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.