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Japanese Pickled Ginger-canning recipe

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)-
Carbohydrates (g)-
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soak ginger slivers in ice water, covered for 12 hours. | 2. Drain. | 3. In a small stainless or enamel saucepan combine vinegar, honey and miso. | 4. Bring to a boil. | 5. Pack drained ginger into 2 half pint jars. | 6. Pour hot liquid over ginger, leaving 1/2 inch head space. | 7. Seal and process in a boiling water bath for 10 minutes at altitudes up to 1000 feet. | 8. See altitude chart for higher altitudes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    gingerroot 1 1/2 cups peeled sliced - - - -
    rice vinegar 1 1/4 1/4 - - - -
    honey 1 teaspoon - - - -
    red miso 1 teaspoon - - - -

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



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