A few days ago, I was eating enjoying pickled ginger at a Japanese restaurant when it hit me: pickled ginger can’t be difficult to make. And it’s not. Making pickled ginger is super easy. Here’s how.
1 ginger root – should yield 1 cup when sliced
1/2 cup apple cider vinegar
1/2 cup rice vinegar
1-2 tablespoons of honey or agave, to taste
1.5 teaspoons of turmeric (not strictly Japanese, but still great)
Use a vegetable peeler to peel the thick brown skin off the ginger root. Discard the skin. Using a vegetable peeler, a knife, or a cuisinart, shred the root into thin strips. The thinner you can make them, the better. One root should yield about a cup of shredded ginger, give or take a bit.
Bring a small pot of water to a boil, toss the ginger in for two minutes, and then wash with cold water for one minute. Strain and put into a jar. Add the vinegar, honey, and turmeric. It will taste good right away, but if you leave it in the fridge for a few days it will taste even better.
Some relevant health information*:
Ginger and turmeric are as anti-inflammatory as NSAIDs. Next time you have a headache, reach for these roots. Both show potential anti-cancer properties and are safe in massive quantities. Both soothe an upset stomach. Ginger is particularly good for nausea, while turmeric is best for gas or stomach spasms.
Turmeric is a vasodilator (dilates blood vessels), lowers blood cholesterol and blood pressure. It also protects against heart disease. Turmeric even regulates immune response and decreases allergic reactions.
*Source: Al-Achi, Antoine. An Introduction to Botanical Medicine. Westport, CT: Praeger Publishers. 2008.