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Pickled Ginger for Sushi

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)201.495
Carbohydrates (g)50.399
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel the ginger and slice it as thin as humanly possible. | 2. Rub the sliced ginger with the coarse salt until you do not feel the graininess of the salt. | 3. Place ginger in a mixing bowl and refrigerate for several hours. | 4. After ginger has sat for several hours, take it out and squeeze out as much liquid as possible. | 5. Put ginger in a clean jar. | 6. Put the vinegar, water,food coloring, and sugar in a small sauce pan and bring to a simmer. | 7. Stir until the sugar is dissolved. | 8. Pour over ginger and allow to cool slightly. | 9. Seal the jar and allow to"cure" in the refrigerator for at least 3 days. | 10. (This allows the flavor to mellow out some... you can use it sooner, but it will have more of a"bite"). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    gingerroot 1/2 - - - -
    salt 1 tablespoon coarse - - - -
    rice wine vinegar 1 1/4 1/4 - - - -
    water 3 tablespoons 0.0 0.0 0.0 0.0
    sugar 1/4 cup 201.495 50.398999999999994 0.0 0.0
    red food coloring 1 -2 drop - - - -

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



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