Ginger, known as "Khing" in Thai, is a revered herb with well-known health benefits, particularly for boosting the immune system. Its importance has been highlighted during the COVID-19 outbreak, with many people consuming it in various forms such as fresh, dried, candied, powdered, and as pickled ginger. Today, we delve into the world of ginger, exploring its properties and sharing a simple recipe for making three-flavor pickled ginger with a naturally beautiful pink hue.
Understanding Ginger and Its Properties
Ginger is an annual plant with underground rhizomes. Its bark varies from light to dark brown, while the inside is soft, white, and fragrant. Commonly propagated through rhizomes, ginger thrives in moist, well-drained soil. Known by various names in different regions, such as Khing Klaeng in Chanthaburi and White ginger in Chiang Mai, ginger is a versatile plant with numerous health benefits.
Ginger comes with medicinal properties
Medicinal Properties of Ginger
Each part of the ginger plant, including the roots, rhizomes, stems, fruits, leaves, flowers, and core, offers unique health benefits:
- Root: Sweet, spicy, and bitter, it relieves tightness, wind, phlegm, and dysentery.
- Rhizome: Known for its sweet and spicy taste, it aids digestion, relieves nausea, and balances bodily elements.
- Stems: Helpful in treating gas, belching, colic, and diarrhea.
- Leaves: Used for treating nosebleeds, bruises, gallstones, and urinary retention.
- Flowers: Effective against nervous diseases and digestive issues.
- Fruit: Nourishes breast milk, treats fever, throat soreness, and is considered a longevity elixir.
- Core: Used in traditional medicine to relieve itching.
Benefits of ginger
Nutritional Benefits of Ginger
Ginger is rich in nutrients like protein, fat, carbohydrates, calcium, vitamin A, and more. It has a warming effect, expelling cold and gas, and improving appetite. However, caution is advised for pregnant women, as ginger may cause complications in rare cases. Consulting a doctor before using ginger to treat morning sickness is recommended.
Pink pickled ginger Naturally beautiful
Recipe: Three-Flavor Pink Pickled Ginger
Making pickled ginger is an excellent way to preserve this versatile herb. Here's a simple recipe for pink pickled ginger:
Ingredients:
- 1 kilogram of young ginger
- Saltwater (for soaking)
- 400 grams of granulated sugar
- 1 cup vinegar
- 1/2 cup water
- 1 tablespoon salt
- 1 lemon
Steps:
- Peel and thinly slice the ginger, then soak in saltwater.
- Boil water, vinegar, sugar, and salt until the sugar dissolves. Let it cool.
- Squeeze the ginger to remove saltwater, add to the marinade, stir, then add lemon juice. This step creates the natural pink color.
- Store in a tightly sealed container. It can be refrigerated for long-term use.
Enjoy your homemade pink pickled ginger as a side dish or main component.
Pickled ginger products Vanusnun Chiang Mai Shop
Vanusnun Chiang Mai Shop: Your Source for Ready-Made Pickled Ginger
For those pressed for time, Vanusnun Chiang Mai Shop offers ready-made three-flavor pickled ginger. Made from quality young ginger from Northern Thailand, these products are hygienically processed and perfect as a personal treat or a thoughtful souvenir. Explore more ginger-related products by visiting Vanusnun Chiang Mai Shop.
Thank you to Wikipedia for the valuable information.
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