Recipe#24970

Title: AMAZU SHUGA(PICKLED PINK GINGER)

Posted by Stephen Ceideburg December 18 1990.
  
  Originally from Larry Dumlao.

1/3   lb           Fresh, Young, Ginger root*
     1/3   c            Rice Vinegar
     1/4   c            Sugar
     1/4   ts           Salt
                        *Large pieces, pref. with
                        -pinkish skin, scraped
  Whilst poring over my three volume loose leaf cookbook
  (inhabited mainly by stuff snatched from here) I ran
  across the following that I though you might be
  interested in.  I think that the caveat about fresh,
  young ginger root is necessary to this recipe.  I
  don't think the older, woody stuff would work at all.
  Guess this originally appeared here from the heading...
  
  Using a sharp knife or a Beriner cutter,shave ginger
  root into paper- thin slices.  In a small, airtight
  container, combine vinnegar, sugar and salt. Blanch
  ginger for 30 seconds in boiling water.  Drain ginger;
  cool. If desired, reserve liquid for cooking purposes.
  Add cooled ginger to vinegar mixture; mix well.  Store
  marinating ginger in the refrigerator. Pickled ginger
  can be eaten after 24 hours of marinating. It will
  keep several weeks.  Good with either Sushi or
  noodles.  Add marinade to salads or sauces.  Makes 1 serving.