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Pickled
Pink Ginger Veg CD ACC
Japanese 24hours
Cold Vegetarian Accompaniment Pickle Preserve
Japan Asia Asian
Ingredients
150g/+5oz fresh young Ginger root, peeled
90ml/3fl.oz. Rice Vinegar
50g/2oz Sugar
¼ teasp Salt
Instructions
1. Using a potato peeler, shave the ginger root into paper thin slices.
2. Blanch ginger
for 30 seconds in boiling water, drain well and allow to cool.
3. Place the vinegar, sugar and salt in a small, airtight jar or container and
mix well.
4. Add cooled ginger to vinegar mixture, mix well then cover with an airtight
lid and refrigerate for at least 24 hours. It will keep several weeks.
Serve with
Sushi or noodles.
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