I have enjoyed this forever at Sushi restaurants. Thanks so much for
posting it!
I'd wondered how one made it.
Christine
-----Original Message-----
From: fatfree-nd-request@xxxxxxxxxxx
[mailto:fatfree-nd-request@xxxxxxxxxxx]On Behalf Of M Webb
Sent: Sunday, July 02, 2000 15:58
To: Fatfree@xxxxxxxxxxx
Subject: Pickled ginger
Hi -
The current thread about ginger reminded me that there had been a
recipe for pickled ginger posted to the list several years ago. I looked
it up in my file today and found I had written the comment, "Good and
easy" on it. I'd made it several times and really liked it.
It was posted by Kitty G who explained the recipe came from a
Japanese friend.
Pickled ginger:
4 oz. (115g) peeled fresh ginger root
1 cup (250 ml) boiling water
1/2 cup (125 ml) rice vinegar
2 T (30 ml) sugar
1/2 t (2 ml) salt
Cut ginger in 1/16 inch (2mm) slices. Place ginger in small bowl; add
boiling water. Let stand 30 sec; drain well
Place vinegar, sugar and salt in small crockery, glass or ceramic bowl;
stir until sugar is dissolved. Add ginger, stir to coat.
Cover bowl; let ginger stand at room temperature at least one hour.
Refrigerate, covered, until well chilled. (Kitty G. explained the color
of the ginger becomes pinkish; but usually in restaurants and in Japan,
they add red food coloring.) To serve, remove slices from liquid. Makes
about 3/4 cup (180 ml.) Will keep for several weeks refrigerated in
pickling liquid, tightly covered.
Margaret