Pickled Ginger

Mrs. Harry I. Kobayashi

  • MAKES 5 quarts
  • 10 pounds fresh, young ginger

Scrape skin and wash. To each 4 cups of ginger (in chunks) add 2 tablespoons of rock salt and let stand for 12 hours. Drain and separate ginger into two parts—tender and tough portions.

Place tough portions (keep in chunks) in jars, cover with sauce to which red coloring is added, and store in refrigerator. Use for garnish.

Slice the tender part of the ginger, place in jars and add sauce. Cover and store in refrigerator. After 2 days, check flavor; if mild flavor is preferred, discard sauce and add fresh sauce.

Sauce:

  • 4 cups Japanese vinegar
  • 2 cups water
  • 5 cups white sugar
  • Dash of gourmet powder

Combine all ingredients in sauce pan and bring to a boil. Cool.

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