I LOVE Ginger! It is an Aromatic, pungent and spicy rhizome that adds a special flavor and zest to Asian stir fries, Ayurvedic dishes (ex. Kitchari) and many fruit and vegetable dishes.
Ginger is great for reducing inflammation, assisting digestion, boosts the immune system, Effective Relief of Nausea and increases our circulation.
Pickled vegetables are a GREAT way to incorporate live-culture probiotic foods into your diet. Pickled vegetables contain lactobacilli, a beneficial bacteria that improves our digestion and overall health. They are a good source of fiber and essential nutrients such as iron, Vitamin K and C.
The beneficial bacteria that resides in our body (Go team HEALTHY GUT FLORA!) can take a beating when we take antibiotics and pharmaceuticals, consume a poor diet, and are under daily stress. So, to help restore those beneficial little buggers in our body, Live-culture food (Probiotics) to the rescue!
Probiotics support healthy elimination of waste from your body. When elimination is crappy (sorry, had to say it) and poor, that toxic waste sits in our colon/ intestines and reabsorbs into our body. NOT a pretty picture! A healthy gut contributes to our overall well-being and vibrancy. I’m GAME for that!
Enjoy this scrumptious pickled ginger as an accompaniment to any savory dish (cooked or raw). Great to munch on if you have a tummy ache or feel nauseous. It will improve your digestion so that you absorb more nutrients from the food you eat.
This pickled ginger recipe (once made) is ready to eat in a week. The longer is sits, the better it gets. I like to go to the farmers market and purchase the mark-down bags (small broken off pieces) of fresh ginger root. This is PERFECT for making pickled ginger. I like to make two jars (if I can) and have plenty on hand. Plus, it takes some time to peel the outer skin (slice off with a small sharp knife) and thinly slice each one. Just put on some good music, a book on disc, be with your thoughts, share task with a friend or spouse (quicker this way!) and enjoy a conversation with one another or whatever you like to do, and slice away. (Side note: A mandoline didn’t work very well for me because ginger has a tough, fiberous texture – a knife worked BEST for me.)
Only three ingredients! That’s right! I make mine a low-glycemic, no-sugar recipe by using NuNaturals Liquid Stevia and it comes out GREAT everytime. By using raw apple cider vinegar, this is very alkalizing to the body.
It is SO ECONOMICAL to make your own pickled veggies versus purchasing in the store. Just takes some of your time. I love bonding with my food so that it nourishes me and the family.
- 2 pounds (more or less) fresh ginger root, peeled and thinly sliced
- 1 cup RAW Apple Cider Vinegar (I used Bragg's)
- NuNaturals liquid stevia (a few drops) or your choice of sweetener (raw honey is nice - 1/4 cup or less)
- Combine the prepared ginger slices with the apple cider vinegar and sweetener of choice into a 2 quart glass jar.
- Secure jar tightly with lid. Give it a good shake to mix everything together.
- Leave to marinate and ferment at room temperature for 1 week.
- The liquid will change color to a pale pink - Keep it and use in dishes (when jar gets low). It's fantastic!
- Store the jar(s) in the refrigerator. It will keep for several months or longer (mine have).
This pickled ginger is fantastic with Spicy Asian Cucumber Onion Avocado Salad, Spring Rolls, Tropical Detox GREEN Smoothie, on top of salads, and so much MORE! Have fun coming up with ways to incorporate it into your diet. You’ll be glad you did!
May the GREENS be with You! and Be Inspired! Kibby