Pickled ginger

Marinated ginger is not only a wonderful seasoning for hot dishes and sushi. It is a storehouse of useful substances, including amino acids and vitamins. Ginger is actively used in disorders of the metabolism of fats, as well as to improve the processes of digestion and even for weight loss.

The taste of pickled ginger at first does not suit everyone. However, the Japanese say: taste must be understood and felt, and then you will definitely appreciate the unique aftertaste and the sharpness of the ginger root in the marinade. But this product is really not only delicious, but also very useful.

Most often, ginger is used in a crushed form, but it is possible to use it directly and in raw form. Therefore, to date, it is ginger pickled gains increasing popularity. Why pickled ginger? In Japanese cuisine, he is considered to be an indispensable assistant, which, to all dishes, gives a certain piquancy, originality and shades the tastes of absolutely any dish. But this is only in the kitchen ... What else is so useful and noteworthy pickled ginger? This can be found in the continuation of this article.

Every year more and more Japanese cuisine acquires new fans, while gaining its popularity. This is not surprising! After all, many national dishes of Japan have a unique taste, which is achieved with the help of a huge number of various spices. Ginger was not an exception.

Ginger is a herbaceous plant that has about 140 species. Today it grows in the regions of India and Australia, China and Indonesia. But the birthplace of ginger is still considered Asia and all southern regions.

Mostly, it is mainly the root of ginger, which has a variety of bizarre forms. For this they give him the name "horned root".

Properties of pickled ginger

Of course, the first association that comes to mind when we mention the pickled ginger is Japanese cuisine. Ginger is perfectly combined with sushi, sea fish and other seafood. In addition to the excellent taste, the pickled root of ginger acts as a protection: it prevents and neutralizes bacteria that can enter the body when eating raw fish pieces. This property allows the active use of ginger for the deactivation of microbes and toxins in the digestive system.

In Japan there is an opinion that pickled ginger gives people determination, strength and inspiration, and also relieves fear, emotions and phobias.

Ginger rejuvenates the body, renews tissues and skin cells. During the epidemic of flu and colds, the root acts warming, while simultaneously destroying bacteria and viruses and lowering the temperature.

If you have serious mental work, then ginger can also come to the rescue: the active substances of the pickled root facilitate the blood flow and eliminate the oxygen starvation of the brain, which positively affects the performance.

Caloric content of pickled ginger

Caloric content of pickled ginger is extremely low. A total of fifteen kilocalories per unfortunate per 100 grams of product. This is a very low rate, and is therefore very much appreciated by people actively monitoring their healthy lifestyle, which is why they often exploit such a property as needed. In particular, it can be an element of a newfangled diet or a sharpened delicacy that will satisfy a starving organism in exotics. Therefore, when taking this product in the daily diet, it is not necessary to monitor the calorie content of the product, as this is completely useless. Marinated ginger - this is a dish that you can eat at least every day, without worrying about your figure.

The Benefits of Pickled Ginger

Marinated ginger is not inferior to fresh in the content of nutrients. The root contains:

• vitamins (A, C, group B);
• Mineral substances (magnesium, calcium, phosphorus, zinc salts);
• rich amino acid composition.

Ginger root stimulates the digestive processes, warms in severe frosts, strengthens the immune defenses of the body, cleanses the liver and dilutes the blood. Several pieces of ground ginger can relieve headaches and calm the nervous system.

Ginger is also useful for men: a pickled root restores sexual strength, increases potency, gives energy and strength.

However, one of the main beneficial properties of ginger is its protective effect. Marinated ginger is a kind of barrier for pathogenic microorganisms that can be contained in poor-quality food, as well as in raw fish or meat pieces. Just for this reason, the root is necessarily served to sushi and rolls, as well as to pickled meats and other fast-processed dishes.

Harm of pickled ginger

Ginger is undoubtedly a useful product, but it can be harmful if consumed in the following cases:

• with diseases of the digestive system (in the stage of exacerbation);
• irritable bowel syndrome;
• women during lactation and in the second half of pregnancy.

Marinated ginger, like any product, is good in moderation, and this must be remembered. There is no need in the pursuit of health and a beautiful figure to eat the root of ginger in innumerable amounts. However, if you use pickled ginger as an additive and seasoning for dishes, it will not do any harm, but will only add value to the body.

Marinated ginger for weight loss

Despite the fact that pickled ginger, as a rule, stimulates appetite, it is successfully used as a means for losing weight. Moreover, some argue that pickled ginger at times more efficient than fresh, or dried and ground.

Marinated ginger for weight loss will really become a life-saving circle that can support a brutal diet in a minute, be a wonderful storehouse of a wide variety of vitamins and minerals that the body may lack. But really the most powerful argument in the direction of pickled ginger is its relatively low calorie content. In addition, ginger - it's just food of natural origin, which is appropriate in the case of various diets.

Marinated root, thanks to its ability to accelerate metabolism and increase blood circulation, allows you to utilize fat stores, as well as avoid deposition of new fat cells.

For these purposes, you can buy already cooked pickled ginger, which is sold in the departments for sushi, or cook it at home.

How to cook marinated root of ginger: we take 300 g of rootlets, we clean the outer skin. Cut into thin circles, pour into the boiled water and hold in boiling water for about 3 minutes, no more. Next, drain the water, ginger circles in a bowl and pour the marinade. As components of the filling will be used red dry wine, wine vinegar, sugar and hot water. The amount of water required to barely cover the circles of ginger in the bowl. To the water, add three teaspoons of sugar (with a slide), 2 tbsp. L. Vinegar, 3 tbsp. L. Of wine. Mix and pour to ginger circles. Marinated ginger for weight loss should be insisted for several days, you can in a refrigerator.

It is not recommended to eat ginger for people suffering from gastritis or peptic ulcer.

Marinated ginger for women

It is worth noting that pickled ginger for women exactly as for men can serve as an excellent afrodziakom. An agent that significantly increases the sexual energy of both women and men. Together with this pickled ginger can be an indispensable sedative, but it is absolutely certain for yourself to understand that it is necessary to take it in small amounts, knowing the measure. Therefore, it is very effective in menstrual pain, as it is able to relieve pain and spasms. Therefore, women remember that ginger is the guarantee of women's health!

What can be good marinated ginger for women:

• The root of ginger eliminates inflammation, protects the body from pathogens and parasites;
• facilitates the effects of stress, drives away depression and bad mood, improves sleep;
• contributes to the process of losing weight;
• improves the excretion of salts and toxic substances from the body;
• increases sexual desire;
• facilitates the condition in painful periods;
• improves digestion and eliminates food stagnation and constipation.

Regular consumption of pickled ginger will provide a pleasant and healthy appearance for a woman: improve skin condition, refresh the complexion, and save fine wrinkles. Dishes with ginger help to eliminate drowsiness and apathy, which will give the woman a blooming look and a charge of vivacity for the whole day.

Marinated ginger for pregnant women

Marinated ginger for pregnant women is completely contraindicated with the only small proviso that it is contraindicated for women breastfeeding, also for future mothers who are on late pregnancy lines, and even throughout the period of pregnancy. Therefore, one should approach this exotic with extreme caution, because first of all the welfare of the future child, and only then the desire to eat something sharp. After all, the mother's body is directly connected with the child, therefore it is very important to protect the future child from possible problems in the development of the fetus.

Marinated ginger during pregnancy is a controversial product. Some people advise to use it, especially during the period of toxicosis and attacks of nausea and even vomiting. It is said that a small plate of pickled ginger, simply chewed in the mouth, can relieve the most unpleasant symptoms of toxicosis.

Indeed, ginger is valuable in many useful properties, which would be very helpful in the period of bearing the baby. However, one should not forget that ginger is soaked in marinade, which, as a rule, contains wine, and this combination is undesirable in pregnancy. In addition, in late pregnancy, ginger is generally advised to refuse, since this is fraught with unpleasant complications.

So can you eat pickled ginger during pregnancy? Experts advise that in the first half of the gestation process, to use whenever possible not marinated, but fresh ginger, in the form of ginger tea, for example. At a later date, the use of ginger should be temporarily abandoned.

Marinated ginger for children

The root of ginger is a product that should be used with caution in children. First, it is not recommended to offer children under 2 years old. Secondly, ginger can cause allergies in the child. Therefore, if you decide to offer the baby ginger, then first consult a pediatrician.

In general, ginger root is useful for children, especially during the cold season: it is rich in natural oils and esters, which quickly help to cope with the symptoms of flu or sore throat. Steam from the ginger boiling in water can be used as inhalation. Ginger tea is a unique and pleasant remedy for fighting nausea, with spasms of the digestive system, with pain in the head. This tea can calm even the pain in the muscles, associated with physical exercises and training.

However, with regard to pickled ginger for children, it can be precisely said: at an early age it is better to protect the child from this product. Accustom it to fresh ginger, and only in time offer marinated, after consulting with a doctor.

Recipe for pickled ginger

The recipe for pickled ginger is quite simple. For this it is sufficient to take the following ingredients:

• Purified fresh ginger - not less than 100 grams.
• Japanese rice vinegar - not less than 100 milliliters.
• One teaspoon of salt.
• One and a half tablespoon of sugar.
• Three and a half tablespoons of water.

The process of cooking is very simple. For a more convenient process, there are a few simple recommendations, namely:

• Rice vinegar - there is an opportunity to replace with a more familiar wine or a specific apple.
• To give pinkness during blanching, add a little beet.
• For storage, use only plastic utensils.
• When the product becomes light pink, it's time to try it.
• If the marinade took place whole, it should be cut into thin slices before serving.

How to cook marinated ginger?

How to cook marinated ginger? To do this, it is sufficient to collect the ingredients, and then proceed to direct cooking.

1. First, clean the ginger root.
2. Next, rub it with salt, leave for the night to marinate.
3. In the morning, wash off the salt. Dry it. Wipe with a paper towel.
4. Then cut it into thin slices.
5. Bring water to a boil in a saucepan, then put ginger there for at least two or three minutes.
6. Get out of the pan. Give ginger a little dry.
7. Next, you need to prepare a marinade. For this, take rice vinegar, mix with sugar and the amount of water specified in the recipe. Stir is necessary until homogeneity.
8. Next, put the ginger in a necessary vessel, most often it is a can.
9. Pour the jar with marinade solution, close.
10. Marinate for three days in the refrigerator, after which the ginger is ready for use

Preparation of pickled ginger at home

Preparation of pickled ginger at home is very simple and does not require any preparation at all. For this it is sufficient to realize the collection of all the necessary ingredients for cooking. Next, clean the future product, namely ginger, then proceed to prepare it for cooking. Following the above step-by-step instructions, you can easily prepare marinated ginger at home without any problems. More importantly, it is that you will not need almost any special material and physical costs. Therefore, do not run around the stores and look for a finished product. This you can easily carry out at home.

With what do you eat marinated ginger?

With what do you eat marinated ginger? The question is natural, but at the same time almost immediately responsible for itself. As it is an oriental product, it can easily be used as a supplement to any similar dishes as seasonings. For example, it has become an integral part of the well-known sushi. The fact is that in his Asian kitchen pickled ginger is used as a means for cleaning taste buds, a means for protecting against infection with microbes that can be found in raw fish. But at the same time, he is perfectly suited to those dishes that are somewhat lacking in sharpness.

Salad with pickled ginger

Salad with marinated ginger has a wonderful and very tonic taste. To all the fault of the taste of the root is ginger. And a remarkable fact is that there is a huge number of all kinds of recipes for such a plan.

Salad recipe with cabbage and pickled ginger:

• A small cabbage of Beijing cabbage.
• Acid-tasting apples - 1 pc.
• Marinated ginger (the amount depends on personal preferences).
• Salt / greens to taste.
• Tablespoon of honey.
• A tablespoon of vegetable oil.

All the necessary ingredients are to be chopped, seasoned with honey and vegetable oil and mixed.

Chicken with pickled ginger

Chicken with pickled ginger has a unique taste exactly as well as aftertaste. It is perfect for both a noisy party and warmer family gatherings at a table during the holidays. For cooking you will need:

• One hen - size does not matter.
• Root of ordinary ginger.
• Spices, salt pepper - not less than one tablespoon of each.
• Five ordinary, medium-sized cloves of garlic.
• A common sleeve for baking.
• Marinated ginger.

How to cook:

• Wash the chicken, spice it, give a little soak in it (two hours).
• Peel the garlic, cut into pieces, cutting ginger into thin slices in parallel.
• Half of sliced ginger put in chicken, the rest under the skin.
• Do the same with garlic.
• We add the chicken, then put it in a sleeve and in the oven for 40 minutes at a temperature of 190 degrees.
• Marinated ginger use at the time of filing.

Meat with pickled ginger

Meat with pickled ginger has a unique taste. And in this case, ginger is used as a serving or as an additional separate dish for increasing taste qualities. More importantly, it should be understood that such ginger is most often used as an aftertaste after a dish, since it is pickled ginger that has exceptional similar properties. It can be served with almost any meat, whether it's chicken, pork, lamb, veal or other types of meat. He will become an indispensable assistant, which will absolutely give any charm to somebody.

Pork with pickled ginger

Pork with pickled ginger - this is a rare case when you do not need to reinvent the bicycle, because Asians are very fond of pork, and therefore actively used in cooking, including in combination with such ginger. Pork in soy sauce with ginger requires the following ingredients:

• Not less than 400 grams of pork.
• At least 150 grams of soy sauce.
• Ginger root, not less than 20 grams.

How to cook:

• Slice the meat into thin slices.
• Make them chops.
• Next marinade - soy sauce is mixed with the third root.
• We put the slaughtered meat there for at least 30 minutes.
• Then proceed to roasting. Fry on both sides (3 minutes per side).
• Serve with a pickled ginger.

Marinated ginger with apple cider vinegar

Pickled ginger with apple cider vinegar is not a fantasy, but one of the possibilities of preparing a delicious serving element for almost any meat dish. The recipe is absolutely identical with the usual recipe, with the only difference being that it is apple cider vinegar that is used. With this preparation, an interesting apple flavor arises, which only complements the overall picture, the palette of flavors. So do not be scared if you could not find rice vinegar. No problem! You can apply and apple. In this case, you can get the product that can become your favorite goodies.

How much is stored ginger?

How much is stored ginger? It is this question that arises in the admirers of this interesting dish, only prepared it at home. It should be noted that the pickled ginger of this preparation is unusually hardy, resistant to fermentation. In principle, in the open condition of the bank, it can stand up to six months, without losing its useful properties. In the canned state, and even more, which significantly increases its value. Therefore, every admirer of this product must decide for himself in what form it is more convenient to store the pickled ginger. The main thing to remember is that the useful properties of ginger will not disappear anywhere!

Marinated ginger - a wonderful tool that not only gives the dishes a unique smell and taste. It carries a large amount of benefits, and the positive effect of regular use of ginger will necessarily "be evident"!