Pickled Ginger Japanese cooking recipe


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Ingredients
2 large gingerroot
1 cup rice wine vinegar
5-7 tablespoons sugar
1 teaspoon salt

Directions
1Peel the ginger root. Cut the ginger into medium-sized pieces and salt it.
2Leave the ginger in a bowl for 30 minute Put the ginger into a jar.
3Mix rice vinegar and sugar in a pan and bring to a boil. Pour the hot mixture of vinegar and sugar on the ginger.
4Cool, then cover with a lid and place in the refrigerator. In a week, the ginger change its color to light pink.
5Slice thinly to serve. The pickled ginger lasts about a month in the fridge.

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