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Before you jump to Shin shoga no amazu-zuke - pickled ginger recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Spending less Within the Kitchen.
It was not that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the surroundings. That’s a thing of the past now, with all people being aware of the problems besetting the planet and the shared responsibility we have for turning things around. The experts are agreed that we are not able to change things for the better without everyone’s active contribution. Each and every family must start generating changes that are environmentally friendly and they should do this soon. Keep reading for some ways to go green and save energy, generally in the kitchen.
A lot of electricity is consumed by freezers as well as refrigerators, and it’s even worse if they are working inefficiently. When you can get a new one, they use about 60% less than the old versions that are more than ten years old. Keeping the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. Checking that the condenser is clean, which means that the motor needs to work less often, will also save electricity.
As you can see, there are plenty of little items that you can do to save energy, as well as save money, in the kitchen alone. Green living is not that tough. A lot of it is basically using common sense.
We hope you got benefit from reading it, now let’s go back to shin shoga no amazu-zuke - pickled ginger recipe. To make shin shoga no amazu-zuke - pickled ginger you need 4 ingredients and 4 steps. Here is how you do that.
The ingredients needed to prepare Shin shoga no amazu-zuke - pickled ginger:
- Prepare 300 g young ginger root
- You need 240 ml rice vinegar
- Provide 120 g sugar
- Provide 1/2 tsp salt
Instructions to make Shin shoga no amazu-zuke - pickled ginger:
- Scrape off brown spots with a spoon if tou find any. Please don't cut off the pinkish tips (you can cut off the very tip of the tips if they get dried up, but not a whole part). This pink pigment make the pickles beautiful pink.
- Cut them into about 2 inch lengths and thinly slice along the fibers. Place them in a sterilized glass jar.
- Combine the rice vinegar, the sugar and the salt in a small pot. Bring it to a boil and pour it over the ginger while the vinegar liquid is still hot.
- Let it cool and keep it in a fridge. Will be ready to eat in a few days.
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