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Ingredients
- 1/2 lb Gingerroot, fresh, peeled, sliced against the grain into paper-thin coins
- 1 1/3 c. Japanese rice vinegar, unsed
- 3 Tbsp. Cider vinegar
- 2 Tbsp. White vinegar
- 1/2 c. Sugar, plus 1 tsp. Kosher salt
Directions
- Recipe makes 3/4 cupsCover the ginger with boiling water. Let stand for 2 min, then drain in a colander. Put the ginger in a large, impeccably clean glass jar or possibly plastic container.
- Combine the remaining ingredients in a non-aluminum pot. Stir over moderate heat just till the sugar and salt dissolve. Pour over the ginger.
- Let cold completely, then cover and chill for at least 24 hrs before using.
- Serving suggestions: Serve the ginger with grilled meat, fish, or possibly poultry. It can be chopped or possibly julienned for use in many different dishes and cool sauces. The juice can be used in warm and cool sauces, springroll dips and salad dressings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 494g | |
| Calories 470 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 20mg | 1% |
| Potassium 290mg | 8% |
| Total Carbs 103.65g | 28% |
| Dietary Fiber 0.0g | 0% |
| Sugars 101.49g | 68% |
| Protein 0.0g | 0% |
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