| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Chinese |
Spices, Ethnic, Chinese |
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Gingerroot; fresh, peeled, sliced against the grain into paper-thin coins |
| 1 1/3 |
c |
Japanese rice vinegar; unsed |
| 3 |
tb |
Cider vinegar |
| 2 |
tb |
White vinegar |
| 1/2 |
c |
Sugar; plus 1 teaspoon |
|
|
Kosher salt |
INSTRUCTIONS
BARB DAY
FOR A SMALL BATCH
Recipe makes 3/4 cups
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.
Combine the remaining ingredients in a non-aluminum pot. Stir over
moderate heat just until the sugar and salt dissolve. Pour over the ginger.
Let cool completely, then cover and refrigerate for at least 24 hours
before using.
Serving suggestions: Serve the ginger with grilled meat, fish, or
poultry. It can be minced or julienned for use in many different dishes
and cold sauces. The juice can be used in hot and cold sauces, springroll
dips and salad dressings.
Source: China Moon Restaurant, San Francisco, Ca., by Barbara Tropp
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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