I buy my pickled ginger at an asian grocery store near my house or at the
farmer's market. I would tell you the brand name but I don't know
Chinese. It is in the fridge section, near the tofu and sprouts at both
stores. Be careful, some brands contain saccharine (if you watch that).
I have come pretty close to making the stuff by mixing rice vinegar (1/3
c) and sugar (2 tbsp) in a pan, heating and stirring till the sugar
dissolves, then mixing it with water and salt to taste. I immerse the
ginger in it and put it in the fridge. It's not the same thing but as I
said is pretty close and I try it about once a week using different
proportions. It also does not turn out pink, and I am trying to figure
out where the pink colour comes from. I will keep you posted -- I am
trying tomorrow night again!
At any rate, I hope that helps.
Davina C. Lopez dlopez@xxxxxxxxx
Emory Women's Center, Box 24172 ph 404-727-2000
Atlanta, GA 30322 fx 404-727-2002