| 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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