Japanese rosy pickled ginger

Yield: 1 servings

Measure Ingredient
1 pounds Unpeeled baby ginger (in
\N \N Oriental groceries) or
\N \N Peeled regular ginger
\N \N (Note: regular ginger tends
\N \N To be stronger and tougher,
\N \N But works
\N \N Quite well anyway)
\N \N Peel (if necessary), rinse,
\N \N And pat dry.
\N \N Put in a bowl and coat with
\N \N About a heaping tablespoon
\N \N Salt
\N \N (preferably the pickling
\N \N Variety)
\N \N (24 hours later:)
½ cup Sugar
2 cups Rice vinegar (unseasoned
\N \N Light)
1 cup Less 2 tablespoons water
\N \N Set in a cool place for 24
\N \N 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.

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