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Japanese Pickled Ginger
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Peel the ginger and put in a small glass container/jar with a lid. Cover with salt and leave out overnight (24 hours) unrefrigerated. Next day rinse the ginger well and drain in a colander while you pour 1/2 cup rice vinegar and 1/4 cup sugar into a small saucepan. Warm the solution a little to dissolve the sugar, but do not boil. When sugar is dissolved, dry the ginger with paper towels and slice as thin as paper. Add the slices to the solution in the saucepan. Ginger should be covered completely. Add 1 drop of red food coloring to make it look pretty, then pour everything into a container and let marinate for about a week. With ginger totally covered with vinegar in a closed container it should be good for a month or so.
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