Recipe - China Moon Pickled Ginger

BARB DAY

FOR A SMALL BATCH
One half pound Gingerroot; fresh, peeled,
cut or sliced up against the grain
into paperthin coins
1 1/3 cup Japanese rice vinegar; unsed
3 tablespoon Cider vinegar
2 tablespoon White vinegar
One half cup Sugar; plus 1 teaspoon
Kosher salt

Recipe makes Three fourths cups
Cover the ginger with boiling water. Let stand for 2 minutes, then
drain in a colander. Put the ginger in a large, impeccably clean glass jar
or plastic container.
Combine the remaining ingredients in a nonaluminum pot. Stir over
moderate heat just until the sugar and salt dissolve. Pour over the ginger.
Let cool completely, then cover and refrigerate for at least 24 hours
before using.
Serving suggestions: Serve the ginger with grilled meat, fish, or
poultry. It can be minced or julienned for use in many different dishes
and cold sauces. The juice can be used in hot and cold sauces, springroll
dips and salad dressings.

Source: China Moon Restaurant, San Francisco, Ca., by Barbara Tropp

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini