Directions:
- Peel the ginger root. Cut the ginger into medium-sized pieces and salt it.
- Leave the ginger in a bowl for 30 minute Put the ginger into a jar.
- Mix rice vinegar and sugar in a pan and bring to a boil. Pour the hot mixture of vinegar and sugar on the ginger.
- Cool, then cover with a lid and place in the refrigerator. In a week, the ginger change its color to light pink.
- Slice thinly to serve. The pickled ginger lasts about a month in the fridge.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 191.45 Kcal (802 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 2361.93mg | 98% | |
| Potassium | 1.44mg | 0% | |
| Total Carbs | 48g | 16% | |
| Sugars | 47.04g | 188% | |
| Calcium | 1.9mg | 0% | |
| Amount Per 100 g | |||
| Calories | 65.88 Kcal (276 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 812.78mg | 98% | |
| Potassium | 0.5mg | 0% | |
| Total Carbs | 16.52g | 16% | |
| Sugars | 16.19g | 188% | |
| Calcium | 0.7mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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