Japanese Style Pickled Ginger
 
the best for pickling are the tender "stem ginger" pieces, generally 
available about midsummer in areas where there are large asian 
populations. this has barely any skin, as it is still in the baby stage 
and has a faint tinge of pink where the stems have been trimmed. in lieu 
of the baby ginger, you may use the older rhizomes, but please make sure 
that it is very fresh and that no withering or molding is evident. 
 
this recipe is from the book, fancy pantry... 
 
1 lb.  tender young ginger or twice as much older stemmed
1-1/2 Tbsp  pickling salt
1-1/2 cup  rice vinegar or distilled white vinegar
3/8 cup  water
3/8 cup  sugar.
 
to prepare young ginger: break the pieces at the joints and trim off any 
discolored or withered pieces. scrape off the skin with a sharp knife. 
wash pieces and pat dry. 
 
to prepare more mature ginger, peel using a hand-held bladed peeler, then 
peel the tender outer layers using the peeler. move to another section 
when you encounter the pulpy center of the rhizome. 
 
combine the ginger and salt in ceramic or stainless steel bowl, turning 
the pieces to coat with salt. cover and set aside for 24 hours, turning 
the pieces a few times in that period. drain the ginger and discard the 
liquid. dry the ginger thoroughly and place in a clean quart jar or two 
pint jars (canning jars are not necessary). stir together vinegar, water 
and sugar until sugar is dissolved, then pour over ginger pieces, covering 
by at least 1/2 inch. cover with a lid, label and refrigerate. ready to 
eat in a week...slice off thin pieces with the swivel bladed peeler. 
 
--- 
mushroom-recipes: 
http://groups.yahoo.com/group/mushroom-recipes/ 
mushroom-recipes-subscr...@yahoogroups.com 
magic recipes: http://groups.msn.com/magicrecipes/ 
 
 
 
-- 
(ID: 6139) Mirror: rec.food.recipes: Sat, Sep 18, 2004


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