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Sushi Vinegar
Preparation info
- Makes
750 ml
- Difficulty
Easy
Appears in
By Martin Benn
Published 2014
Ingredients
750 ml 26 fl oz 3 cups
Method
Combine all the ingredients together in a container and stir to dissolve the salt and sugar. Leave for 3 days, then remove the kelp. Store in an airtight container in a cool dark place until required.
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