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Receta Pickled Ginger Roots (Beni Shoga)
by Global Cookbook

Pickled Ginger Roots (Beni Shoga)
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Ingredientes

  • 1 lb ginger root peeled and very
  •     thinly sliced
  • 3 Tbsp. salt
  • 1/2 c. pickled plum juice
  • 6 x shiso leaves

Direcciones

  1. Pack ingredients, one layer at a time, in a large glass jar. Fill to the top with plum juice as needed. Store in refrigerator for about two weeks.
  2. By then, it should taste very much like the ginger eaten at sushi bars, that is almost as wonderful a treat as the sushi itself.