| 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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