Homemade Pickled Ginger - Eat well and thrive
by Dianne Wawrzyniak-Marshall
(NaturalNews) The sapor of fresh, mature ginger root is half spicy and peppery, somewhat lemony, slightly sweet and pungent. Mingling a sweet and sour brine-pickling liquid with ginger adds new dimensions of taste, heightens ginger's lovely essence and adds valuable minerals. Preparing your own pickled ginger results in a most healthful product because you have control over the quality of ingredients used. Eat well by consuming organic ingredients of unfiltered, unheated apple cider vinegar (containing its mother), pure,
healing honey, full-spectrum, mineralized
Himalayan salt and fresh ginger root.
People who eat well thrive, and what does it mean to thrive? To thrive is to prosper, do well, flourish, increase, grow and advance.
The Amazing Properties of Ginger
Ginger root is terrific for -- alleviating
symptoms of gastrointestinal distress, preventing the symptoms of motion sickness and relieving nausea and vomiting during pregnancy. It contains very potent anti-inflammatory compounds, and
ginger root is warming to the body in cold weather. It is a good source of potassium, magnesium, manganese, copper and vitamin B6 (pyridoxine).
Six Additional Reasons to Consume Ginger
It can lower high
blood pressure. Ginger root is fantastic for cleansing and circulating the blood due to its ability to relax the blood vessels and thin the blood. Ginger root aids in digestion of fats by promoting the production and secretion of bile from the liver and gallbladder. It has been shown to protect the body from radiation, and ginger root can help regulate blood sugar levels.
How to make Pickled Ginger (Gari or Shusoga in Japanese)
Ginger root (fresh and mature) = 12-ounces, flesh weight
Peel away ginger's skin and make thin, wheel barrel cuts. Place sliced ginger into brine-pickling liquid and refrigerate. Ginger takes two weeks to pickle.
Brine-Pickling Liquid
Place the following into a quart-size glass jar:
Apple cider
vinegar = 2-cups (refer to notes)
Salt (Himalayan, unrefined and unheated) = 1-tablespoon
Honey = 1/2-cup (refer to notes)
Stir to combine
ingredients. For extra pizzazz, add 4 fresh or 2 dried bay leaves, 1-1/2 tablespoons minced spicy chili pepper and 1/2 teaspoon whole tellicherry peppercorns.
Notes
*1 Suggested is to use
apple cider vinegar (stored in glass) that is
organic, unfiltered, unheated and with its mother.
*2 For
health, it is important to use a
honey that is pure, unprocessed, unfiltered and unheated.
*3 After ginger root has been consumed, dilute 1 tablespoon brine-pickling liquid in 2 or 3 tablespoons of water to make a healing drink. This is one way to use up the leftover brine-pickling liquid.
*4 The
weight given represents the flesh of the ginger root. In other words, the amount given is the amount that is actually used in the
recipe. To get the 12-ounces of ginger root flesh, weigh out a few extra ounces.
Pickled Ginger
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