Description:

Oriental Pickle with both a tart and sweet taste

Source:

Charlotte

Serves/Makes:1.5 Cups

Ingredients

• 8 oz (224 grm). fresh gingerroot
• Sea salt
• 1 cup (225 ml) rice vinegar
• 1 Tbsp (15 ml). sugar
• a few drops of red food coloring

Preparation

• Peel the gingerroot and cut it along the grain into the thinnest possible slices. I prefer to use a veggie peeler for uniform thin slices.
• Put the ginger into a nonmetallic bowl, cover with cold water, and let stand 30 minutes.
• Drain the ginger and put it into a saucepan of boiling water.
• Bring back to a boil, drain again, and let cool.
• Return the ginger to the bowl and sprinkle lightly with salt.
• In a saucepan, combine the vinegar and sugar.
• Simmer over low heat, stirring, until the sugar has completely dissolved.
• Stir in a few drops of red food coloring.
• Pour the vinegar mixture over the ginger, making certain it is completely submerged.
• Cover the bowl and let the ginger stand in the fridge for 2 weeks before using to allow the flavors to develop.
• Transfer the ginger and liquid to a sterilized jar.
• Seal the jar and keep it refrigerated.

Comments

In Japan, pickled ginger is always served with sushi--vinegared rice garnished with raw fish and shellfish. It also goes well with other seafoods and poultry. Traditionally, fresh plum juice is used to subtly tint the pickling liquid, but red food coloring works just as well.

Incidentally, nibbling on either fresh or pickled ginger does wonders for motion sickness--air, ground or water!!!

I've tried a number of weeks to submit this when the request was first made and apparently have finally accomplished my mission.