Recipe - China Moon Serrano-Lemongrass Vinegar

One half pound Peeled fresh ginger, cut or sliced up
crosswise against the
grain into paperthin coins
1 1/3 cup Unseasoned Japanese rice
vinegar
3 tablespoon Cider vinegar
2 tablespoon Distilled white vinegar
One half cup Plus
1 tablespoon Sugar
1 tablespoon Plus
1 teaspoon Kosher salt

Makes Three fourths cup ginger and 2 cups juice:

1. 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.

2. Combine the remaining ingredients in a nonreactive aluminum pot. Stir
over moderate heat just until the sugar and salt dissolve. Pour over the
ginger.

3. Let cool completely, then cover and refrigerate for at least 24 hours
before using.

Menu suggestions: Paperthin slices of pickled ginger make a great
addition to plates of grilled meat, fish, or poultry. Minced or julienned,
they appear in many of our [China Moon Cafe in San Francisco; I
recommend it highly]. The juice is something we use in hot and cold
sauces, springroll dips, and salad dressings.

Posted to FOODWINE Digest 1 November 96

Date: Fri, 1 Nov 1996 17:25:20 0500

From: "Roberta K. Merkle" rmerkle@UGA.CC.UGA.EDU