Japanese Rosy Pickled Ginger (Gari) (Originally from the _Washington Post_ Food Section)
1 pound 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 of salt (preferably the pickling variety). Set in a cool place for 24 hours. (24 hours later:) 1/2 cup sugar 2 cups rice vinegar (unseasoned light) 1 cup less 2 tablespoons water 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. From www.recipesource.com -- Julie Morales Email: mercy...@windstream.net Windows Live Messenger: inlovewithchr...@lljfm.net Twitter: www.twitter.com/luvlabguidedogs Make failure your teacher, not your undertaker. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark