Try this Vinegared Ginger recipe, or contribute your own.
Suggest a better descriptionfrom Tsuji, Japanese Cooking (Kodansha, 1980) Makes around 2 cups Clean ginger knobs well with damp cloth. Sprinkle lightly with salt and leave for one day. Mix marinade in crockery bowl, making sure sugar is dissolved. Drain the ginger, then pickle in marinade for seven days. Keeps covered in refrigerator at least several months. The ginger will turn pinkish in the marinade. To serve, cut in paper-thin slices along the grain. Posted to JEWISH-FOOD digest by Nancy Berry
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Serving Size: 1 Serving (631g) | ||
Recipe Makes: 1 servings | ||
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Calories: 436 | ||
Calories from Fat: 4 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 11.6mg | 0 % | |
Potassium 158.2mg | 4 % | |
Total Carbohydrate 101.6g | 30 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 98.4g | ||
Protein 1.3g | 2 % | |
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: 436
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