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LOCATION: Recipes >> Preserving >> Pickled Ginger 01

Print this Recipe    Pickled Ginger 01

Japanese Pickled Ginger

Thoroughly wash and salt 225g of fresh ginger root. After letting
stand for a day, it is washed again and placed in a marinade made
of 1 cup rice vinegar, 7 Tbsps water, and 2 1/2 tsps sugar. Allow
the ginger to marinate for 1 week. It will turn pink. Drained,
covered and refridgerated, Gari will keep for months. It is sliced
thin to be served with sushi.

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