Amazu Shuga (Pickled Pink Ginger)

Title:
Amazu Shuga (Pickled Pink Ginger)

Yield:
1 Servings

Categories:
Condiment




Ingredients:





   1/3 lb Fresh; young, ginger root,


          -large pieces; pref with


          -pinkish skin; scraped


   1/3 c  Rice vinegar


   1/4 c  Sugar


   1/4 ts Salt






 Date: Mon, 22 Apr 1996 18:45:57 -0400


 


 From: Wendy Lockman 


 Whilst poring over my three volume loose leaf cookbook (inhabited mainly by


 stuff snatched from here) I ran across the following that I though you


 might be interested in. I think that the caveat about fresh, young ginger


 root is necessary to this recipe. I don't think the older, woody stuff


 would work at all. Guess this originally appeared here from the heading...


 


 Using a sharp knife or a Beriner cutter,shave ginger root into paper- thin


 slices. In a small, airtight container, combine vinnegar, sugar and salt.


 Blanch ginger for 30 seconds in boiling water. Drain ginger; cool. If


 desired, reserve liquid for cooking purposes. Add cooled ginger to vinegar


 mixture; mix well. Store marinating ginger in the refrigerator. Pickled


 ginger can be eaten after 24 hours of marinating. It will keep several


 weeks. Good with either Sushi or noodles. Add marinade to salads or sauces.


 


 Posted by Stephen Ceideburg December 18 1990.  Originally from Larry


 Dumlao.


 


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