This ginger is much better than what you buy in a jar and made without preservatives. It stays fresh in the refrigerator for up to 2 weeks. The recipe appeared in the New York Times in the Wednesday Food section.
1 three inch piece ginger, peeled and sliced very thin
1 red radish, sliced (or 1 slice red beet), optional, for color
1 tsp. salt
1 tbl. sugar
3 tbl. rice vinegar
Put all ingredients in a small jar. Make sure the ginger is submerged. Leave at room temperature for 1 hour. Discard the radish or beet, if using.
Yields about 2 ounces
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2 comments:
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