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Pickled Ginger

Source of Recipe

gutsygourmet.com


List of Ingredients

1 (3-inch) piece fresh ginger
2 tablespoons distilled white vinegar
2 tablespoons rice wine vinegar
3 tablespoons sugar
Pinch red pepper flakes
Salt to taste




Recipe

Peel the ginger and cut into thin julienne strips. Combine the remaining ingredients, stirring well until the sugar is dissolved. Add the ginger, stir, cover and allow to sit for a half an hour so that the flavors develop. Remove the ginger from the liquid and serve with everything from tradtional Japanese dishes to grilled meats.


Another version:

1 pound tender young ginger or twice as much older stemmed
1 1/2 Tablespoons pickling salt
1 1/2 cups rice vinegar or distilled white vinegar
3/8 cup water
3/8 cup sugar.

To prepare young ginger: break the pieces at the joints and trim off any discolored or withered pieces. Scrape off the skin with a sharp knife.
Wash pieces and pat dry.

To prepare more mature ginger, peel using a hand-held bladed peeler, then peel the tender outer layers using the peeler. Move to another section when you encounter the pulpy center of the rhizome.

Combine the ginger and salt in ceramic or stainless steel bowl, turning the pieces to coat with salt. Cover and set aside for 24 hours, turning the pieces a few times in that period. Drain the ginger and discard the
liquid. Dry the ginger thoroughly and place in a clean quart jar or two pint jars (canning jars are not necessary). Stir together vinegar, water and sugar until sugar is dissolved, then pour over ginger pieces, covering
by at least 1/2 inch. Cover with a lid, label and refrigerate. Ready to eat in a week...slice off thin pieces with the swivel bladed peeler.