CHINA MOON PICKLED GINGER
This is a little different than my other pickled ginger recipe. Adapted from the China Moon Cookbook!
Provided by Sharon123
Categories Japanese
Time 20m
Yield 3/4 cup
Number Of Ingredients 8
Steps:
- 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. Enjoy!
- 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. You will get 3/4 cup ginger and about 2 cups juice.
Nutrition Facts : Calories 844, Fat 2.3, SaturatedFat 0.6, Sodium 11671.7, Carbohydrate 204.8, Fiber 6, Sugar 155.5, Protein 5.5
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