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Print this Recipe    Pickled Ginger 02

Amazu-Shoga/Gari Ginger Served with Sushi
Pickled Ginger (Amazu Shoga)
4-8 Servings

1/2 lb fresh ginger root (shin-shoga)
2 teaspoons salt

1 cup rice vinegar
1/4 cup water
3 tablespoons sugar

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 until the sugar is dissolved. Add 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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