Pickled Ginger Roots (Beni Shoga) Recipe
Servings: 1
Ingredients
- 1 lb ginger root peeled and very
- Â Â thinly sliced
- 3 Tbsp. salt
- 1/2 c. pickled plum juice
- 6 x shiso leaves
Directions
- Pack ingredients, one layer at a time, in a large glass jar. Fill to the top with plum juice as needed. Store in refrigerator for about two weeks.
- By then, it should taste very much like the ginger eaten at sushi bars, that is almost as wonderful a treat as the sushi itself.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 475g | |
| Calories 337 | |
| Calories from Fat 26 | 8% |
| Total Fat 3.16g | 4% |
| Saturated Fat 0.84g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 20984mg | 874% |
| Potassium 1755mg | 50% |
| Total Carbs 74.96g | 20% |
| Dietary Fiber 8.4g | 28% |
| Sugars 7.17g | 5% |
| Protein 7.68g | 12% |
