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Makes 3/4 cup ginger and 2 cups juice: 1. Cover the ginger with boiling water. Let stand for 2 minutes, then drain in a colander. Put the ginger in a large, impeccably clean glass jar or plastic container. 2. Combine the remaining ingredients in a non-reactive aluminum pot. Stir over moderate heat just until the sugar and salt dissolve. Pour over the ginger. 3. Let cool completely, then cover and refrigerate for at least 24 hours before using. Menu suggestions: Paper-thin slices of pickled ginger make a great addition to plates of grilled meat, fish, or poultry. Minced or julienned, they appear in many of our [China Moon Cafe -- in San Francisco; I recommend it highly]. The juice is something we use in hot and cold sauces, springroll dips, and salad dressings. Posted to FOODWINE Digest 1 November 96 Date: Fri, 1 Nov 1996 17:25:20 -0500 From: "Roberta K. Merkle"
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|Serving Size: 1 Serving (312g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 1164.1mg||40 %|
|Potassium 13.2mg||0 %|
|Total Carbohydrate 75.1g||22 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 75.1g|
|Protein 0g||0 %|
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Calories per serving: 299
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