ゆで汁捨てずに活用」汁物に
「ガリトマト」を追加

ゆで汁は捨てずに活用できます。
先日作った時はスープにしました。
ピリ辛のジンジャースープに変身させてみてください。

🕒【動画目次】

00:00 主な手順
00:35 材料
00:45 甘酢作り
00:55 しょうがをスライス
02:03 熱湯につける
02:25 瓶に入れる
02:53 保存について
03:31 ゆで汁活用
04:06 使い道
04:30 失敗談

●今年は400g漬けて、インスタントコーヒーのビン（大瓶タイプじゃない瓶）2本分

●ご飯に混ぜて
炊きたてご飯に刻んだ甘酢漬けと漬け汁を混ぜれば簡単な酢飯風。
焼き鮭やアジの干物を混ぜても美味しいです。
もっと簡単なら、ちりめんじゃこや釜揚げしらすをトッピングしても良いですね。
余裕があれば、大葉やみょうがを刻んで乗せてみてください。

●マジカルキッチンホームページ
新しょうがの甘酢漬け（ガリ）レシピ
https://magicalkitchen.com/cooking/shinshogamazuzuke/

●マジカルキッチン使用調理器具紹介ページ
（Amazonに飛びます）
https://www.amazon.co.jp/shop/influencer-28a9f55c

●コメント欄お気軽にどうぞ。
質問、雑談しませんか。お待ちしてます。

★マジカルキッチン、ホームページ
https://magicalkitchen.com/