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    You are in: Home / Recipes / China Moon Pickled Ginger Recipe
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    China Moon Pickled Ginger

    Average Rating:

    2 Total Reviews

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    • on October 01, 2013

      This is a staple in my pantry , I make it when ginger is young and fresh and I frequently make more than I need because I use the "juice" to make a delicious asian style vinaigrette.

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    • on April 29, 2008

      I have made this, but will not award my stars until I use it with Chinese or Sushi in the New Year! However, I am sure this will be superb - it was easy to make and the smell is wonderful already. The recipe is well written and very easy to follow, and the ingredients are inspirational! I used just under 1/2 lb of fresh ginger, and adjusted the liquids, salt and sugar accordingly. Thanks Sharon for posting this pickled ginger; ginger is one of my favourite flavours, and I cannot wait to try this out. Stars and photos to follow. Posted 31/12/07 and made for PRMR Tag Game. FT:-) I forgot to come back and rate this! I used this in several Chinese dishes and the flavour and more importantly the texture was excellent. Since I made my first batch, I have made at least 3 more batches, as I am a ginger nut! I will try to post photos next time.

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    Nutritional Facts for China Moon Pickled Ginger

    Serving Size: 1 (572 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 844.0
    Calories from Fat 20
    Total Fat 2.2 g
    Saturated Fat 0.6 g
    Cholesterol 0.0 mg
    Sodium 11671.7 mg
    Total Carbohydrate 204.8 g
    Dietary Fiber 6.0 g
    Sugars 155.5 g
    Protein 5.5 g

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