Homemade Pickled Ginger
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Chef :
cookpad.japan
Homemade Pickled Ginger
Since it's the season for fresh ginger, so I made a small jar of pickled ginger this year.
Cooking instructions
* Step 1
Rinse the fresh ginger, then thinly slice with a slicer. Place the ginger in a bowl, mix in the salt, and let sit for about an hour (mixing once in between).
* Step 2
Squeeze out the excess water, then lay the ginger on top of paper towels placed over newspaper, then allow to dry (for 12 hours).
* Step 3
Place the ginger slices in a jar, then add plum vinegar until the ginger is completely immersed.
* Step 4
Store the jar in the refrigerator. Be sure to sterilize the jar before using it.
* Step 6
Last year, I made pickled ginger from the plum vinegar leftover from making umeboshi. The umeboshi I made were the very salty and sour type.
* Step 7
Since I had not yet started posting recipes when it was umeboshi-making season last year, I plan to post my recipe for it this year.
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