Recipe number 34699 is

Japanese Rosy Pickled Ginger (Gari)

The indredients are:
1 lb Unpeeled baby ginger (in Oriental groceries) or Peeled regular ginger (Note: regular ginger tends To be stronger and tougher, But works Quite well anyway) Peel (if necessary), rinse, And pat dry. Put in a bowl and coat with About a heaping tablespoon Salt (preferably the pickling Variety) (24 hours later:) 1/2 cup Sugar 2 cup Rice vinegar (unseasoned Light) 1 cup Less 2 tablespoons water Set in a cool place for 24 Hours

The recipe yield is:
1 Servings

Dissolve sugar in rice vinegar and water. Put into a 6-cup resealable glass jar (I use the kind with the lever-action wire closure and rubber seal ring). Rinse the salt off the ginger and pat dry. Put ginger into vinegar/sugar solution. Close jar and refrigerate at least a week. The vinegar will turn the ginger a rosy pink. Just before serving, slice thinly with the grain. You can keep a jar of this going indefinitely by replenishing the ginger and vinegar/sugar solution as it is used.

Low; Fat

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