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Japanese Pickled Ginger

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)179.5204
Energy (kCal)2569.4652
Carbohydrates (g)409.8601
Total fats (g)4.5333
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash fresh ginger root and rub off skin. | 2. Slice the ginger thinly. | 3. Sprinkle salt on ginger. | 4. Leave salted ginger slices in a bowl for 1 hour. | 5. Dry the ginger slices with paper towels, and put them in a sterilized container/jar. | 6. Mix rice vinegar and sugar in a pan, and bring to a boil. | 7. Pour the hot mixture of vinegar and sugar over the ginger slices. Cool. | 8. The ginger will change color to light pink. | 9. Cover the jar, and store it in the refrigerator. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    gingerroot 2 lbs 806.9352 0.0 179.5204 4.5333
    vinegar 3 cups 150.57 6.6681 0.0 0.0
    sugar 2 cups 1611.96 403.19199999999995 0.0 0.0
    salt 2 teaspoons - - - -

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



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