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Recipe Name: Amazu Shuga (pickled Pink Ginger) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1/3 Pound(s) Fresh, young ginger root
large pieces pref with
pinkish skin scraped
1/3 Cup(s) Rice vinegar
1/4 Cup(s) Sugar
1/4 Teaspoon(s) Salt
Date: Mon, 22 Apr 1996 18:45:57 -0400 From: Wendy Lockman
<> Whilst poring over my three volume loose
leaf cookbook (inhabited mainly by stuff snatched from here) I ran
across the following that I though you might be interested in. I think
that the caveat about fresh, young ginger root is necessary to this
recipe. I don't think the older, woody stuff would work at all. Guess
this originally appeared here from the heading... Using a sharp knife
or a Beriner cutter,shave ginger root into paperthin slices. In a
small, airtight container, combine vinnegar, sugar and salt. Blanch
ginger for 30 seconds in boiling water. Drain ginger; cool. If
desired, reserve liquid for cooking purposes. Add cooled ginger to
vinegar mixture; mix well. Store marinating ginger in the
refrigerator. Pickled ginger can be eaten after 24 hours of
marinating. It will keep several weeks. Good with either Sushi or
noodles. Add marinade to salads or sauces. Posted by Stephen Ceideburg
December 18 1990. Originally from Larry Dumlao.
DIGEST V3 #114 From the MealMaster recipe list. Downloaded from
Glen's MM Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 205
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 587.6mg
Potassium: 572.5mg
Carbohydrates: 83.7g
Fiber: 0g
Sugar: 49.9g
Protein: 0g

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