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Receta Japanese Rosy Pickled Ginger (Gari)

Name: Japanese Rosy Pickled Ginger (Gari)
Ingredients: 1 lb Unpeeled baby ginger (in Oriental groceries) or possibly Peeled regular ginger (Note: regular ginger tends To be stronger and tougher, But works Quite well anyway) Peel (if necessary), rinse, And pat dry. Put in a bowl and coat with About a heaping Tbsp. Salt (preferably the pickling Variety) (24 hrs later:); 1/2 c. Sugar; 2 c. Rice vinegar (unseasoned Light); 1 c. Less 2 Tbsp. water Set in a cold place for 24 Hrs

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Ingredientes

1 lb Unpeeled baby ginger (in Oriental groceries) or possibly Peeled regular ginger (Note: regular ginger tends To be stronger and tougher, But works Quite well anyway) Peel (if necessary), rinse, And pat dry. Put in a bowl and coat with About a heaping Tbsp. Salt (preferably the pickling Variety) (24 hrs later:)
1/2 c. Sugar
2 c. Rice vinegar (unseasoned Light)
1 c. Less 2 Tbsp. water Set in a cold place for 24 Hrs

Direcciones

Dissolve sugar in rice vinegar and water. Put into a 6-c. resealable glass jar (I use the kind with the lever-action wire closure and rubber seal ring). Rinse the salt off the ginger and pat dry. Put ginger into vinegar/sugar solution. Close jar and chill at least a week.
The vinegar will turn the ginger a rosy pink. Just before serving, slice thinly with the grain.
You can keep a jar of this going indefinitely by replenishing the ginger and vinegar/sugar solution as it is used.