Why should you eat ginger? Recipe for pickled ginger

The root of ginger is a very tasty and healthy product, which has long been used as an acute seasoning for many peoples of the world. By its useful properties, it is close to another, much more known to us plant - garlic. Ginger, also has pronounced bactericidal properties, strengthens immunity, soothes toothache. In addition, regular intake of ginger root promotes the purification of blood, the withdrawal of accumulated in the body of toxins and toxins and, as a result, improves the work of the heart and digestive organs. Essential oils contained in ginger, protect the body from colds, help to relieve bouts of nausea with motion sickness.

Ginger is used in a raw, dried and marinated form. Marinated ginger is most often used in Japanese cuisine, as a seasoning for sushi and other raw fish dishes. What is useful for pickled ginger? Undoubtedly, first of all, in that all the useful substances that are fresh in ginger are stored in it. These are vitamins of group B, vitamin C, provitamin A, magnesium, potassium, phosphorus, calcium, iron salts and so on. In marinated ginger, many amino acids, including stimulating the production of hormones of happiness - endorphins.

This amazing spice is used both as a flavoring and as a medicine. The recipe for pickled ginger can be useful to everyone who wants to rejuvenate your body, get rid of heart disease, liver, stomach and headaches. It will be necessary for workers of mental labor, too, since spicy ginger liquefies blood, thus contributing to saturation of the brain with oxygen. Especially popular is pickled ginger and among the fairer sex, because it helps quickly get rid of excess weight. It should only be noted that pregnant and lactating women need to limit the intake of ginger.

We offer a recipe for pickled ginger and beets.

For the recipe you will need: the roots of ginger, with a total mass of about 300 g; 2 tea. Spoons of salt; ½ liter of water; 100 gr. Sahara; 130 ml. White wine vinegar; ¼ table beet.

The root of ginger is well rinsed and peeled. For a recipe, it is advisable to choose a young, long and even root. Then cut the ginger along the fibers into very thin slices, add salt, allow to stand for several hours, so that he let the juice.

Prepare the marinade as follows. Pour 100 ml into the boiling water. Vinegar, add sugar and bring back to a boil. At the bottom of the can of ginger storage, put a few beet slices, pour half the cooked liquid and leave for a while to allow the beetroot to let the juice run.

This recipe for pickled ginger, involves boiling the root in a boiling marinade. For this, another 30 ml should be added to the remaining half of the marinade. Vinegar put it into sliced ginger and cook all together for about 20 minutes from the time of boiling. Then, get the root of the ginger and transfer it to the jar for storage, after removing the beet slices. A jar of ginger should be placed overnight in the refrigerator.

As mentioned above, pickled ginger is most often used for making sushi. This is due, first of all, to the ability of ginger to resist pathogens that may be contained in raw fish that are part of this dish. In the traditional version, pickled ginger is served to sushi along with wasabi mustard and soy sauce.

Before pickling ginger for sushi, you should stock up with a very sharp knife, because the main secret of the preparation of pickled ginger lies in its finest cut. It is equally important to choose a fresh and undamaged ginger root.

Next, you should clean the ginger and cut it, as in the previous recipe. Add salt and leave for 5-10 minutes. Then, ginger slices are washed, dried and placed in a bowl for storage. Pour the ginger with a special rice vinegar and place, for about a week, in a cool place.

The classic recipe for pickled ginger is not strictly canonic and has many options. Therefore, any mistress, a little pokoldovav above this, truly magical root, can pamper home delicious, and most importantly, a very useful seasoning.