Guest guest Posted March 13, 2009 Report Share Posted March 13, 2009 Hi Group, After loving Pickled ginger, I thought i'd post a recipe found by my partner, I haven't made it yet but it looks pretty easy. Regards Fitzy Ingredients: * 2 lb fresh young ginger (shin shoga) * 3 cups rice vinegar * 2 cups sugar * 2 tsps salt Preparation: Wash young ginger root and rub off skin. Slice the ginger thinly and salt them. Leave salted ginger slices in a bowl for one hour. Dry the ginger slices with paper towels and put them in a sterilized container/jar. Mix rice vinegar and sugar in a pan and bring to a boil. Pour the hot mixture of vinegar and sugar over the ginger slices. Cool them. Pickled ginger changes its color to light pink. (*If you are using old ginger, it might not turn pink naturally.)Cover the jar and store it in the refrigerator. *Makes about 2 cups Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2009 Report Share Posted March 13, 2009 Try Lemon juice instead of rice vinegar, the quantity of lemons required depends on what size of lemons you get and how much juice they have. The juice should be just enough to cover the ginger strips. On Fri, Mar 13, 2009 at 4:51 PM, fitzydread <fitzydread wrote: > Hi Group, > After loving Pickled ginger, I thought i'd post a recipe found by my > partner, I haven't made it yet but it looks pretty easy. > Regards Fitzy > > Ingredients: > > * 2 lb fresh young ginger (shin shoga) > * 3 cups rice vinegar > * 2 cups sugar > * 2 tsps salt > > Preparation: > Wash young ginger root and rub off skin. Slice the ginger thinly and salt > them. Leave salted ginger slices in a bowl for one hour. Dry the ginger > slices with paper towels and put them in a sterilized container/jar. Mix > rice vinegar and sugar in a pan and bring to a boil. Pour the hot mixture of > vinegar and sugar over the ginger slices. Cool them. Pickled ginger changes > its color to light pink. (*If you are using old ginger, it might not turn > pink naturally.)Cover the jar and store it in the refrigerator. > *Makes about 2 cups > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 14, 2009 Report Share Posted March 14, 2009 wow, using lemon juice? in japan we use red perilla to give it the color and fresh flavor for pickling ginger and never heard anyone using lemon instead of rice vinegar. maybe it will give it totally different taste but still good and new? i will try a small batch with lemon next time. ~sana ________________________________ De: Ankur Jain <ankur.jain83 Para: Enviado: sábado, 14 de marzo, 2009 3:46:14 Asunto: Re: Recipe: Japanese pickled ginger Try Lemon juice instead of rice vinegar, the quantity of lemons required depends on what size of lemons you get and how much juice they have. The juice should be just enough to cover the ginger strips. On Fri, Mar 13, 2009 at 4:51 PM, fitzydread <fitzydread (AT) (DOT) co.uk> wrote: > Hi Group, > After loving Pickled ginger, I thought i'd post a recipe found by my > partner, I haven't made it yet but it looks pretty easy. > Regards Fitzy > > Ingredients: > > * 2 lb fresh young ginger (shin shoga) > * 3 cups rice vinegar > * 2 cups sugar > * 2 tsps salt > > Preparation: > Wash young ginger root and rub off skin. Slice the ginger thinly and salt > them. Leave salted ginger slices in a bowl for one hour. Dry the ginger > slices with paper towels and put them in a sterilized container/jar. Mix > rice vinegar and sugar in a pan and bring to a boil. Pour the hot mixture of > vinegar and sugar over the ginger slices. Cool them. Pickled ginger changes > its color to light pink. (*If you are using old ginger, it might not turn > pink naturally.)Cover the jar and store it in the refrigerator. > *Makes about 2 cups > > > Quote Link to comment Share on other sites More sharing options...
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