Many have heard about the positive qualities of this root in dried or fresh form, especially given its properties to burn body fat. But is pickled ginger useful? And if so, with what and to whom?
Everyone who at least once had a meal in a Japanese restaurant, tasted pickled ginger to taste. Pink elastic petals, somewhat reminiscent of our cabbage, served as an addition to sushi. Many people think that this is done to emphasize its taste. Not at all. Rather, on the contrary, to interrupt the taste of one sushi, after which you try another.
Indeed, pickled ginger, the benefits and harms of which have been studied by doctors for centuries, has this property. However, the wise Japanese are not only therefore made him a regular guest at his desk. Essential oils that pickled ginger is rich in, in their opinion, tested over the years, can enhance a person’s sense of smell and endurance. It not only restores the strength of the body, but also increases its overall tone. By the number of vitamins and minerals, this product can be compared with the multivitamins that our pharmacies are littered with. Pickled ginger, whose benefits and harms are not comparable, brings a person health and longevity.
However, like any medicine, this product also has contraindications. Pregnant mothers and nursing mothers are not recommended to eat pickled ginger. It also brings harm to people suffering from diseases of the gastrointestinal tract, because it increases pain in ulcers and gastritis.
If these are not your diagnoses, eat boldly pickled ginger. It contains few calories, and the sea has useful qualities! It strengthens brain activity, dilutes blood, restores sexual energy, heals a sick liver and eliminates the symptoms of the so-called seasickness.
Pickled ginger, the benefits and harms of which indicate the need for most of us to eat it regularly, can easily be made at home. There are many recipes for its preparation, but it is worth starting, of course, with the simplest. This option is interesting in that everything is done very quickly. You need to take 150 grams of the root itself and cut it into thin slices. In a separate pan, mix two teaspoons of salt and three tablespoons of sugar, then pour them with rice vinegar (about ¼ cup). This mixture must be brought to a boil and pour ginger. Then, when the brine cools down, the almost finished dish should be sent to the refrigerator. It is advisable to use ceramic dishes. You can glass, but in no case metal. After six to seven hours, the delicious marinated ginger is ready.
Benefit and harm can be from the use of any product. However, ginger root undoubtedly has much more positive properties for the human body than negative ones. By the way, this product is stored in its marinated form for several months, and it does not lose its unique qualities. With it you can serve not only sushi, but also many other interesting dishes.
Enjoy your meal! And be healthy!