Soak 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 firstname.lastname@example.org (valerie) on Jan 22, 1998
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|Serving Size: 1 Bottle (579g)|
|Recipe Makes: 1 Bottle|
|Calories from Fat: 5 (6%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 89
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