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Have you made Amazu Shoga (pickled Pink Ginger)?
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Rating: 5/5 (2 votes cast)

Meal Type:
Total Time:
Cook Method: Stove
Cuisine: Caribbean
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Amazu Shoga (pickled Pink Ginger)

Date Added: June 17, 2015

Ingredients:

1/3 Pound Ginger 1/3 Pound Ginger fresh young large pieces, scraped--look for pieces with a pinkish skin
1/3 Cup Wine Rice Vinegar 1/3 Cup Wine Rice Vinegar (white or apple cider vinegar will do)
1/4 Cup Sugar 1/4 Cup Sugar
1/4 Teaspoon Salt 1/4 Teaspoon Salt to 1 ts
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Directions:

1. Using a sharp knife or a Beriner cutter, shave the ginger into paper-thin slices.

2. In a small, airtight container, combine the vinegar, sugar and salt.

3. Blanch the ginger for 30 seconds in boiling water.

4. Drain ginger; cool. If desired, reserve the liquid for cooking purposes.

5. Add the cooled ginger to the vinegar mixture; mix well.

6. Store marinating ginger in the refrigerator.

7. Pickled ginger can be eaten after 24 hours of marinating.

8. It will keep several weeks. Good with either sushi or noodles.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Rice, Sulfites, Natural Sweeteners, Vinegar allergies.
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