Ginger root is valued all over the world for its unique taste and useful properties. It can be used in a wide variety of forms, but ginger acquires its most piquant taste after aging in a marinade. This product goes well with seafood, meat and vegetables.
The benefits of pickled ginger
Even in pickled form, ginger retains a large amount of vitamins, biologically active substances and microelements. It contains vitamins A, C, B1 and B2 (riboflavin), phosphorus, magnesium, sodium, iron, calcium and dietary fiber that improve digestion. It helps with diseases of the respiratory tract, gets rid of infections in the oral cavity, increases the body's resistance to various bacteria and speeds up metabolism.
In addition, pickled ginger is a powerful antioxidant that helps to remove harmful compounds from the body. It improves the secretory function of the stomach, the work of the heart and the state of blood vessels, has a beneficial effect on the reproductive system, and has a tonic effect. And with regular consumption in small quantities, this product also helps to lower blood sugar levels.
What dishes can pickled ginger be added to
This product is an invariable ingredient in various Japanese dishes. First of all, it is impossible to imagine sushi and rolls without it - with which pickled ginger is always served on a separate plate. True, not any, but only gari, which is prepared exclusively from young ginger. Its main function is to interrupt the taste of the previous dish before eating the next one.
But pickled ginger beni-sega, which is prepared from last year's ripe roots and pickled in plum vinegar, can be added to various vegetable salads or spicy meat and fish dishes. So, a small amount of pickled ginger will come in handy in a salad of fresh white cabbage and bell pepper, seasoned with vegetable oil and soy sauce.
It can also be added to sauces based on chili peppers, tomatoes, garlic, soy sauce, sesame oil and honey. In this case, pickled ginger will add additional pungency and spice to the sauce. It can also be used to make sandwiches or small rice paper rolls. Together with pickled ginger, you can wrap lightly salted red fish or chicken, red onions and a lot of greens in them.
How to make pickled ginger
For pickled ginger, peel 500 g of the root and cut it into very thin plates, preferably visible. Then put in a cup, sprinkle with 1 teaspoon of salt, stir and leave for an hour. After the allotted time, pour 50 ml of rice vinegar and 50 ml of plum vinegar into a saucepan, heat and add 1 tbsp. a spoonful of granulated sugar. Simmer until sugar dissolves. Then quickly bring to a boil and remove from heat. Put the salted ginger in a jar and cover with the cooked marinade. Close the lid, cool and refrigerate for a couple of days.
