Try this Japanese Style Pickled Ginger recipe, or contribute your own.
Suggest a better descriptionSoak 300 gms sliced ginger in ice water with a little vinegar for a few hours. Drain. The ginger should then be blanched in salty boiling water, drained, and allowed to cool. Bring remaining ingredients to a boil and let cool. After the mixture has cooled, add it to the ginger. Refrigerate. Mark p.s. I use a vegetable peeler to slice the ginger nice and thin; a food processor does not work! Posted to MM-Recipes Digest V5 #023 by valerie@nbnet.nb.ca (valerie) on Jan 22, 1998
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Serving Size: 1 Bottle (579g) | ||
Recipe Makes: 1 Bottle | ||
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Calories: 89 | ||
Calories from Fat: 5 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 13.9mg | 0 % | |
Potassium 231.8mg | 6 % | |
Total Carbohydrate 11.8g | 3 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 7g | ||
Protein 2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 89
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