Pickled ginger (amazu shoga)

4 Servings

Ingredients

Quantity Ingredient
½ pounds Fresh ginger root (shin-shoga)
2 teaspoons Salt
1 cup Rice vinegar
¼ cup Water
3 Tabl sugar

Directions

MARINADE

This recipe comes from "The Poetical Pursuit of Food : Japanese Recipes for American Cooks" by Sonoko Kondo.

This is the ginger that is served with sushi.

Wipe ginger with a clean damp cloth. Peel and sprinkle with salt. Let stand, covered for 1 day.

Combine the ingredients for the marinade in a glass pickling jar. Mix well until the sugar is dissolved. Add ginger and cover for a week.

To serve, slice root thinly, about ⅛" thick along the grain.

The pickled ginger will keep in the refrigerator for 4 months and will turn quite pink.

Posted to fatfree digest V96 #273 From: Arnold Bochner <Arnold.Bochner@...> Date: 03 Oct 1996 14:29:26 -0400

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