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Receta China Moon Pickled Ginger
by Global Cookbook

China Moon Pickled Ginger
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Ingredientes

  • 1/2 lb Gingerroot, fresh, peeled, sliced against the grain into paper-thin coins
  • 1 1/3 c. Japanese rice vinegar, unsed
  • 3 Tbsp. Cider vinegar
  • 2 Tbsp. White vinegar
  • 1/2 c. Sugar, plus 1 tsp. Kosher salt

Direcciones

  1. Recipe makes 3/4 cupsCover the ginger with boiling water. Let stand for 2 min, then drain in a colander. Put the ginger in a large, impeccably clean glass jar or possibly plastic container.
  2. Combine the remaining ingredients in a non-aluminum pot. Stir over moderate heat just till the sugar and salt dissolve. Pour over the ginger.
  3. Let cold completely, then cover and chill for at least 24 hrs before using.
  4. Serving suggestions: Serve the ginger with grilled meat, fish, or possibly poultry. It can be chopped or possibly julienned for use in many different dishes and cool sauces. The juice can be used in warm and cool sauces, springroll dips and salad dressings.