Found my old recipes for making pickled ginger yesterday and I'm almost sure I've made this before, but, CRS...anyway, I did make two batches yesterday and it will be ready today.
I'm looking for an hors (I have plenty of ideas, it'll be trying to decide which to use) to have this afternoon with some of it. Altho, it is good just out of the jar.
Here's the recipes, if anyone is interested. It is expensive to buy, so...
#1 -
Amazu Shoga (Pickled Pink Ginger)
1/3 pound fresh young ginger -- scraped (look for pieces with a pinkish skin)
1/3 cup rice vinegar
1/4 cup sugar
1/4 teaspoon salt
Using a sharp knife or a Beriner cutter, shave the ginger into paper-thin slices. In a small, airtight container, combine the vinegar, sugar and salt. Blanch the ginger for 30 seconds in boiling water. Drain ginger; cool. If desired, reserve the liquid for cooking purposes.
Add the cooled ginger to the 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.
someone's note on my recipes reads: "why I didn't salt it...because I want to have that sharp ginger taste. If I had salted it, it will lose the hot, sharp taste."
Since the other one does not call for salt, I went ahead and added salt to this one and we'll see the difference.
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#2
Pickled Ginger
1/2 cup fresh ginger -- sliced paper thin with vegetable peeler
1/4 cup white vinegar
1/4 cup rice wine vinegar
1/2 cup sugar
Stir all ingredients together in nonreactive stainless steel pan or glass saucepan and bring to a boil.
Let mixture cool to room temperature and chill overnight. (Pickled ginger keeps for several months in the refrigerator.)
Serving Ideas : Serve with Grilled Pacific Salmon or Sushi.
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Licking fingers right after mixing all together, #2 was the winner, but we'll see later today.
I'm looking for an hors (I have plenty of ideas, it'll be trying to decide which to use) to have this afternoon with some of it. Altho, it is good just out of the jar.
Here's the recipes, if anyone is interested. It is expensive to buy, so...
#1 -
Amazu Shoga (Pickled Pink Ginger)
1/3 pound fresh young ginger -- scraped (look for pieces with a pinkish skin)
1/3 cup rice vinegar
1/4 cup sugar
1/4 teaspoon salt
Using a sharp knife or a Beriner cutter, shave the ginger into paper-thin slices. In a small, airtight container, combine the vinegar, sugar and salt. Blanch the ginger for 30 seconds in boiling water. Drain ginger; cool. If desired, reserve the liquid for cooking purposes.
Add the cooled ginger to the 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.
someone's note on my recipes reads: "why I didn't salt it...because I want to have that sharp ginger taste. If I had salted it, it will lose the hot, sharp taste."
Since the other one does not call for salt, I went ahead and added salt to this one and we'll see the difference.
-----
#2
Pickled Ginger
1/2 cup fresh ginger -- sliced paper thin with vegetable peeler
1/4 cup white vinegar
1/4 cup rice wine vinegar
1/2 cup sugar
Stir all ingredients together in nonreactive stainless steel pan or glass saucepan and bring to a boil.
Let mixture cool to room temperature and chill overnight. (Pickled ginger keeps for several months in the refrigerator.)
Serving Ideas : Serve with Grilled Pacific Salmon or Sushi.
----
Licking fingers right after mixing all together, #2 was the winner, but we'll see later today.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com