Name: Japanese Rosy Pickled Ginger (Gari)
Ingredients: 1 lb Unpeeled baby ginger (in; Oriental groceries) or; Peeled regular ginger; (Note: regular ginger tends; To be stronger and tougher,; But works; Quite well anyway); Peel (if necessary), rinse,; And pat dry.; Put in a bowl and coat with; About a heaping tablespoon; Salt; (preferably the pickling; Variety); (24 hours later:); 1/2 c Sugar; 2 c Rice vinegar (unseasoned; Light); 1 c Less 2 tablespoons water; Set in a cool place for 24; Hours

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CATEGORY	CUISINE	TAG	YIELD
	Japanese	Low, Fat	1	Servings

INGREDIENTS

1	lb	Unpeeled baby ginger (in
		Oriental groceries) or
		Peeled regular ginger
		(Note: regular ginger tends
		To be stronger and tougher,
		But works
		Quite well anyway)
		Peel (if necessary), rinse,
		And pat dry.
		Put in a bowl and coat with
		About a heaping tablespoon
		Salt
		(preferably the pickling
		Variety)
		(24 hours later:)
1/2	c	Sugar
2	c	Rice vinegar (unseasoned
		Light)
1	c	Less 2 tablespoons water
		Set in a cool place for 24
		Hours

INSTRUCTIONS

-
Dissolve sugar in rice vinegar and water.  Put into a 6-cup resealable
glass jar (I use the kind with the lever-action wire closure and rubber
seal ring). Rinse the salt off the ginger and pat dry. Put ginger into
vinegar/sugar solution.  Close jar and refrigerate at least a week.
The vinegar will turn the ginger a rosy pink.  Just before serving, slice
thinly with the grain.
You can keep a jar of this going indefinitely by replenishing the ginger
and vinegar/sugar solution as it is used.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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