Free Recipe China Moon Pickled Ginger 2
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for China Moon Pickled Ginger 2 Recipe
1/2 lb Peeled fresh ginger, sliced
-crosswise against the
-grain into paper-thin coins
1-1/3 c Unseasoned Japanese rice
-vinegar
3 tb Cider vinegar
2 tb Distilled white vinegar
1/2 c Plus
1 tb Sugar
1 tb Plus
1 ts Kosher salt
China Moon Pickled Ginger 2 Preparation
Makes 3/4 cup ginger and 2 cups juice: 1. Cover the ginger with boiling water. Let stand for 2 minutes, then drain in a colander. Put the ginger in a large, impeccably clean glass jar or plastic container. 2. Combine the remaining ingredients in a non-reactive aluminum pot. Stir over moderate heat just until the sugar and salt dissolve. Pour over the ginger. 3. Let cool completely, then cover and refrigerate for at least 24 hours before using. Menu suggestions: Paper-thin slices of pickled ginger make a great addition to plates of grilled meat, fish, or poultry. Minced or julienned, they appear in many of our [China Moon Cafe – in San Francisco; I recommend it highly]. The juice is something we use in hot and cold sauces, springroll dips, and salad dressings. Posted to FOODWINE Digest 1 November 96 Date: Fri, 1 Nov 1996 17:25:20 -0500 From: Roberta K. Merkle <rmerkle@UGA.CC.UGA.EDU>
Cooking Temperature:
Recipe Serves: 1
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