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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Preparation Time

  Cooking Time - 5 minutes, Preparation Time - 40 minutes

• Source

  All Recipes

| 1. Cut the ginger into chunks and place them into a bowl. Sprinkle with sea salt, stir to coat and let stand for about 30 minutes. Transfer the ginger to a clean jar. | 2. In a saucepan, stir together the rice vinegar and sugar until sugar has dissolved. Bring to a boil, then pour the boiling liquid over the ginger root pieces in the jar. | 3. Allow the mixture to cool, then put the lid on the jar and store in the refrigerator for at least one week. You will see that the liquid will change to slightly pinkish in few minutes. Don't be alarmed because it's the reaction of rice vinegar that causes the change. Only quality rice vinegar can do that! Some commercial pickled ginger has red coloring added. Cut pieces of ginger into paper thin slices for serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
young ginger root	8	ounces	peeled	201.7333	0.0	44.88	1.1333
sea salt	1 1/2	teaspoons		201.7333	0.0	44.88	1.1333
rice vinegar	1	cup		201.7333	0.0	44.88	1.1333
white sugar	1/3	cup		258.0	66.6533	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.