Easy recipe Japanese Pickled Ginger Recipe

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about one hundred and twenty-fiveg fresh ginger, peeled one teaspoon salt (Recipes by ingridients salt) sixtyml (one quarter cup) rice wine (Recipes by ingridients rice wine) vinegar (Recipes by ingridients vinegar) sixtyml (one quarter cup) water fifty-fiveg (one quarter cup) caster sugarStep one Use a vegetable peeler or mandolin to slice the ginger into thin strips. Transfer to a bowl and sprinkle with. salt (Recipes by ingridients salt) Stir until well combined. Set aside for thirty minutes to allow the salt (Recipes by ingridients salt) to extract excess liquid. Japanese Pickled Ginger Recipe. Use your hands to squeeze any excess liquid from the ginger. Transfer the ginger to a sterilised jar. Step two Stir the rice wine (Recipes by ingridients rice wine), vinegar (Recipes by ingridients vinegar) water and sugar in a small saucepan over medium heat until the sugar dissolves. Increase heat to high. Bring to the boil. Pour the vinegar (Recipes by ingridients vinegar) mixture over ginger. Japanese Pickled Ginger Recipe. Set aside for about five minutes to cool slightly. Seal and place in the fridge for about twenty-four hours to develop the flavours.. Japanese Pickled Ginger Recipe.