Vinegared ginger

Yield: 1 servings

Measure Ingredient
½ pounds (225g) fresh ginger root (peel if you prefer)
2 teaspoons Salt
1 cup Rice vinegar
7 tablespoons Water
2½ tablespoon Sugar


from Tsuji, Japanese Cooking (Kodansha, 1980) Makes around 2 cups

Clean ginger knobs well with damp cloth. Sprinkle lightly with salt and leave for one day.

Mix marinade in crockery bowl, making sure sugar is dissolved. Drain the ginger, then pickle in marinade for seven days. Keeps covered in refrigerator at least several months. The ginger will turn pinkish in the marinade.

To serve, cut in paper-thin slices along the grain.

Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on Oct 12, 1998, converted by MM_Buster v2.0l.

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