Ginger water ingredients
To cook ginger broth, prepare about 30-50g of fresh ginger and 500-700ml of filtered water. Depending on your taste, you can prepare a little honey or sugar to create sweetness.
Ginger should be fresh, not bruised, moldy or showing signs of damage. Wash ginger thoroughly under running water to remove dirt and dust. You can scrape off the outer skin or keep the skin if the ginger has been thoroughly cleaned.
How to cook ginger broth
After washing, slice the ginger into thin slices or crush them. Slicing or crushing helps the compounds that create the characteristic smell and taste of ginger easily mix into the water during boiling.
Put ginger in a pot with 500-700ml of water. Boil until water boils, then reduce heat and continue to cook for about 10-15 minutes. Turn off the heat, filter out ginger residue and pour water into a cup.
Ginger water can be used while still warm. If the taste is too spicy, you can add a little warm water to adjust. Honey can also be added when the water has cooled down to create a sweeter and easier-to-drink taste.
Do not use too much ginger at once. In some people, using a large amount of ginger can cause mouth irritation or discomfort in the digestive tract.
Ginger water should only be considered a drink, not a substitute for medicine or treatment methods. People who are using medicine regularly or have special medical conditions should consult a doctor if they want to use ginger in large quantities or regularly.
