Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
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.
