practice:

1. Wash and slice the ginger.

2. Put the ginger slices into a glass jar and pour in rice vinegar. Make sure the vinegar does not cover the ginger.

3. Then seal the mouth of the jar with plastic wrap.

4. Cover the jar tightly with the lid and seal tightly.

5. Finally, place it in the refrigerator for about a week before eating.

2. Which vinegar is better for soaking ginger in vinegar? It is recommended 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 with acetic acid, and has a single ingredient; while mature vinegar is made by fermenting distilled wine or blending with acetic acid. It is brewed with high-quality sorghum as raw material and 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 brewed by fermentation of millet, glutinous rice and other grains. , 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.

3. What kind of ginger is better for soaking ginger in vinegar? It is recommended to use old ginger.

Generally speaking, fresh ginger refers to young ginger, which has more water, mild spiciness, less fiber, tastes crisper and more tender, and is more suitable for cooking dishes and seasoning; while old ginger has less water, medium spiciness, and low fiber. If more, its nutritional value will be higher, and it is more suitable for making ginger pickled in vinegar.

4. Who should not eat ginger soaked in vinegar? People with hot and dry constitutions should not eat ginger soaked in vinegar. Ginger soaked in vinegar is pungent and warm in nature, which can help to increase the body’s yang energy. However, for people with hot and dry constitutions, their body has excessive yang and yin deficiency. Eating ginger soaked in vinegar will aggravate the imbalance of yin and yang. This leads to aggravation of the original symptoms such as flushing of cheekbones, irritability, hot flashes and night sweats, dry mouth and throat, red tongue with less coating.

Patients with internal heat include cough due to lung heat, vomiting due to stomach heat, bleeding hemorrhoids, bad breath, etc. Patients with internal heat may suffer from excessive yang and yin deficiency, and hyperfunction of the human body. Ginger soaked in vinegar is warm in nature and is more likely to aggravate the dryness and heat in the body after consumption, which is not conducive to Physical recovery may also lead to aggravation of the condition.

For gastrointestinal ulcers, ginger soaked in vinegar is pungent and warm in nature. It contains relatively rich organic acids, gingerols and other ingredients. These ingredients can stimulate the human gastrointestinal tract to a certain extent. People with gastrointestinal ulcers may irritate after eating it. The ulcer surface causes ulcer pain and even bleeding.