* Exported from MasterCook *
China Moon Pickled Ginger
Recipe By :
Serving Size :
12 Preparation Time :0:00
Categories :
Condiment LowCal
(Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound fresh ginger -- peeled, sliced crosswise against the grain into paper
thin coins
1 1/3 cups unseasoned rice vinegar
3 tablespoons apple cider vinegar
2 tablespoons white vinegar
1/2 cup sugar -- plus
1 tablespoon sugar
1 tablespoon kosher salt -- plus
1 teaspoon kosher salt
Cover ginger with boiling water. Let stand 2 minutes,
then drain in
colander. Put the ginger in a large, clean glass jar or
plastic container.
Combine the remaining ingredients in a non-reactive pot.
Stir over medium
heat until the sugar and salt dissolve. Pour over ginger.
Let cool completely, then cover and chill in refrigerator
for at least 24
hours before using.
The thin slices of ginger make a good addition to plates
of grilled meat,
fish, or poultry. Minced or julienned, they are good
added to sauces and
marinades. The juice can be used in hot and cold sauces,
spring roll dips,
and salad dressings.
Yields: 3/4 cup
pickled ginger (12 one tablespoon servings) and about 2
cups juice.
LARGE BATCH
3 pounds peeled fresh ginger, sliced crosswise against
the grain into
paper-thin coins
2 quarts unseasoned Japanese rice vinegar
1 cup cider vinegar
1 cup distilled white vinegar
3 cups sugar
1/2 cup kosher salt
Makes 1 1/2 quarts pickles & 2 1/2 quarts juice
AuthorNote: This is a terrific item to have on hand, both
for the zippy
slices of ginger and the sweet and tart juice. Even if
you were never to
cook a specifically Chinese dish, you would find the
juice a great
addition to salad dressings and the minced pickled ginger
a novel
refreshment in a meat patty. If you are a Chinese or
Asian-inclined cook,
you will quickly find that you cannot do without this
condiment.
Pickled ginger, like any pickled product, begins with
impeccably fresh
produce. Look for hand of ginger that have a thin skin
stretched taut over
the tuber, with no soft or moldy spots. If it is the
season for young,
fiberless ginger and you can some in stellar shape - its
translucent
yellow-gold skin is as perishable as it is delicate and
deteriorates
rapidly - by all means use it. If not, the typical
fibrous ginger is just
fine as long as you slice it to paper thinness against
the grain. A
super-sharp thin-bladed chef's knife or Chinese cleaver
will help you on
your way, as will the nifty plastic-housed Japanese
mandoline called the
Benriner.
For best flavor, let the pickled ginger sit for at least
a day before
using. It will keep for months in the refrigerator,
although the juice is
likely to become cloudy, which is not important to taste
but is a slight
aesthetic loss.
If you are making a large batch and have to divide it
among several jars,
be sure the ginger in each jar is covered with liquid.
Cuisine:
"Asian"
Source:
"China Moon
Cookbook by Barbara Tropp, 1992"
S(Formatted by Chupa Babi):
"April
2013"
Yield:
"3/4
cup"
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- - - - - - - - - - - - -
Per Serving (excluding unknown items): 54 Calories; trace
Fat (2.0%
calories from fat); trace Protein; 14g Carbohydrate;
trace Dietary Fiber;
0mg Cholesterol; 630mg Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 1/2
Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
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