Japanese Rosy Pickled Ginger (Gari)

Title:
Japanese Rosy Pickled Ginger (Gari)

Yield:
1 Servings

Categories:
Fat




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






 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