There are almost one and a half hundred types of ginger. Homeland is Asia, but it is grown in many regions of the world. Ginger root is used for food. There are two types - black and white. The black root is not pretreated, while the white root is washed and cleaned. The root can be used ground or raw, but pickled is the most popular. Consider the main benefits of pickled ginger, indications and contraindications for use, as well as a homemade recipe.

Benefits of pickled ginger

Most often, pickled ginger is used only with rolls. It allows you to protect the body from bacteria that can be found in raw fish. However, it can be used to prepare other dishes based on fish and meat.

In addition, it contains a huge amount of minerals that are necessary for normal life. And regular use helps to reduce stress, eliminate nervous tension and feelings of fear. It is believed that pickled ginger increases sexual desire and also prolongs youth.

Pickled ginger is of great importance for the diet of people who are struggling with being overweight. It allows you to speed up your metabolism, which activates the process of losing weight. It is also important for mental activity, because regular consumption helps to supply oxygen to brain cells.

There are some of the most useful properties:

• Slowing down the aging process. The composition includes natural antioxidants that slow down the aging process.
• Prevention of the development of malignant neoplasms.
• Fight against viral diseases. Pickled ginger is recommended for flu, colds, sore throat and upper respiratory tract. Regular intake improves well-being, helps to cough up phlegm, and also relieve inflammation.
• Effective for the prevention of arthritis and rheumatism. Regular use in pickled form prevents the destruction of cartilage tissue. Therefore, it can be taken for the prevention and treatment of diseases of cartilage and joints.
• Reducing cholesterol levels. Regular intake helps to reduce the level of bad cholesterol in the blood, and also normalizes blood clotting time. Therefore, it is recommended to take it for the prevention of vein thrombosis, stroke and heart attack, especially if there have been cases of these diseases in the family.
• Destruction of microorganisms in the oral cavity. Due to this property of pickled ginger, it is recommended to finish the meal with it.
• Headache treatment. Pickled ginger contains a natural analgesic, so eating a few petals is enough to relieve a headache, menstrual or toothache.
• Suppression of the gag reflex. It is useful to use the pickled root to eliminate the gag reflex due to motion sickness, due to toxicosis in the first trimester of pregnancy, and also after a course of chemotherapy.
• Improvement in digestion. Regular intake allows you to get rid of flatulence, stomach pain after eating, as well as constipation.
• Potency improvements. Pickled ginger is a well-known aphrodisiac for men and women. Therefore, it is recommended to eat it with a decrease in sexual function or desire. For women, it increases the tone of the uterus and helps cure infertility.
• Treatment of acne and other skin problems.

Pickled ginger - step by step recipe with photo

As noted earlier, ginger is a magical root known not only for its unusual taste and mint aroma, but also for its healing effect. The most popular is the use of ginger as an oral disinfectant when eating sushi with raw fish.

Typically, rice vinegar is used to make labeled ginger, which gives it a delicate pink color. Few people know, but you can also prepare a marinade based on apple cider vinegar. It, unlike rice, will not color ginger, but it will still give it a piquant taste.

Ingredients:

• Ginger root - 250 gr.
• Salt - 1.5 teaspoons.
• Powdered sugar - 3 teaspoons.
• Apple cider vinegar - one fourth cup or 70 ml.

Marinade Instructions:

Washed and peeled ginger root, grate into thin plates.

In a small aluminum bowl, combine apple cider vinegar, salt and powdered sugar. Continuing to stir with a whisk, bring the resulting marinade brine to a boil.

Place the grated root in a dense layer in a small glass or ceramic jar, pour hot marinade over it, it should be about one centimeter higher than the ginger. Put the jar with a tightly closed lid in a cold dark place for five hours.

How to pickle ginger at home - recipe

The popularity of Japanese cuisine has made pickled ginger a frequent guest on the table. It can be purchased at the supermarket, but if you want to be sure that there are no preservatives and chemical dyes, it is better to cook it yourself. In addition, the recipe for its preparation is simple.

This recipe is perfect for pickling fresh ginger. The root of the new crop is distinguished by a light yellow color when cut.

Ingredients:

• Ginger root - 300 g.
• Sugar - 4 tbsp. l.
• Salt - 2 tsp
• Rice vinegar - 300 ml
• Water - 100 ml.

First you need to prepare the root crop. To begin with, it is washed and peeled. Then it must be rubbed with salt and left for 10-12 hours.

Next, the root crop must be washed and dried again. Now the most important process is to cut correctly. This should be done with the sharpest possible knife to get thin petals along the fibers. The thinner the petals are, the better it marinates.

Let's boil the petals. To do this, boil water, salt and boil ginger for 3-4 minutes. Drain the water, leaving 100 ml for the marinade.

We are preparing the marinade. Mix the rest of the water in which the ginger was boiled with sugar, salt and rice vinegar. Pour the pre-boiled petals with the prepared marinade. Leave in the marinade for 6-7 hours. After which it is completely ready for use. In the marinade, it can be stored for a long time. Just make sure that it is completely covered with liquid. If you follow the recipe completely, then the root crop will be usable for a month.

This recipe allows you to cook pickled white ginger. This is due to the absence of wine in the recipe.

Pink pickled ginger - a recipe at home

To prepare pink ginger, root vegetables of the last year are most often used. Such root crops are characterized by a more saturated color and rigidity. This recipe will not raise a question even for a novice cook.

Ingredients:

• Ginger - 600 g.
• Rice vinegar - 300 ml.
• Sugar - 6 tbsp. l.
• Vodka - 60 ml.
• Red wine - 100 ml.

The recipe begins with the preparation of the root crop. Before pickling, it must be thoroughly washed and cleaned. The root crop of the last harvest has a fairly rigid structure, so to remove the skin from it, you will have to use a very sharp knife. Try to cut the skin as thin as possible.

This recipe does not include the step of rubbing the root with salt. Cut it into thin petals and boil for several minutes in salted water.

Let's prepare the marinade. To do this, mix vodka, red wine and sugar. Heat up until sugar dissolves. Then add rice vinegar, bring to a boil and remove from heat. Transfer the petals to a jar, and fill them with the finished marinade. Close the jar tightly and buy. When the jar has cooled, put it in the refrigerator. After 4-5 days, the root crop is ready for use.

Due to the presence of red wine marinade in the recipe, ginger has a pink hue. The ready-made root vegetable is perfect as an addition to sushi and other fish dishes according to your favorite recipes.

Marinated ginger for weight loss

Pickled ginger has a sharp and spicy taste, so it has become popular not only among sushi lovers. However, it not only brings an original and piquant touch to various dishes and snacks, but also has a positive effect on the state of the body. In addition, it is an indispensable product for those who want to get rid of extra pounds.

Pickled ginger stimulates metabolism and also starts the process of weight loss. With regular use, it removes toxins from the body. And if you combine the use of pickled ginger with physical activity, then the chances of getting rid of the hated cellulite increase. Another useful property of the root crop is the stimulation of cellular metabolism. This will enable the body to get rid of excess, improve the general condition of the body and accelerate fat burning.

In addition, it can be used as an addition to any products. With it, even boiled chicken or fish will become an incredibly tasty dish. At the same time, the calorie content of pickled ginger is only 12-15 kcal per 100 g, so you can consume it without breaking your diet.

Pickled ginger - harm and contraindications

Despite the fact that pickled ginger is extremely healthy, in some cases it can harm the body. Therefore, there are a number of contraindications when it is better to refuse to use it:

• During the period of breastfeeding.
• In the last months of pregnancy. Spicy spices can cause premature birth.
• At elevated pressure.
• After a heart attack or stroke.
• If you are allergic to ginger or marinade components.
• With exacerbation of gastrointestinal diseases.
• With viral hepatitis and cirrhosis of the liver.
• Due to the sugar content of pickled ginger, diabetics should consume it in small quantities.