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Name: China Moon Pickled Ginger
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1/2 lb Peeled fresh ginger, sliced; 2 tb Distilled white vinegar; 1 ts Kosher salt; 1 tb Plus; 1 tb Sugar; 1 1/3 c Unseasoned Japanese rice; 1/2 c Plus; 3 tb Cider vinegar

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INGREDIENTS

1/2 lb Peeled fresh ginger, sliced
2 tb Distilled white vinegar
1 ts Kosher salt
1 tb Plus
1 tb Sugar
1 1/3 c Unseasoned Japanese rice
1/2 c Plus
3 tb Cider vinegar

Servings

INSTRUCTIONS

Makes 3/4 cup ginger and 2 cups juice: 1. Cover the ginger with boiling water. Let stand for 2 minutes, then drain in a colander. Put the ginger in a large, impeccably clean glass jar or plastic container. 2. Combine the remaining ingredients in a non-reactive aluminum pot. Stir over moderate heat just until the sugar and salt dissolve. Pour over the ginger. 3. Let cool completely, then cover and refrigerate for at least 24 hours before using. Menu suggestions: Paper-thin slices of pickled ginger make a great addition to plates of grilled meat, fish, or poultry. Minced or julienned, they appear in many of our [China Moon Cafe -- in San Francisco; I recommend it highly]. The juice is something we use in hot and cold sauces, springroll dips, and salad dressings. Posted to FOODWINE Digest 1 November 96 Date: Fri, 1 Nov 1996 17:25:20 -0500 From: "Roberta K. Merkle"

NOTES

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China Moon Pickled Ginger

1/2 lb Peeled fresh ginger, sliced
2 tb Distilled white vinegar
1 ts Kosher salt
1 tb Plus
1 tb Sugar
1 1/3 c Unseasoned Japanese rice
1/2 c Plus
3 tb Cider vinegar

Makes 3/4 cup ginger and 2 cups juice:    1.  Cover the ginger with boiling water.  Let stand for 2 minutes, then  drain in a colander.  Put the ginger in a large, impeccably clean glass jar  or plastic container.    2.  Combine the remaining ingredients in a non-reactive aluminum pot.  Stir  over moderate heat just until the sugar and salt dissolve.  Pour over the  ginger.    3.  Let cool completely, then cover and refrigerate for at least 24 hours  before using.    Menu suggestions:  Paper-thin slices of pickled ginger make a great  addition to plates of grilled meat, fish, or poultry.  Minced or julienned,  they appear in many of our [China Moon Cafe -- in San Francisco; I  recommend it highly].  The juice is something we use in hot and cold  sauces, springroll dips, and salad dressings.    Posted to FOODWINE Digest  1 November 96    Date:    Fri, 1 Nov 1996 17:25:20 -0500    From:    "Roberta K. Merkle" <rmerkle@UGA.CC.UGA.EDU>

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Nutrition

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Serving Size: 1 Serving (312g)
Recipe Makes: 1 Servings

Calories: 299
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 1164.1mg		40 %
Potassium 13.2mg		0 %
Total Carbohydrate 75.1g		22 %
	Dietary Fiber 0g	0 %
	Sugars, other 75.1g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 299

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