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Pickled Ginger Recipe

I copied this from one of the archives (don't remember which one!!!).

This recipe comes from "The Poetical Pursuit of Food : Japanese Recipes for 
American Cooks" by Sonoko Kondo. 

Pickled Ginger (Amazu Shoga) 
4-8 Servings 

This is the ginger that is served with sushi. 

1/2 lb fresh ginger root (shin-shoga) 
2 teas salt 

1 cup rice vinegar 
1/4 cup water 
3 tabl sugar 

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.