Homemade Pickled Ginger 

 Recipe copyright (C) By Vanguard - 1998

Donated by Vanguard
         The China Moon Cook Book by Barbara Tropp has been a source for not only great dishes but easy to follow recipes to make your own chili oils, curry powders, and other items needed to do your own Chinese/Asian cooking in you home kitchen                       Pickled ginger is a given for sushi but I like to add it to stir fries, ground beef, pasta, and even cheese omelets...gives an added zip to everything. This recipe is simplicity itself to make and will give you 2 big jars of your very own pickled ginger plus juice for your cooking and snacking pleasure.
        Keep it in the fridge, the juice may get cloudy but its still good. :> 
INGREDIENTS
  • 1/2 pound peeled fresh ginger, sliced crosswise into paper-thin coins 
  • 3 tablespoon cider vinegar 
  • 1/2 cup plus 1 tablespoon granulated white sugar 
  • 1 1/3 cups unseasoned Japanese rice vinegar (I used Nakano Natural rice vinegar with the green label 
  • 2 tablespoons distilled white vinegar1 tablespoon plus 
  • 1 teaspoon kosher salt (table salt gives an odd flavour) 
  1. Cover the ginger with boiling water. Let stand for 2 minutes, then drain in a colander. Put the ginger in a large, VERY clean glass jar or plastic container. 
  2. Combine the remaining ingredients in a non-aluminum pot (I used a teflon coated saucepan). Stir over moderate heat until the sugar and salt dissolve. 
  3. Pour over ginger. 
  4. Let cool completely, then cover and refrigerate for at least 24 hours before using. 
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Add the juice to sauces, salad dressings, and makes a good dunk for egg rolls. The ginger is excellent with fish and fowl.