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Japanese Style Pickled Ginger

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Category: Japanese

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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...one of my very favorite books
of doodads...<g> 1 pound tender young ginger or twice as much older stemmed
1 1/2 T pickling salt 1 1/2 c rice vinegar or distilled white vinegar 3/8 c
water 3/8 c sugar 1. 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.

2. 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.

3. 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.

4. 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

5. 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. From: Sandee Eveland

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