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Ingredientes
- 1/2 lb Fresh ginger root (shin-shoga)
- 2 tsp Salt
- 1 c. Rice vinegar
- 1/4 c. Water
- 3 x Tabl sugar
Direcciones
- American Cooks" by Sonoko Kondo.
- This is the ginger which is served with sushi.
- Wipe ginger with a clean damp cloth. Peel and sprinkle with salt. Let stand, covered for 1 day.
- Combine the ingredients for the marinade in a glass pickling jar. Mix well till the sugar is dissolved. Add in ginger and cover for a week.
- To serve, slice root thinly, about 1/8" thick along the grain.
- The pickled ginger will keep in the refrigerator for 4 months and will turn quite pink.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 4 servings | |
| Calories 55 | |
| Calories from Fat 3 | 5% |
| Total Fat 0.4g | 1% |
| Saturated Fat 0.11g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1173mg | 49% |
| Potassium 263mg | 8% |
| Total Carbs 9.93g | 3% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.14g | 1% |
| Protein 0.96g | 2% |
