Why you should eat ginger? Recipe pickled ginger

Ginger Root-very tasty and healthy product, has long been used as a spicy seasoning in many Nations of the world. For its beneficial properties, it is close to another, much better known to us plant-garlic. Ginger also has a pronounced antibacterial properties, strengthens the immune system, soothes toothache. In addition, regular consumption of ginger helps to cleanse the blood, accumulated in the body of toxins and, consequently, improves heart and digestive organs. Contained in ginger essential oil, protects the body against colds, to help relieve nausea and motion sickness.

Ginger is used fresh, dried and pickled.  Pickled ginger is often used in Japanese cuisine as a seasoning for sushi and other dishes of raw fish. How useful pickled ginger? Of course, in the first place so that it retains all the nutrients that are in fresh ginger. This b vitamins, vitamin C, provitamin a, magnesium salts, potassium, phosphorus, calcium, iron and so on. Marinated in ginger many amino acids, including stimulating the production of hormones of happiness-endorphins.

This amazing spice is used both as a condiment and flavouring as a drug. Recipe pickled ginger can be useful to anyone who wants to rejuvenate your body get rid of diseases of the heart, liver, stomach and headaches. Need it and knowledge workers, as spicy ginger thins the blood, and thus, saturation of oxygen to the brain. Popular pickled ginger and among women, as it helps to get rid of excess weight. You only have to notice that pregnant and nursing women need to limit consumption of ginger.

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The Proposed recipe pickled ginger with beets.

For this recipe you will need: ginger root, total weight about 300 gr.; 2 tea. teaspoon salt; ½ litre water; 100 C. sugar; 130 ml white wine vinegar; ¼ beetroot.

Ginger Root rinse well and peel. For this recipe it is advisable to choose a young, long and smooth root. Then slice the ginger lengthwise into very thin slices, season with salt, let stand for a few hours to let the juice.

Prepare marinade as follows. In boiling water pour 100 ml of vinegar, add sugar and again bring to boil. On the bottom of the jar for storing ginger, put a few slices of beets, pour half of the prepared liquid and leave for a while to allow the beets to let the juice.

This recipe is pickled ginger, involves boiling the root in a boiling marinade. For this purpose, in the remaining half of the marinade should be added 30 ml. of vinegar to give it the chopped ginger and boil all together about 20 minutes after boiling. Then, to get a root of ginger and transfer to a jar for storage, removing the slices of beet. A jar of ginger should be placed overnight in the refrigerator.

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

Before pickling ginger for sushi, you should have a very sharp knife, because the main secret of making pickled ginger lies in its subtle cutting. It is equally important to choose fresh and not damaged from the inside out ginger root.

Next, clean the ginger and slice it as in the previous recipe. To fill with salt and leave for 5-10 minutes. Then, slices of ginger, wash, dry and place in a bowl for storage. Pour ginger special rice vinegar and place about a week in a cool place.

A Classic recipe of pickled ginger is not strictly canonical and has many options. Therefore, any hostess, a bit of conjuring over it, a truly magical root will be able to treat your family with tasty, and most importantly, a very useful seasoning.