Pickled Ginger...
sleevendog (5a NY 6aNYC NL CA)
I have a big fresh fist, or arm. Searching around i found a good recipe and had to adapt a bit. I like the recipe mentioned to use the pickling juices for dressings.
(i had a bit of vinegar in the pot after jaring...so i added a bit more ginger to that in skinny slices for a chicken salad dressing tomorrow)...roasting chickens right now.
Sugar, salt, vinegar. (i cut back the sugar, coconut palm, upped the rice vinegar, added a bit of Braggs.)
Yum, already tastes great. Never made this before and don't know why...made crystallized a few times.
http://www.vietworldkitchen.com/blog/2013/09/japanese-pickled-ginger-gari-recipe.html
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