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Amazu Shuga (Pickled Pink Ginger)




Source of Recipe


orientalfood.com


Recipe Introduction


This keeps for a very long time in the refrigerator and gets better the longer it keeps!


List of Ingredients




1/3 pound fresh, young, ginger root -- large pieces, pref.
with pinkish skin, scraped
1/3 cup rice vinegar
1/4 cup sugar
1/4 teaspoon salt



Recipe



Using a sharp knife or a Beriner cutter, shave ginger root into paper thin slices. In a small, airtight container, combine vinegar, sugar and salt. Blanch ginger for 30 seconds in boiling water. Drain ginger; cool. If desired, reserve liquid for cooking purposes. Add cooled ginger to vinegar mixture; mix well. Store marinating ginger in the refrigerator. Pickled ginger can be eaten after 24 hours of marinating. It will keep several weeks. Good with either Sushi or noodles. Add marinade to salads or sauces.