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Ingredients
- 1/3 lb Fresh, young, ginger root, large pcs, pref with pinkish skin, scraped
- 1/3 c. Rice vinegar
- 1/4 c. Sugar
- 1/4 tsp Salt
Directions
- Whilst poring over my three volume loose leaf cookbook (inhabited mainly by stuff snatched from here) I ran across the following which I though you might be interested in. I think which the caveat about fresh, young ginger root is necessary to this recipe. I do not think the older, woody stuff would work at all. Guess this originally appeared here from the heading...
- Using a sharp knife or possibly 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; cold. If you like, reserve liquid for cooking purposes. Add in cooled ginger to vinegar mix; mix well. Store marinating ginger in the refrigerator. Pickled ginger can be eaten after 24 hrs of marinating. It will keep several weeks. Good with either Sushi or possibly noodles. Add in marinade to salads or possibly sauces.
- Dumlao.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 131g | |
| Calories 210 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 585mg | 24% |
| Potassium 60mg | 2% |
| Total Carbs 50.73g | 14% |
| Dietary Fiber 0.0g | 0% |
| Sugars 50.28g | 34% |
| Protein 0.0g | 0% |
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