Print Recipe
Red pickled ginger.
Prep Time 10 minutes mins
Cook Time 1 minute min
Marinate Time 3 hours hrs
- 100 grams Ginger peeled
- 300 ml Water
- 50 ml plum vinegar
Bring a small pot of water to boil, then add the ginger and cook for 30 seconds.
Let the ginger cool down and dry on a paper towel.
Place the ginger in a container and pour the plum vinegar to cover.
Let it marinate for at least 3 hours.
Refrigerate for up to a year.
Calories: 100kcal | Carbohydrates: 18g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 10528mg | Potassium: 595mg | Fiber: 2g | Sugar: 2g | Vitamin C: 5mg | Calcium: 25mg | Iron: 1mg