Marinated ginger captivated our hearts together with Japanese cuisine, which is becoming more popular. Thin layers of ginger gently pink shade are served along with sushi in order to "clean" the taste buds. That's right, because ginger is eaten between different types of sushi, in order to fully experience the taste of a particular species. In addition, ginger improves appetite and digestion, and also serves as a preventative against parasites. This is especially important when you eat sashimi.
Admired by its beauty, taste and fragrance, we hasten to learn how to prepare marinaded ginger on your own. And everything seems to be obtained, that's just that beautiful pink shade there.
Why ginger turns pink
The secret of pink color lies in the very name of pickled ginger - Gari Ginger. In translation, this means "marinated root of young ginger with vinegar and sugar." It is the word "young" that is important. Since the roots collected in the early and middle stages of ripening contain special flavonoids, which on contact with vinegar and give a pink color. Not living in the east, you can hardly buy a young root. There is an opportunity to grow ginger on your own or buy the youngest of the things in the store, and then paint on everything with beet juice. Here are the nuances of this hidden in the eastern cookery of pickled ginger.
Calories
Many of those who lose weight are concerned about the calorie content of the pickled ginger. After all, it is sweet, and without dispute, contains sugar. However, there is nothing to worry about, because 100 g of pickled root accounts for only 63 kcal. In marinated ginger, 1 g of protein, 5 g of fat and 4 g of carbohydrates.
Pregnancy and ginger?
Pregnant women are divided into two categories: those who adore ginger and are worried about the harmlessness of pickled ginger during pregnancy, as well as those who are not familiar with ginger, but are on all sides heard about the benefits of this spice for pregnant women.
Firstly, pregnancy is not a reason to hide for a long time and far all the spices, and certainly ginger. The name of the plant is translated from Sanskrit as "a plant that cures all diseases".
Ginger is recommended for nausea, both during pregnancy and from "seasickness". Ginger will save pregnant women from all sorts of respiratory diseases, saturate with vitamins.
However, in the last stages of pregnancy, you should exclude pickled ginger from your diet. It strengthens lactation and can cause premature birth. If you are already "unbearable", you can have dinner in a Japanese restaurant and tomorrow you will succeed.
Storage
If you managed to cook ginger yourself, or if you bought it in specialized stores, you might have a question about storing pickled ginger.
Marinated ginger can easily be stored for several months in your refrigerator, but you need sealed packaging.
You can use pickled ginger not only to sushi, but also to meat dishes, and also making from it the highlight of the festive table.
Why prepare marinated ginger at home?
The reason for the mass interest in the preparation of pickled ginger with their own hands is only the fact that in industrial production, alas, they use not the best quality products . And in fact it is necessary not only the root itself, but also rice vinegar, sugar, soy sauce. If you bought a pickled ginger of Japanese origin, then do not worry - for the Japanese this is a matter of honor, so they can not make ginger unqualified. However, one way or another, for preserving in pickled ginger will be present preservatives that will not do you any good.
But if it comes to that, it's safer to grow ginger at home on the windowsill and make the best of it. If this does not bother you, then you will certainly get a lot of pleasures from the process.