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  Amazu shuga (pickled pink ginger)
 
Yield: 1 Batch
 
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. Posted by Stephen Ceideburg December 18 1990. Originally from Larry Dumlao.

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