Layer the ginger in a noncorrosive bowl sprinkling salt between each layer; refrigerate 8 hours or overnight; place remaining ingredients in a saucepan and heat, stirring, until sugar has melted; remove from heat and cool; place ginger in a glass jar and pour pickling liquid over, making sure that ginger is totally immersed; cover and refrigerate for 3 days. Keeps 3 weeks refrigerated From Jennifer Brennans The Cuisines of Asia........ Chuck in Pok Friday 01:19 pm 11/26 C.OZBURN on GEnie Formatted by Elaine Radis BGMB90B; November, 1993 Posted to JEWISH-FOOD digest by Nancy Berry
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|Serving Size: 1 Serving (728g)|
|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 6982.4mg||241 %|
|Potassium 5.4mg||0 %|
|Total Carbohydrate 18.8g||6 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 18.8g|
|Protein 0g||0 %|
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Calories per serving: 94
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