| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chinese | Chinese, Condiments | 1 | Servings | |
INGREDIENTS
| CHUCK OZBURN | ||
| 1 | lb | Fresh ginger; – peeled and into paper thin slices |
| 2 | tb | Kosher salt |
| 2 | tb | Granulated sugar |
| 1 | c | Water |
| 1/2 | c | White vinegar |
| 4 | dr | Red food coloring |
INSTRUCTIONS
Layer the ginger in a noncorrosive bowl sprinkling salt between each layer; refrigerate 8 hours or overnight; place remaining ingredients in a saucepan and heat, stirring, until sugar has melted; remove from heat and cool; place ginger in a glass jar and pour pickling liquid over, making sure that ginger is totally immersed; cover and refrigerate for 3 days. Keeps 3 weeks refrigerated From Jennifer Brennan's The Cuisines of Asia........ Chuck in Pok Friday 01:19 pm 11/26 C.OZBURN on GEnie Formatted by Elaine Radis BGMB90B; November, 1993 Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Oct 12, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“Give Satan an inch and he’ll be a ruler.”