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LOCATION: Recipes >> Preserving >> Pickled Ginger 04

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Pickled Ginger

1/3 pound fresh young gingerroots, scraped
1/3 cup rice vinegar
1/4 cup sugar
1/4 teaspoon salt
2 fresh purple shiso (perilla) leaves (optional- adds pink color to gari)

Slice the gingerroot into paper-thin slices. In a small airtight
container, combine viengar, sugar and salt. Blanch gingeroot slices
30 seconds in boiling waer. Drain gingerroot; cool. Add ginger
to vinegar mixture and mix well. Refrigerate in the marinade.
Ready in 24 hours minimum. Will keep for several weeks in the
refrigerator. Makes 1/2 cup.

I have a Japanese plastic/metal gadget which measures 11 in x 3
1/2 in and 2 1/2 in deep. Comes with four different attachments
(slicer, grater, and two for making julienne slices in different
thicknesses I use this for many, many purposes - absolute necessity
for me. If you can find one, buy one. I use the slicer to make
paper thin slices of vegetables and fruits. It does great job of
slicing ginger thinly for making gari.

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