| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Japanese |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Peeled fresh ginger, sliced crosswise against the grain into paper-thin coins |
| 1 1/3 |
c |
Unseasoned Japanese rice vinegar |
| 3 |
tb |
Cider vinegar |
| 2 |
tb |
Distilled white vinegar |
| 1/2 |
c |
Plus |
| 1 |
tb |
Sugar |
| 1 |
tb |
Plus |
| 1 |
ts |
Kosher salt |
INSTRUCTIONS
Makes 3/4 cup ginger and 2 cups juice:
1. Cover the ginger with boiling water. Let stand for 2 minutes, then
drain in a colander. Put the ginger in a large, impeccably clean glass jar
or plastic container.
2. Combine the remaining ingredients in a non-reactive aluminum pot. Stir
over moderate heat just until the sugar and salt dissolve. Pour over the
ginger.
3. Let cool completely, then cover and refrigerate for at least 24 hours
before using.
Menu suggestions: Paper-thin slices of pickled ginger make a great
addition to plates of grilled meat, fish, or poultry. Minced or julienned,
they appear in many of our [China Moon Cafe -- in San Francisco; I
recommend it highly]. The juice is something we use in hot and cold
sauces, springroll dips, and salad dressings.
Posted to FOODWINE Digest 1 November 96
Date: Fri, 1 Nov 1996 17:25:20 -0500
From: "Roberta K. Merkle" <rmerkle@UGA.CC.UGA.EDU>
A Message from our Provider:
“Having convictions can be defined as being so thoroughly convinced that Christ and His Word are both objectively true and relationally meaningful that you act on your beliefs regardless of the consequences. #Josh McDowell”