Recipe - Vinegared Ginger

One half pound (225g) fresh ginger root
(peel if you prefer)
2 teaspoon Salt

MARINADE
1 cup Rice vinegar
7 tablespoon Water
2 One half tablespoon Sugar

from Tsuji, Japanese Cooking (Kodansha, 1980)

Makes around 2 cups

Clean ginger knobs well with damp cloth. Sprinkle lightly with salt and
leave for one day.

Mix marinade in crockery bowl, making sure sugar is dissolved. Drain the
ginger, then pickle in marinade for seven days. Keeps covered in
refrigerator at least several months. The ginger will turn pinkish in the
marinade.

To serve, cut in paperthin slices along the grain.

Posted to JEWISHFOOD digest by Nancy Berry nlberry@prodigy.net on Oct
12, 1998, converted by MM_Buster v2.0l.