Japanese rosy pickled ginger
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | 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:) | ||
| ½ | cup | Sugar |
| 2 | cups | Rice vinegar (unseasoned |
| Light) | ||
| 1 | cup | Less 2 tablespoons water |
| Set in a cool place for 24 | ||
| Hours | ||
Directions
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.