Ginger pickled: useful properties of the product

Ginger became famous when it foundPopular Japanese cuisine. It was used as a seasoning for rolls and sushi. A little later it turned out that the properties of this root are phenomenal. How did this plant appear? It originates in Northern India. From the ancient Indian language of Sanskrit, ginger is interpreted as "horned root". And then the Phoenicians became interested in this plant. At first, they used it as money, and then they decided to try it for taste. After that, the plant became an expensive seasoning that only wealthy city dwellers could afford. In China, ginger was used to get rid of nausea and heal wounds, and it was also used as an aphrodisiac.

From the history of the product

Ginger was also valued in Europe.It was used to prevent plague and seasickness. Now this plant is easy to find, it is sold in almost all countries of the world. There are only 2 types of ginger: white (peeled) and black (not processed). This product contains a number of microelements: calcium, iron, magnesium, potassium, phosphorus and many others. Ginger has a large number of amino acids: leucine, valine and tryptophan. The taste is largely determined by the essential oil and starch included in the composition, of which ginger contains as much as 5%. Note that this plant contains such useful substances as zingiberene and gingerol. It is thanks to ginegrol that ginger has a spicy taste.

Benefits and harm of pickled root

Is pickled ginger healthy or can it because harm? This root relieves pain, heals, tones, strengthens the immune system and relieves some diseases. Scientists have not yet fully unraveled all the benefits of this product. But most of all it is valued for the fact that this plant can be used as a sedative. I would like to discover a few more useful properties of this plant. It turns out that if you regularly consume it with regular food, the functioning of the gastrointestinal tract will improve. Ginger can be used for stomach ulcers and colic. It will quickly cope with a cough or flu. The benefits of pickled ginger are enormous. It is an indispensable assistant for rheumatism and arthritis. And it is very important that the pickled root reduces the level of cholesterol in the blood. It is highly recommended to use it for mental fatigue. This product improves memory and brain activity. And the most important property is that it can prevent cancer. Of course, despite all the healing properties of ginger, it can also harm the body. People suffering from gastritis are not allowed to consume a lot of ginger. Pregnant women should also refrain from consuming ginger, as it can be harmful to the unborn child.

Is it possible to buy a pickled root in the store?

Of course you can.You just need to have some information when buying this product. It is worth paying attention to the color of pickled ginger. Sometimes manufacturers deliberately add beetroot juice there. But this is a deception. No one will pickle ginger with natural juice. It is highly recommended to look at photos of pickled ginger. Often you can’t even eat high-quality pickled ginger, and it is expensive. Many people eat sushi. And, as a rule, they eat it with ginger. I would like to note that it is better to pickle ginger at home, because you cannot vouch for the quality of the product prepared in a cafe. Fans of Japanese cuisine are increasingly trying to pickle it at home so that it turns out both tasty and healthy. The recipe is simple. You need to take 200-300 g of the plant, cut it into thin - 3 mm - slices. Then you should put the root in a deep cup. Then you need to pour vinegar and add salt to taste. After that, put all the ingredients in a small saucepan and bring to a boil over low heat. Remove the finished product from the heat and keep it in a cool place for 2-3 hours until it cools completely, after which the marinade is stored in the refrigerator. You will save money, help your body and, finally, learn how to cook pickled ginger yourself.