CATEGORY |
CUISINE |
TAG |
YIELD |
|
Japanese |
Japanese, Pickles |
1 |
Bottle |
INGREDIENTS
10 |
oz |
300 gr sliced ginger |
1 |
c |
Rice vinegar |
1/2 |
c |
Or more sugar |
1 |
tb |
Salt |
1/3 |
c |
Water |
INSTRUCTIONS
Soak 300 gms sliced ginger in ice water with a little vinegar for a few
hours. Drain. The ginger should then be blanched in salty boiling water,
drained, and allowed to cool.
Bring remaining ingredients to a boil and let cool.
After the mixture has cooled, add it to the ginger. Refrigerate.
Mark
p.s. I use a vegetable peeler to slice the ginger nice and thin; a food
processor does not work!
Posted to MM-Recipes Digest V5 #023 by valerie@nbnet.nb.ca (valerie) on Jan
22, 1998
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