Pink Ginger Veg CD ACC
Cold Vegetarian Accompaniment Pickle Preserve
Japan Asia Asian
150g/+5oz fresh young Ginger root, peeled
90ml/3fl.oz. Rice Vinegar
¼ teasp Salt
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
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.
Sushi or noodles.