In summer, the yang energy leaks out causing the body surface to be full of yang energy. However, the internal yang energy is relatively weakened, leading to an increase in cold energy. Especially for those with a cold constitution, the stomach may feel extra cold.
In this situation, ginger becomes a good remedy for warming the spleen and stomach.
Although ginger can be directly chewed, its pungent taste and potential heat may cause some concerns.
During the three dog days, eat some vinegar-soaked ginger.
Vinegar-soaked ginger is a mild way to consume ginger without causing heat.
Because the sourness of vinegar has a contracting effect, complementing the dispersing nature of ginger, it ensures the warming effect of ginger while avoiding excessive dispersion. This helps warm the stomach, dispel cold, and not generate heat, making it very suitable for health preservation.
In addition, the addition of vinegar reduces the pungency of ginger, making the overall taste more pleasant.
How to make vinegar-soaked ginger
Select fresh and tender young ginger, which has a relatively mild pungent taste.
Thoroughly wash the ginger, dry the surface water in a ventilated place, then slice thinly.
Adding some salt, mix well, marinate for half an hour to reduce the pungency of ginger.
After marinating, squeeze out excess moisture to improve the shelf life of the ginger slices.
Next, place the marinated ginger slices in a prepared container, preferably a glass jar.
Pour aged vinegar or rice vinegar over them, ensuring the liquid completely covers the ginger slices.
According to personal taste and available ingredients, add a suitable amount of sugar for seasoning, it can be brown sugar, white sugar, or rock sugar.
If using rock sugar, heat the vinegar, add the rock sugar stirring until dissolved, then pour into the glass jar after the vinegar cools.
The amount of sugar can be adjusted according to personal preference. Traditional Chinese medicine theory believes that the combination of sugar and vinegar can promote fluid production and moisten dryness, making ginger’s effects milder.
After soaking for a week, the ginger slices are ready to eat. Thinly sliced ginger can even be enjoyed after two to three days.
Vinegar-soaked ginger can retain the ginger peel. The nature of ginger peel is cool, balancing the warm and hot properties of ginger, thus reducing the risk of heat accumulation, aligning with traditional Chinese medicine’s pursuit of balance.
How to eat vinegar-soaked ginger?
It is recommended to consume vinegar-soaked ginger in the morning, can be eaten with breakfast or lunch, about three to five slices each time.
The key is consistency and moderate consumption.
Ginger treated with vinegar is milder, even individuals prone to heat can consume it in moderation.
Not only does it provide a warmth in the stomach after consumption, but it also helps dispel dampness.
Tip: According to traditional health concepts, ginger is generally not recommended for consumption at night, but in special cases, such as cold-induced stomach pain, it can still be consumed in moderation.
Suitable individuals for vinegar-soaked ginger
Vinegar-soaked ginger is mainly suitable for individuals with yang deficiency and cold constitution.
Those with yin deficiency, red tongue with little coating, internal heat signs, yellow or greasy tongue coating should avoid consumption.
These individuals often show symptoms like heat in the palms and soles, dry hands, dry eyes, and dry skin. Vinegar-soaked ginger can worsen the symptoms of yin deficiency.
In addition, vinegar-soaked ginger is generally suitable for those with weak constitutions and those trying to lose weight.
Vinegar-soaked ginger can aid in weight loss, nourish the stomach, prevent hair loss, and enhance yang energy.
Furthermore, individuals with hepatitis should not consume vinegar-soaked ginger, as it can exacerbate the overactivity of liver fire and worsen liver inflammation.
Source: Hongkou, Shanghai
