i Yield: 20 servings;
Calories per serving: 11.
ingredients:
1 cup. (Tea) of peeled ginger;
1.5 liters of water;
125 ml of rice vinegar;
6 tablespoons (soup) of sweetener.
Method of preparation:
Cut ginger into thin strips and boil for 3 minutes in 500 ml of water and 1 tablespoon () sweetener.
Drain and repeat this process two more times, always exchanging the water with the sweetener.
Drain the ginger again and book the chips.
In a small saucepan, combine the vinegar rice and other 3 tablespoons (soup) of sweetener.
Heat the vinegar until warm but do not boil.
Place the ginger in a container with a lid and cover with vinegar mixed with the sweetener.
Cover and refrigerate, well wrapped lasts up to 20 days.
Source: my blog in chef minutes
