Japanese Pickled Ginger
Japanese Pickled GingerFrom: mdb@jerry.psu.eduDate: 24 Oct 1993 16:58:19 GMTThis recipe comes from the Book of Sushi by Kinjiro Omae and Yuzuru Tachibana.Thoroughly wash and salt 225g.of fresh ginger root.After letting stand for a day, it is washed again and placed in a marinade made of 1 cup rice vinegar, 7 Tbsps water, and 2 1/2 tsps Sugar. Allow the ginger to marinate for 1 week. Itwill turn pink. Drained, covered and refridgerated, Gari will keep for months.It is sliced thin to be served with sushi.I've tried and it works pretty well. Enjoy
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