are some recipes for Pickled Ginger (Note: I have not tried these
PICKLED GINGER I
2 large ginger roots
1 cup rice vinegar
5 to 7 tablespoons sugar
1 teaspoon salt
Peel the ginger root. Cut the ginger into medium-sized pieces and salt
it. Leave the ginger in a bowl for 30 min. Put the ginger into a jar.
Mix rice vinegar and sugar in a pan and bring to a boil. Pour the hot
mixture of vinegar and sugar on the ginger. Cool, then cover with a lid
and place in the refrigerator. In a week, the ginger change its color to
light pink. Slice thinly to serve.
The pickled ginger lasts about a month in the fridge. Note: Pickled
ginger is served with sushi. Try to eat pieces of pickled ginger between
different kinds of sushi. It helps to clean your mouth and enhance the
PICKLED GINGER II
8 ounces (250 g) ginger root
3 fluid ounces (90 ml)
2 tablespoons mirin *
2 tablespoons sake **
* Mirin is a very sweet rice wine used only for cooking. You can
substitute a teaspoon of sugar for a Tablespoon of mirin, or an equal
amount of sake.
** sake is a rice wine that often accompanies
sushi. Dry sherry is a potential but inferior substitute.
the ginger under running water as you would a potato for baking. Blanch
in boiling water for one minute and drain. Combine mirin, sake, and
sugar in a small pan. Bring to a boil, stirring until the sugar has
dissolved. Remove from heat and let cool.
Place the ginger into a sterilized jar and pour the cooled vinegar over
the ginger. Cover and keep 3-4 days before using. Will keep refrigerated
for up to one month.
The pale pink color develops as it ages, however, you might want to add
a small amount of red food coloring.
THANK YOU , THANK YOU, YOU DON'T KNOW HOW I APPRECIATE YOUR HELP. I
HAVE SEARCHED ALL OVER THE AREA I LIVE IN FOR PICKLED GINGER AND COULD
NOT FIND ANY. I TRULY APPRECIATE YOUR HELP.