Recipe - Amazu Shuga (Pickled Pink Ginger)

1/3 pound Fresh; young, ginger root,
large pieces; pref with
pinkish skin; scraped
1/3 cup Rice vinegar
One fourth cup Sugar
One fourth teaspoon Salt

Date: Mon, 22 Apr 1996 18:45:57 0400

From: Wendy Lockman wlockman@ra1.randomc.com
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.

Posted by Stephen Ceideburg December 18 1990. Originally from Larry
Dumlao.

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