stimulating to digestion
An ugly looking root but so immensely good for our health!
Especially in the gut where it has anti-inflammatory, anti-microbial and immune boosting effects.
I suspect we all think of ginger’s benefits in connection to nausea, particularly in pregnancy. But did you also know it may be effective at reducing PMS pain symptoms.
Research is suggesting it can potentially have a beneficial effect with prostate and colorectal cancer cell growth due to its unique phenolic compounds. References below.
I use the fresh root grated into vegetable dishes just at the end of cooking or freshly grated on my breakfast oats.
Ginger is incredibly good as an anti-inflammatory in the body especially in the gut, where you want as little inflammation as possible.
Pickled ginger is fantastic to have in the fridge, to use tossed in with many different dishes and that refreshing tang stimulates your digestion.
I like to shred some pickled ginger over freshly cooked vegetables or a mixed grain and herb salad or as a topping to some goats cheese on seeded crisp breads (recipe for those crisps in my Happy Hormone Cookbook).
Making your own pickled ginger is really easy, very satisfying and this way you know it has no added food colourings.
Make a small batch to begin with, so you gain confidence.
Recipe For Pickled Ginger
You will need a 300ml glass jar with a lid, washed thoroughly and dried with clean kitchen paper.
Whats In it
1 large knob of fresh ginger, about 75g (3oz)
1 ½ tbsp unbleached sugar
250mls (9oz) rice vinegar
1 tsp salt
- There is no need to peel the ginger. Wash it and trim off any ends that are dry.
- Very finely slice the ginger with a mandolin or a food processor with a fine slicer attachment or a steady hand and sharp knife.
- Put the vinegar, sugar and salt into a saucepan and bring to the boil, so that the sugar melts.
- Once the sugar has melted turn off the heat and add the ginger. Mix together.
If the ginger you are using is a fresh young root then it will naturally turn a subtle pink colour. In fact the younger the ginger the more pink it will develop.
- Pour into a clean jar and seal with a lid. It is ready to eat after 12 hours.
- It’s best stored in the fridge, but can also be out in a cupboard. For freshness keep the ginger pieces submerged in the pickling liquid.
When you have eaten this batch of pickled ginger you can re-use the pickling liquid for your next batch. Simply boil up the pickling liquid for a couple of minutes before re-using. Alternatively use the pickling liquid in a dressing.
Take a look at me making it here on Youtube: https://www.youtube.com/watch?v=T6dfsBuWK_k