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Pickled Ginger, Japanese Style (Sushoga)


4oz                              Ginger (preferably young)

1tsp                              Salt (non-iodized)

4oz                              Rice vinegar

1T                                Sugar

1T                                Water



  1. Peel and slice ginger using the mandoline
  2. Combine with salt in a colander and let sit for two hours
  3. Dry ginger
  4. Combine vinegar, sugar and water and mix until sugar is dissolved
  5. Place ginger in a sterilized jar and pour vinegar solution over
  6. Store in refrigerator for two days before using

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