Ginger root has been a staple in Asian cooking for over 4,000 years. It’s a holistic remedy for stomach ailments and is a common ingredient in holiday pies and teas.
You can buy whole ginger, powdered and even frozen, but the pickled version is by far one of the most popular condiments around.
Pickled ginger is also used to ease stomach discomfort, constipation and gas. The anti-inflammatory ingredients and antioxidant effects of ginger make it a great all-natural stomach aid. It has been linked to improvement in mobility and reduced pain in arthritic joints, too.
According to a study from University of Maryland Medical Center, ginger helps prevent blood from clotting, which helps lower and maintain healthy cholesterol levels.
Pickled ginger has a slightly sweet and tangy taste. It makes a great addition to marinades and sauces and can be used in dressings, too. If you’ve ever had sushi, you’ve gotten a healthy helping of pickled ginger on the side.
Traditionally, ginger is eaten in between fish courses to improve the culinary experience and to cleanse the palate from food’s flavors. A clean palate allows you to taste what is coming next since your taste buds get a chance to reset.
How to Make it
Make your own pickled ginger by peeling fresh ginger and soaking it in a mixture of sweetened vinegar.
- 1 lb. fresh ginger
- 2 cups unseasoned rice vinegar
- 3/4 cup granulated sugar
- 1 Tbs. table salt
Wash young ginger root and peel off the skin with a vegetable peeler or the edge of a spoon. Slice the ginger thinly and salt the slices. Leave salted ginger slices in a bowl for about one hour.
Dry the ginger slices with paper towels and put them in a sterilized, heat-resistant container/jar. Mix rice vinegar and sugar in a pan and bring to a boil. Pour the hot mixture of vinegar and sugar over the ginger slices. Let cool. Cover the jar and store it in the refrigerator.