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| 1/2 x ca. 450 g | Fresh ginger root (shin-shoga) |
| 2 Teelöffel | salt |
| 1 Tasse | rice vinegar |
| 1/4 Tasse | water |
| 3 | Tabl sugar |
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This recipe comes from "The Poetical Pursuit of Food : Japanese Recipes for American Cooks" by Sonoko Kondo.
This is the ginger that is served with sushi.
Wipe ginger with a clean damp cloth. Peel and sprinkle with salt. Let stand, covered for 1 day.
Combine the ingredients for the marinade in a glass pickling jar. Mix well until the sugar is dissolved. Add ginger and cover for a week.
To serve, slice root thinly, about 1/8" thick along the grain.
The pickled ginger will keep in the refrigerator for 4 months and will turn quite pink.
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