Pickled Ginger for Weight Loss

I wash the ginger root, wipe it with a towel and clean it - remove the skin from it with a thin layer. To do this, you can use a special tool for cleaning vegetables and fruits, or carefully do it with a conventional knife. Then, with the same tool, we cut the ginger root into plates. The thinner it turns out to do this, the better. Put the ginger plates in a glass container, sprinkle with salt (half a tablespoon).

In a small saucepan (saucepan), combine vinegar, sugar and salt (a pinch). We put the saucepan on a slow fire, heat it, stirring constantly, until the sugar and salt crystals completely dissolve. Then remove the saucepan from the stove.

Ginger plates are well washed from salt and immersed in the resulting marinade. We return the saucepan with it to a slow fire, cook everything together for half an hour. When the specified time has passed, we put the ginger in a glass jar, pour out the remains of the marinade there. When the contents of the jar cool down, close it with a lid and put it in the refrigerator for at least 5 hours. After that, the ginger will be completely ready for use.

There are no specific diets using pickled ginger root, its millet is recommended to be included in the diet on a regular basis. Moreover, you need to eat not only the root itself, but also use marinade. The effect of including pickled ginger in the diet can come in a month - some lose several kilograms during this time. There are no restrictions on the daily use of ginger, but it is worth observing the measure and learning about contraindications.

Success in losing weight!