Real African Dishes: [MC-AllEthnic-Recipes] China Moon Pickled Ginger

* 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"
                                    - - - - - - - - - - - - - - - - - - -

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