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

Tuesday, October 15, 2013

[MC-AllEthnic-Recipes] Pickled Ginger - Japanese

* Exported from MasterCook *
                        Pickled Ginger - Japanese
Recipe By     :
Serving Size : 8     Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowFat (Less than 5%)           Vegan
Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
1              pound fresh young ginger -- very thinly sliced
2          teaspoons sea salt
2               cups rice vinegar
1                cup agave nectar
In a medium bowl, combine the sliced ginger with the sea salt and let it
sit on the counter for 1 hour.
Boil the vinegar and agave nectar together over medium heat. Stir in the
ginger mixture and turn off the flame. Transfer to a sterilized jar and
allow the mixture to cool. Refrigerate for at least one week for optimal
flavor.
Makes 2 cups
Most Japanese restaurants serve pickled ginger that is alarmingly pink. As
you'll notice when you make this mouth-watering version, a pink color is
the result of the salt-coated ginger interacting with the vinegar. But the
color is slight, not neon, and the end result is far more akin to the
natural color of ginger than most packaged varieties. Adding a few drops
of beet juice can also give you the color if you so desire. Using a
mandoline will yield the thinnest slices of ginger.
The Asian Pantry: Young Ginger - The glory of young ginger cannot be fully
expressed. With a thin skin and a tender flavor, it is the ginger of
choice when available. The organic variety of young ginger does not need
to be peeled.
Cuisine:
"Asian"
Source:
"The 30-Minute Vegan's Taste of the East by Mark Reinfeld and Jennifer
Murray, 2010"
S(Formatted by Chupa Babi):
"Sept 2013"
Yield:
"2 cups"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 151 Calories; trace Fat (2.7%
calories from fat); 1g Protein; 39g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 482mg Sodium. Exchanges: 1 1/2 Vegetable; 2 Other
Carbohydrates.

Nutr. Assoc. : 3366 0 0 866