China Moon Pickled Ginger

Categories: None

Serves: 1 Servings

Ingredients:

1/2 lb Peeled fresh ginger, sliced
-crosswise against the
-grain into paper-thin coins
1 1/3 c Unseasoned Japanese rice
-vinegar
3 tb Cider vinegar
2 tb Distilled white vinegar
1/2 c Plus
1 tb Sugar
1 tb Plus
1 ts Kosher salt

Instructions:
Makes 3/4 cup ginger and 2 cups juice:

1. 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.

2. Combine the remaining ingredients in a non-reactive aluminum pot. Stir
over moderate heat just until the sugar and salt dissolve. Pour over the
ginger.

3. Let cool completely, then cover and refrigerate for at least 24 hours
before using.

Menu suggestions: Paper-thin slices of pickled ginger make a great
addition to plates of grilled meat, fish, or poultry. Minced or julienned,
they appear in many of our [China Moon Cafe -- in San Francisco; I
recommend it highly]. The juice is something we use in hot and cold
sauces, springroll dips, and salad dressings.

Posted to FOODWINE Digest 1 November 96

Date: Fri, 1 Nov 1996 17:25:20 -0500

From: "Roberta K. Merkle"

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