What vinegar is best for soaking ginger in vinegar?
It is better to use rice vinegar.
Vinegar is a traditional condiment with many types. Currently, the more common ones on the market are white vinegar, mature vinegar, and rice vinegar. White vinegar is made by fermenting distilled wine or blending it with acetic acid, and has a single ingredient; while mature vinegar is made by fermenting distilled wine or blending it with acetic acid. It is brewed from high-quality sorghum as raw material through multiple complex procedures. It has the characteristics of deep color and strong sour taste, and is more suitable for use in dishes; while rice vinegar is fermented and brewed from grains such as millet and glutinous rice. , has a fragrant smell and lower acidity than mature vinegar, and is suitable for cold salad. It is also one of the higher nutritional value among many vinegars, so it is generally better to use rice vinegar when soaking ginger in vinegar.
Which rice vinegar is best for soaking ginger in vinegar?
9 degrees rice vinegar.
Rice vinegar has various degrees depending on the brewing process and acetic acid content. Common ones are 4 degrees, 6 degrees, 7 degrees, 9 degrees, etc. Among them, rice vinegar below 9 degrees has a low acetic acid concentration and is suitable for seasoning or dipping food directly. Eat, and 9-degree rice vinegar has high acidity. It is a functional vinegar and cannot be eaten directly. It is more suitable for soaking food. It can have better sterilization, detoxification, softening of blood vessels, etc. However, this type of rice vinegar is relatively rare. The price will also be more expensive.
The correct way to soak ginger in vinegar
Ingredients: Ginger, mature vinegar
step:
1. Select good ginger, clean and peel it. Slice or cut into strips. Cut evenly to make the ginger more flavorful.
2. Take a clean glass jar, which must be oil-free and water-free. Put the ginger slices into the jar without filling it too full.
3. Pour the vinegar into the jar and cover the ginger slices.
4. For sealing, put a layer of plastic wrap on the mouth of the jar, tighten the lid, and seal it at room temperature for a week before opening it for consumption.
Taboo on eating ginger soaked in vinegar
1. Although ginger soaked in vinegar has many benefits for the human body, there are also many taboos when eating it. Those who suffer from yin deficiency and excessive fire, red eyes, swelling and pain, and internal heat in the body cannot eat ginger soaked in vinegar, otherwise it will cause The symptoms of these diseases in the body are aggravated, which is particularly detrimental to physical health.
2. People who suffer from pneumonia, lung abscess, tuberculosis, gastric ulcer and other diseases in life should not take ginger soaked in vinegar, otherwise it will be detrimental to the recovery of the disease. In addition, ginger soaked in vinegar is a very hot food. It cannot be eaten together with other hot food. Otherwise, the body will be overheated and prone to various physical discomforts. In severe cases, it will directly harm human health.