Drinking vinegar?!

Believe it or not there is a type of vinegar that you can drink! Apple cider vinegar! It’s made through a process of fermentation of the apples, and adding yeast and good bacteria which turns the sugar in the apple into alcohol.

In Japanese apple cider vinegar (ACV) is リンゴ酢 (ringo-su), translated simply as ‘apple vinegar’. There are many different types and brands of ACV, varying in the apples their made of, and their acidity and sweetness.

ACV has antibacterial and anti-fungal properties, meaning it can be used for fungal infections and spots. Dabbing a small amount onto a spot with a cotton swab will get rid of bacteria on the skin and aid with healing.

Having a teaspoon of ACV diluted in water every day helps maintaining the health of your digestive system. It can also reduce the risks factors of heart disease, such as high cholesterol, reduce blood pressure, and has also shown to lower blood sugar levels and improve insulin sensitivity. (1)

Remember: Don’t drink it as it is! The acidity of the vinegar can damage your throat, teeth, and your stomach, so you should always dilute it in water when drinking it.


References/Helpful links

  1. https://www.healthline.com/nutrition/6-proven-health-benefits-of-apple-cider-vinegar

And recipe of my pickled ginger

Pickled ginger (sushi ginger)

Ginger 500g

Rice vinegar 600ml

Sugar 250g

Salt 15g

Take the skin off (do not throw this away! I am writing another post about this ginger skin medicine which can boost your energy!)

And slice with vegetable slicer.

Please check the link of the slicer I use.



First, add rice vinegar, sugar and salt into a pot.

Simmer it until the sugar and salt are dissolved.

Take it off the heat and let it cool.


Fill a kettle with water and boil.

Put the sliced ginger into a bowl.

Add the hot water to the bowl and soak the ginger.

*Make sure ginger is covered with hot water.

Leave the ginger for about 20 mins.

After 20 mins, drain the water and rinse with cold water and squeeze the water out from ginger.


Add ginger into a glass jar and pour the vinegar and make sure the ginger is completely soaked with vinegar.

Seal it well and keep it in room temperature for 6 hours. Then keep it in fridge.


*Make sure you use clean hands or clean utensils when you pick ginger from the jar.

*Seal it well every time you eat.


I recommend to eat this everyday. You can add it to your tea, or salad too!