China Moon Pickled Ginger

Title:
China Moon Pickled Ginger

Yield:
1 Servings

Categories:
Spices,
Ethnic,
Chinese




Ingredients:




----------------------------------BARB
DAY----------------------------------





-----------------------------FOR
A SMALL BATCH-----------------------------


   1/2 lb Gingerroot; fresh, peeled,


          - sliced against the grain


          - into paper-thin coins


 1 1/3 c  Japanese rice vinegar; unsed


     3 tb Cider vinegar


     2 tb White vinegar


   1/2 c  Sugar; plus 1 teaspoon


          Kosher salt





     Recipe makes 3/4 cups


    Cover the ginger with boiling water.  Let stand for 2 minutes, then


 drain in a colander.  Put the ginger in a large, impeccably clean glass jar


 or plastic container.


    Combine the remaining ingredients in a non-aluminum pot. Stir over


 moderate heat just until the sugar and salt dissolve. Pour over the ginger.


    Let cool completely, then cover and refrigerate for at least 24 hours


 before using.


    Serving suggestions:  Serve the ginger with grilled meat, fish, or


 poultry.  It can be minced or julienned for use in many different dishes


 and cold sauces.  The juice can be used in hot and cold sauces, springroll


 dips and salad dressings.


 


    Source: China Moon Restaurant, San Francisco, Ca., by Barbara Tropp


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini