Amazu Shuga(Pickled Pink Ginger)

* Exported from MasterCook *

AMAZU SHUGA (PICKLED PINK GINGER)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Condiments Ceideburg 2

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 lb Fresh, Young, Ginger root*
1/3 c Rice Vinegar
1/4 c Sugar
1/4 ts Salt
*Large pieces, pref. with
-pinkish skin, scraped

Whilst poring over my three volume loose leaf cookbook
(inhabited mainly by stuff snatched from here) I ran
across the following that I though you might be
interested in. I think that the caveat about fresh,
young ginger root is necessary to this recipe. I
don't think the older, woody stuff would work at all.
Guess this originally appeared here from the heading...

Using a sharp knife or a Beriner cutter,shave ginger
root into paper- thin slices. In a small, airtight
container, combine vinnegar, sugar and salt. Blanch
ginger for 30 seconds in boiling water. Drain ginger;
cool. If desired, reserve liquid for cooking purposes.
Add cooled ginger to vinegar mixture; mix well. Store
marinating ginger in the refrigerator. Pickled ginger
can be eaten after 24 hours of marinating. It will
keep several weeks. Good with either Sushi or
noodles. Add marinade to salads or sauces.

Makes 1 serving.

Posted by Stephen Ceideburg December 18 1990.

Originally from Larry Dumlao.



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