Aromatic Homemade Ginger Infused Liquor
Aromatic Homemade Ginger Infused Liquor
How to Easily Make Ginger Infused Liquor with Fresh Seasonal Ginger & Tips for Peeling Ginger!
As autumn deepens, you’ll notice an abundance of seasonal ingredients like fresh ginger, chestnuts, and peanuts at the market. These ingredients, best enjoyed during their peak season, not only offer delightful flavors but also contribute to our health. Making this ginger-infused liquor now will allow you to savor its best taste. Today, I’ll guide you through the simple process of creating this fragrant ginger liquor using fresh, seasonal ginger. It’s remarkably easy, so follow along step-by-step, and anyone can achieve a delicious result!
Ingredients- Fresh Ginger: 200g
- Mirin (or Cheongju/Soju as substitutes): 500ml
Cooking Instructions
Step 1
To select good, fresh ginger, look for firm pieces. Ginger with thicker, broader ‘feet’ and multiple segments attached to one lump is ideal. For long-term storage, keep it in the refrigerator at 0-5°C, wrapped individually in newspaper. Alternatively, you can store it buried in soil or a similar cool environment and unearth it as needed. This method helps maintain its freshness longer.
Step 2
Since fresh ginger is in season now, its skin is thin and easy to peel. After brushing off excess dirt, a gentle scrub with a kitchen scouring pad will reveal its pale flesh. If there’s any stubborn dirt in crevices, soaking it in water for a short while will soften the dirt, making it much easier to remove during the peeling process. This significantly simplifies the task.
Step 3
To prepare the ginger for cleaning, soak it in running water for about 5 minutes. This helps loosen any soil trapped in the nooks and crannies, making it much easier to wash off later.
Step 4
Ginger often has dirt hidden in its irregular crevices. Instead of peeling it directly, it’s more effective to break off the larger pieces first and then clean out any embedded dirt or debris. This thorough cleaning before peeling ensures a more hygienic final product.
Step 5
The ‘feet’ of the ginger can be quite clumpy. Snap these off first to make them easier to handle. Then, use a kitchen brush or a clean toothbrush to scrub away any dirt lodged in the crevices. This detailed cleaning ensures all impurities are removed.
Step 6
Because fresh ginger has a thin skin, using a small teaspoon to scrape off the peel is much more efficient than a vegetable peeler. Use the rounded edge of the teaspoon to gently scrape away the skin. It should come off easily without much force, thanks to its thinness.
Step 7
See how pale and clean the ginger looks after peeling? For thin-skinned fresh ginger, a small spoon is all you need to peel it effortlessly, even without a peeler. This method helps preserve the ginger’s wonderful aroma and nutrients.
Step 8
Now, let’s thinly slice this bright yellow fresh ginger. If you prefer to add sliced ginger to the liquor, you can increase the amount of ginger used. However, for a more intense flavor, grinding the ginger directly will extract significantly more juice and create a richer liquor.
Step 9
In the past, people would simply slice the ginger thinly and steep it in alcohol. However, to achieve a truly rich ginger liquor, it’s crucial to slice it as thinly as possible, almost like making thin shavings. This thin slicing method is key to a concentrated flavor.
Step 10
Today, I’m combining 200g of fresh ginger with 500ml of mirin (a type of Japanese rice wine used in traditional ceremonies). If you don’t use mirin for ceremonies at home, Cheongju (Korean rice wine) or Soju (Korean distilled spirit) are excellent alternatives. Soju has a higher alcohol content (around 5-12%), but don’t worry – the alcohol will mostly evaporate during cooking.
Step 11
I used the smoothie function on my blender for about 20 seconds. At this point, your ginger liquor is almost ready! It’s remarkably quick and simple.
Step 12
Carefully pour the mixture of ginger and liquor into a fine-mesh sieve, a little at a time, allowing the liquid to strain through. Press down gently on the solids with a spoon to extract as much juice as possible. This ensures a potent ginger liquor.
Step 13
Using 200g of fresh ginger and 500ml of mirin, I ended up with such a generous amount! The high juice content is thanks to the freshness of the ginger. Look at all the ginger pulp that’s left behind. It’s too good to discard; you can use it in other cooking!
