Frank's Recipes! China Moon Pickled Ginger

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China Moon Pickled Ginger

Small Batch Makes 3/4 Cup Ginger And 2 Cups Juice
Large Batch Makes 1-1/3 Quarts Ginger And 2-1/2 Quarts Juice

Look for hands of ginger that have a thin skin stretched taut over the tuber, with no soft or moldy spots. If it is the season for young, fiberless ginger and you can find some in stellar shape ..... its translucent yellow-gold skin is as perishable as it is delicate and deteriorates rapidly .... by all means use it. If not, the typical fibrous ginger is just fine as long as you slice it to paper thinness against the grain. A super-sharp thin-bladed chef's knife or Chinese cleaver will help you on your way, as will the nifty plastic-housed Japanese mandolin called the Benriner. For best flavor, let the pickled ginger sit for at least a day before using. It will keep for months in the refrigerator, although the juice is likely to become cloudy, which is not important to taste but is a slight aesthetic loss. If you are making a large batch and have to divide it among several jars, be sure the ginger in each jar is covered with liquid.

SMALL BATCH
1/2 pound peeled fresh ginger, sliced into paper-thin coins
1 tablespoon plus 1 teaspoon kosher salt
1-1/3 cups unseasoned Japanese rice vinegar

3 tablespoons cider vinegar
2 tablespoons distilled white vinegar

1/2 cup plus 1 tablespoon sugar

LARGE BATCH
3 pounds peeled fresh ginger, sliced into paper-thin coins
2 quarts unseasoned Japanese rice vinegar
1 cup cider vinegar
1 cup distilled white vinegar
3 cups sugar
1/2 cup kosher salt

Cover the ginger with boiling water. Let stand for 2 minutes, then drain in a colander. Put the ginger in a large impeccably clean glass jar or plastic container.

Combine the remaining ingredients in a non-aluminum pot. Stir over moderate heat just until the sugar and salt dissolve. Pour over the ginger.

Let cool completely, then cover and refrigerate for at least 24 hours