Style Pickled Ginger|
Japanese Style Pickled Ginger
10 oz 300 gr sliced ginger
1 c Rice vinegar
1/2 c Or more sugar
1 tb Salt
1/3 c Water
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.
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 firstname.lastname@example.org (valerie) on Jan