Description of the seasoning of burning. The beneficial substances contained in its composition. What benefits does it have on the body, possible harmful manifestations in case of abuse. How to pickle ginger and what you can cook with it.
Contraindications and harm of pickled ginger
In small quantities for healthy people, burning is harmless and even useful. However, a lot depends on the particular method of cooking, which can be extremely sweet, salty, spicy or spicy.
Harm of pickled ginger when the product is abused:
- Indigestion … Too much of any pickles or pickled foods can disrupt the function of the gastrointestinal system. Over time, of course, the digestive tract adapts to this type of food, but you need to try it gradually and little by little. Otherwise, diarrhea, bloating, flatulence, and abdominal pain may appear.
- Edema … Another possible side effect of overusing pickled ginger is excess water retention, leading to swelling. This is especially true for seasonings prepared with an excessive addition of salt.
- High blood pressure … Some people may experience a temporary spike in blood pressure after eating too much pickled ginger. Therefore, hypertensive patients should avoid such seasonings or eat them with strict adherence to the portion.
If you suffer from one or another kidney disease, you should give up burning in order to avoid worsening the symptoms of the disease. Talk to your doctor about this dish and the possibility of adding it to your diet.
There is a small risk of individual intolerance after tasting dishes with pickled ginger. If you are already allergic to vegetables or herbs, be mindful of your meals.
How to make pickled ginger
Although it has Asian roots, gari can be easily prepared in your own kitchen. It doesn't take long and doesn't require exotic ingredients. If you want to experience the true Japanese flavor of burning, prepare to stock up on some specific ingredients like miso, seaweed, or tofu cubes.
Pickled Ginger Recipes:
- Gary with miso soup … Take 50 g of ginger root, wash it, lightly peel it with a knife, and cut it into flat slices of arbitrary shape. Prepare the pickling liquid from 3 tablespoons of rice vinegar, 2 large spoons of miso broth, a tablespoon of sugar and tea salt. We mix the components and make sure that they completely dissolve. Place the slices of ginger in a saucepan with water (the liquid should only cover them on top), let stand for 5 minutes and let the juice flow. Bring the water to a boil and wait 3 to 5 minutes. Turn off, remove the water, immerse the ginger in the marinade. Depending on the intensity of the taste, let it brew from several days to a couple of weeks. It is not recommended to use metal utensils for storage.
- Gary with beet juice … To prepare pickled ginger in the amount of 50 g, take 50 g of Japanese vinegar, half a teaspoon of salt, an incomplete tablespoon of sugar, and one and a half large spoons of water. While still the whole root of ginger is mixed with salt and set aside overnight, covered with a lid. Wash off the salt, cut the ginger into slices. We make a marinade from the rest of the ingredients, boil the slices, remove the water and fill it with vinegar. To tint the burning, giving it its characteristic pink color, pour 1 teaspoon of beetroot juice into the marinade. Without it, ginger will be a delicate creamy or yellowish color, sometimes with a slight pinkish tint (depending on the age of the root and the action of the rice vinegar). We put it in the refrigerator for 3 days, after placing it in glass or ceramic dishes.
- Burn without boiling … For 200 g of ginger, take 1.5 teaspoons of sea salt, a glass of vinegar (rice), a third of a glass of sugar. Sprinkle the rubbed strips with salt and leave for half an hour. Fill with pre-heated marinade, close the lid and let cool, then put in the refrigerator.
Pickled Ginger Recipes
Contrary to popular belief, gari are eaten not only with dishes like sushi and rolls. Pickled ginger root can become a cleansing and extraordinary ingredient for salad, side dish, casserole and other unusual dishes.
Dishes with pickled ginger:
- Fish with parmesan and gary … Prepare 150 g of white sea fish, 2 tablespoons of Parmesan cheese, a tablespoon of flour for breading, a teaspoon of turmeric, 3 large spoons of sour cream, a teaspoon of French mustard (with seeds), half a teaspoon of dried garlic, a little chopped parsley, one raw egg, salt, pickled ginger. Prepare the sauce by mixing garlic, mustard, sour cream, and turmeric, followed by salt, ginger and parsley. Combine parmesan, salt, a pinch of turmeric and flour for breading. Beat the egg slightly, dip the fish fillet in it, roll in breading and fry until golden brown. Process the sauce in a blender until smooth and serve with the fish.
- Salad recipe with pickled ginger and Chinese cabbage leaves … Take a medium head of cabbage, 1 large, not too sweet apple, slices of pickled ginger (according to personal taste), 2-3 sprigs of your favorite greens, a tablespoon of melted young honey, half a large spoonful of vegetable oil, and salt for dressing. Finely chop cabbage, apples, greens, add burning, season with salt, liquid components.
- Salad with gari and vegetables … To prepare the dish, you need to collect 2 or 3 tomatoes (depending on size), 5 lettuce leaves, 5-6 strips of ginger, a pinch of sesame seeds for sprinkling, 1 sweet and juicy pepper, 2 tablespoons of soy sauce, 1 tablespoon of vegetable oil, 100 g fried chicken fillet. Cut the tomatoes into cubes, carefully chop the pepper and lettuce into strips, the chicken fillet into slices. We mix our ingredients carefully and carefully, put the ginger dried from the marinade, soy sauce, vegetable oil, sprinkle with sesame seeds on top.
- Chicken with pickled ginger … Take a whole chicken carcass, a small fresh ginger root, pickled strips (depending on the size of the chicken), salt, pepper and garlic, a sleeve or baking paper. Grind the garlic, mix with seasonings, rubbing the carcass with this mixture. We make small cuts on the skin of the chicken and put strips of pickled ginger there, and a whole piece of fresh ginger in the cavity. Leave the chicken for about 2 or 3 hours, then wrap it with a sleeve and place in the oven. We bake at 200-220 degrees for about 40 minutes. We use fresh slices of burning when serving meat, to refresh the mouth and improve the taste.
- Beef stew with ginger … The dish will require 500-600 g of beef, 15 slices of burning, 5-6 large tablespoons of soy sauce, vegetable oil for frying, 1 onion, salt, a little water. We cut the meat, onions, heat up the pan and fry them until light blush. Add soy sauce, ginger, half a glass of water, salt and pepper, then cover and simmer for 20 minutes. We remove the heat and let the meat stand for another 10 minutes, without removing the lid.
Interesting facts about pickled ginger
The history of the use of pickled ginger goes back to the hoary antiquity. In the countries of the East and Asia, he accompanied food from time immemorial, and in Europe they learned about him in the 9th century. Ginger powder began to be served along with salt and pepper, and also appeared in dishes and baked goods. The seasoning gained worldwide popularity much later, during the intensive development of international trade.
Since 2005, the leading producers of ginger are China, India, Indonesia and Nigeria. Each of them has its own unique methods of preparation of the root, up to its use in traditional medicine. For example, in Burma, ginger is crushed and pickled not in vinegar, but in a special oil, and in Indonesia drinks are made with it. In Korea, pickled ginger is fermented and added to the popular kimchi dish; in Japan, it is included in the famous beni shoga sauce.
In the wild and tropical climates, ginger stalks can reach a length of 1.5 meters, which is why they are used for landscaping and decorating household plots. The spicy flavor of the plant decreases according to its age or storage time. Pickled ginger contains about 3 percent of the essential oil of the same name, which provides a specific aroma and degrades over time.
The color of pickled ginger may depend not only on the preparation method, but also on the country of origin. Jamaican is paler and almost white, Indian and African can range from light yellow to dark brown. Very fresh roots are greenish, and this is also a variation of the norm. Dried ginger roots can become very dark to black. A delicate pink color is sometimes achieved by adding not beetroot, but raspberry juice or mashed potatoes.
Pickled ginger is most often served with fish dishes in order to feel the taste of each bite more fully. It avoids sensory overload, clears the palate and renews the tongue receptors.
Adults should not consume more than 4 grams of fresh ginger per day; for pregnant women, this amount is reduced to 1 gram per day. Children under 2 years of age should not be given it at all to avoid allergic reactions. It should be remembered that, although rare, burning can react with other herbs and medicines.
How to pickle ginger - watch the video:
Pickled ginger has a variety of health benefits. It reduces joint pain, lowers cholesterol and prevents thrombosis. In folk medicine, burning is used as a remedy for stomach cramps and diarrhea, motion sickness and morning sickness during pregnancy. Some consider ginger to be a powerful aphrodisiac, as it is even mentioned in the Kamasutra.
