How to use ginger: Shots, teas, and pickled ginger recipes

how to use ginger at home



Ginger is a prized knobby underground root popular for its culinary and health uses. Ginger recipes vary depending on your taste and purpose, whether it's a sizzling pan-fried meal or a simple tea.


Most popular uses of ginger include garnishing meals and traditional uses revolving around managing nausea and inflammation. According to WebMD, ginger has chemicals that might aid in nausea and swelling. For more information, read 'Benefits of Ginger.' 


Ginger can be used directly by grating and either soaking or boiling it in water, or tossing it into meals to add a warm, spicy kick. Another direct use is sprinkling the powder on food preparation or adding it to drinks such as smoothies.

Various ginger recipes

  1. Ginger shot recipe

how to make ginger shots at home

What you need

½ -¼ cup (1 bulb) of fresh ginger, chopped or grated.

¼ -⅓ cup of freshly chopped lemon, minus the peels.

¼ cup of cold water. Can be substituted for coconut water.

½ teaspoon of honey (for taste.)

A pinch of cayenne, turmeric, apple, orange, or black pepper (optional)

Preparation

Step 1: Prepare the ingredients. Thoroughly wash the ginger root and lemon, then peel. Peeling is optional if you're going to strain or weave the drink later on. Chop your peeled lemon and ginger.

Step 2: Blend your ingredients. Add the chopped ginger and lemon into a blender with water to slightly cover the ingredients. Give it a first round of blending. Then, add honey and any other additional spices, such as cayenne pepper. Blend again until smooth and consistent.

Step 3: Remove the mixture from the blender and strain. Use the back of the spoon to press down on the pulp in the strainer to extract more juice. Discard the remaining pulp.

Step 4: Serve your shots and drink while fresh. Juice can also be placed in a tightly closed container and refrigerated or kept in a cool place for no more than 2 days.


Note: if you're using a juicer, just place all the ingredients in the hopper and turn the juicer on. The end result will be a refined juice ready for consumption.

  1. Ginger tea recipe

How to make ginger tea at home

Ingredients

25-50 grams of fresh ginger root. (about 2 inches)

2 cups of water.

Sweeteners: honey or maple syrup added to taste.

Lemon juice (optional)

A pinch of mint, turmeric, or cinnamon (optional)

Preparation

Step 1: Prepare all your ingredients. Wash your ginger, then grate or thinly slice the ginger for maximum infusion effects.

Step 2: Boil the water in a small pot or saucepan.

Step 3: Add the grated ginger to the boiling water. Stir and let it simmer on medium-low heat for about 20 minutes.

Step 4: Remove it from the pot. Set aside and strain the mixture into a clean mug. While still hot. Add your sweetener to the desired taste and stir.

Step 5: Your ginger tea is ready for consumption. It is advisable to consume it while fresh.


Note: There are ginger tea bags available. If that is the case, immerse the tea bag in hot water and let it sit there for 3 to 5 minutes. Add your sweetener, then stir, and you're ready to go.


  1. Pickled ginger recipe (“gari”)

how to make pickled ginger at home

What you need

About 250 to 280 grams of fresh young ginger root.

1½ teaspoons of salt.

1 cup of plain rice vinegar.

About 90 grams of sugar, adjusted to suit taste.

Red cabbage or beet (optional and in small quantity)

Procedure

Preparing the ginger


  1. Prepare the ginger by first washing thoroughly and then making thin cuts/slices.

  2. Place the ginger in the heating bowl, then add the salt. Mix well to spread evenly. Let this mixture sit for roughly 20 minutes to draw out excess moisture, soften the ginger, and mellow out the spiciness.

  3. Place water in a pot and let it boil naturally.

  4. Bring out the ginger and salt mixture, and drain it. Then add the ginger to the boiling water and blanch for 2 minutes. Branching further softens the ginger. Do not overboil.

  5. Drain the ginger as much as possible.


Preparing the brine


  1. In a saucepan, combine the rice vinegar and sugar. If you have any additions, such as beetroot, this is the time to add them in as well.

  2. Heat the mixture over low heat until the sugar completely dissolves.

  3. Turn off the heat and allow it to cool down.


Preparing the pickle mixture


  1. Choose an appropriate jar and make sure it's clean.

  2. Pack the ground ginger into the jar. Any additional ingredient, such as red cabbage (for color), is also added in a small quantity.

  3. Pour the brine over the ginger until all the pieces are well submerged.

  4. Seal the jar tightly with the lid and store it well. You can refrigerate it once it has cooled down properly.

  5. Let it sit for 24 hours before serving. It can sit for longer (2-3 days), as it gains more taste that way.


Note: The ginger should naturally have a light pink hue once the pickling process begins. Well-closed pickled ginger in the fridge can last up to 6 months. In many Indian households, the use of 'gari' is preferred to supplement their daily meals and add flavor to their dishes.



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