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Pickled Pink Ginger  Veg  CD  ACC  Japanese  24hours

Cold  Vegetarian  Accompaniment  Pickle Preserve    Japan  Asia  Asian


150g/+5oz fresh young Ginger root, peeled
90ml/3fl.oz. Rice Vinegar
50g/2oz Sugar
teasp Salt


1. Using a potato peeler, shave the ginger root into paper thin slices.


2. Blanch ginger for 30 seconds in boiling water, drain well and allow to cool. 

3. Place the vinegar, sugar and salt in a small, airtight jar or container and mix well.

4. Add cooled ginger to vinegar mixture, mix well then cover with an airtight lid and refrigerate for at least 24 hours.  It will keep several weeks.


Serve with  Sushi or noodles. 










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Key techniques required to make this recipe


Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.


Chop to To cut into pieces of approximately the same size


Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Tips, Options and Substitutions

 See above

Main equipment required to make this recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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