| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Japanese | 4 | Servings | ||
INGREDIENTS
| 1/2 | lb | Fresh ginger root |
| shin-shoga | ||
| 2 | t | Salt |
| 1 | c | Rice vinegar |
| 1/4 | c | Water |
| 3 | Tabl sugar |
INSTRUCTIONS
This recipe comes from "The Poetical Pursuit of Food : Japanese Recipes for American Cooks" by Sonoko Kondo. This is the ginger that is served with sushi. Wipe ginger with a clean damp cloth. Peel and sprinkle with salt. Let stand, covered for 1 day. Combine the ingredients for the marinade in a glass pickling jar. Mix well until the sugar is dissolved. Add ginger and cover for a week. To serve, slice root thinly, about 1/8" thick along the grain. The pickled ginger will keep in the refrigerator for 4 months and will turn quite pink. Posted to fatfree digest V96 #273 From: Arnold Bochner <Arnold.Bochner@faa.dot.gov> Date: 03 Oct 1996 14:29:26 -0400
A Message from our Provider:
“Don’t miss life’s best. Find God.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 54
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1174.8mg
Potassium: 664.2mg
Carbohydrates: 35.4g
Fiber: 1.1g
Sugar: <1g
Protein: 1g