| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Japanese | Fat, Low | 1 | Servings | |
INGREDIENTS
| 1 | lb | Unpeeled baby ginger, in |
| Oriental groceries) or, Oriental groceries or | ||
| Peeled regular ginger | ||
| Note: regular ginger tends | ||
| To be stronger and tougher | ||
| But works | ||
| Quite well anyway), Quite well anyway | ||
| Peel, if necessary rinse | ||
| And pat dry. | ||
| Put in a bowl and coat with | ||
| About a heaping tablespoon | ||
| Salt | ||
| preferably the pickling | ||
| Variety), Variety | ||
| 24 hours later: | ||
| 1/2 | c | Sugar |
| 2 | c | Rice vinegar, unseasoned |
| Light), Light | ||
| 1 | c | Less 2 tablespoons water |
| Set in a cool place for 24 | ||
| Hours |
INSTRUCTIONS
Dissolve sugar in rice vinegar and water. Put into a 6-cup resealable glass jar (I use the kind with the lever-action wire closure and rubber seal ring). Rinse the salt off the ginger and pat dry. Put ginger into vinegar/sugar solution. Close jar and refrigerate at least a week. The vinegar will turn the ginger a rosy pink. Just before serving, slice thinly with the grain. You can keep a jar of this going indefinitely by replenishing the ginger and vinegar/sugar solution as it is used. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus: All roads lead to tragedy – except one”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 487
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 306.6mg
Potassium: 272.5mg
Carbohydrates: 125.6g
Fiber: 1.5g
Sugar: 123.6g
Protein: 1.3g