I never used this at home until today. I bought a 16 oz. jar of it a
Thai market a couple months ago and just opened it tonight to serve as
an accompaniment to salmon cakes, a welcome break from turkey
leftovers. The ginger is a deep shade of pink and it is sliced wafer
thin just like what is usually served with sushi. The listed
ingredients are ginger, vinegar and water.

Two questions. Anyone know whether this should be refrigerated now
that it's been opened? Also, I'm assuming the color is natural since
there is no mention of food coloring in the ingredients. Is this
correct? All the fresh ginger I've seen is pale yellow/ white with
brown skin.

Sam D. wrote:
> I never used this at home until today. I bought a 16 oz. jar of it a
> Thai market a couple months ago and just opened it tonight to serve as
> an accompaniment to salmon cakes, a welcome break from turkey
> leftovers. The ginger is a deep shade of pink and it is sliced wafer
> thin just like what is usually served with sushi. The listed
> ingredients are ginger, vinegar and water.
>
> Two questions. Anyone know whether this should be refrigerated now
> that it's been opened? Also, I'm assuming the color is natural since
> there is no mention of food coloring in the ingredients. Is this
> correct? All the fresh ginger I've seen is pale yellow/ white with
> brown skin.


The color could be from the vinegar which is probably a plum vinegar. I
always refrigerate it especially since it is served with sushi which is
cold too.


--Lia

In article <i7mqd.101827$V41.100654@attbi_s52>,
Julia Altshuler > wrote:

> Sam D. wrote:
> > I never used this at home until today. I bought a 16 oz. jar of it a
> > Thai market a couple months ago and just opened it tonight to serve as
> > an accompaniment to salmon cakes, a welcome break from turkey
> > leftovers. The ginger is a deep shade of pink and it is sliced wafer
> > thin just like what is usually served with sushi. The listed
> > ingredients are ginger, vinegar and water.
> >
> > Two questions. Anyone know whether this should be refrigerated now
> > that it's been opened? Also, I'm assuming the color is natural since
> > there is no mention of food coloring in the ingredients. Is this
> > correct? All the fresh ginger I've seen is pale yellow/ white with
> > brown skin.
>
>
> The color could be from the vinegar which is probably a plum vinegar. I
> always refrigerate it especially since it is served with sushi which is
> cold too.
>
>
> --Lia

I don't think that plum vinegar is needed. All ginger, especially
the young ginger that I like best for this, is slightly pink and
that is accentuated (and the yellowish tinge decreased) by the
pickling. Plain rice vinegar is what I've used, and the color
comes through very nicely with this.

In article <i7mqd.101827$V41.100654@attbi_s52>,
Julia Altshuler > wrote:

> Sam D. wrote:
> > I never used this at home until today. I bought a 16 oz. jar of it a
> > Thai market a couple months ago and just opened it tonight to serve as
> > an accompaniment to salmon cakes, a welcome break from turkey
> > leftovers. The ginger is a deep shade of pink and it is sliced wafer
> > thin just like what is usually served with sushi. The listed
> > ingredients are ginger, vinegar and water.
> >
> > Two questions. Anyone know whether this should be refrigerated now
> > that it's been opened? Also, I'm assuming the color is natural since
> > there is no mention of food coloring in the ingredients. Is this
> > correct? All the fresh ginger I've seen is pale yellow/ white with
> > brown skin.
>
>
> The color could be from the vinegar which is probably a plum vinegar. I
> always refrigerate it especially since it is served with sushi which is
> cold too.
>
>
> --Lia

I don't think that plum vinegar is needed. All ginger, especially
the young ginger that I like best for this, is slightly pink and
that is accentuated (and the yellowish tinge decreased) by the
pickling. Plain rice vinegar is what I've used, and the color
comes through very nicely with this.

In article <i7mqd.101827$V41.100654@attbi_s52>,
Julia Altshuler > wrote:

> Sam D. wrote:
> > I never used this at home until today. I bought a 16 oz. jar of it a
> > Thai market a couple months ago and just opened it tonight to serve as
> > an accompaniment to salmon cakes, a welcome break from turkey
> > leftovers. The ginger is a deep shade of pink and it is sliced wafer
> > thin just like what is usually served with sushi. The listed
> > ingredients are ginger, vinegar and water.
> >
> > Two questions. Anyone know whether this should be refrigerated now
> > that it's been opened? Also, I'm assuming the color is natural since
> > there is no mention of food coloring in the ingredients. Is this
> > correct? All the fresh ginger I've seen is pale yellow/ white with
> > brown skin.
>
>
> The color could be from the vinegar which is probably a plum vinegar. I
> always refrigerate it especially since it is served with sushi which is
> cold too.
>
>
> --Lia

I don't think that plum vinegar is needed. All ginger, especially
the young ginger that I like best for this, is slightly pink and
that is accentuated (and the yellowish tinge decreased) by the
pickling. Plain rice vinegar is what I've used, and the color
comes through very nicely with this.

"Sam D." > wrote in message
...

> The ginger is a deep shade of pink and it
> is sliced wafer thin just like what is usually
> served with sushi. The listed ingredients
> are ginger, vinegar and water.
>
> Two questions. Anyone know whether this
> should be refrigerated now that it's been opened?

I would -- it won't hurt.

> Also, I'm assuming the color is natural since
> there is no mention of food coloring in the ingredients.
> Is this correct? All the fresh ginger I've seen is pale
> yellow/white with brown skin.

One recipe I have for pickled ginger contains a beet to contribute to
the pink color. That would certainly qualify as "natural," although
I'd expect the ingredient list to reflect such an addition.
Personally, I notice a distinct taste difference between pink and
yellow/white pickled ginger -- the only thing I can think is that it's
the coloring; what the coloring might be, I don't know.
-j

"Sam D." > wrote in message
...

> The ginger is a deep shade of pink and it
> is sliced wafer thin just like what is usually
> served with sushi. The listed ingredients
> are ginger, vinegar and water.
>
> Two questions. Anyone know whether this
> should be refrigerated now that it's been opened?

I would -- it won't hurt.

> Also, I'm assuming the color is natural since
> there is no mention of food coloring in the ingredients.
> Is this correct? All the fresh ginger I've seen is pale
> yellow/white with brown skin.

One recipe I have for pickled ginger contains a beet to contribute to
the pink color. That would certainly qualify as "natural," although
I'd expect the ingredient list to reflect such an addition.
Personally, I notice a distinct taste difference between pink and
yellow/white pickled ginger -- the only thing I can think is that it's
the coloring; what the coloring might be, I don't know.
-j

On Sun, 28 Nov 2004 05:31:45 -0800, "Sam D." >
wrote:

>I never used this at home until today. I bought a 16 oz. jar of it a
>Thai market a couple months ago and just opened it tonight to serve as
>an accompaniment to salmon cakes, a welcome break from turkey
>leftovers. The ginger is a deep shade of pink and it is sliced wafer
>thin just like what is usually served with sushi. The listed
>ingredients are ginger, vinegar and water.

I agree with the other posters that refrigerating it is a good idea.
>
>Two questions. Anyone know whether this should be refrigerated now
>that it's been opened? Also, I'm assuming the color is natural since
>there is no mention of food coloring in the ingredients. Is this
>correct? All the fresh ginger I've seen is pale yellow/ white with
>brown skin.
>
Although others spoke of the ginger naturally turning pink as it
soaked in the vinegar, I'd always operated under the assumption that
the ginger was colored by the addition of a little shiso (aka perilla)
to the mix. However, if that's not on the ingredient list, then I
must be wrong.


modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore

On Sun, 28 Nov 2004 05:31:45 -0800, "Sam D." >
wrote:

>I never used this at home until today. I bought a 16 oz. jar of it a
>Thai market a couple months ago and just opened it tonight to serve as
>an accompaniment to salmon cakes, a welcome break from turkey
>leftovers. The ginger is a deep shade of pink and it is sliced wafer
>thin just like what is usually served with sushi. The listed
>ingredients are ginger, vinegar and water.

I agree with the other posters that refrigerating it is a good idea.
>
>Two questions. Anyone know whether this should be refrigerated now
>that it's been opened? Also, I'm assuming the color is natural since
>there is no mention of food coloring in the ingredients. Is this
>correct? All the fresh ginger I've seen is pale yellow/ white with
>brown skin.
>
Although others spoke of the ginger naturally turning pink as it
soaked in the vinegar, I'd always operated under the assumption that
the ginger was colored by the addition of a little shiso (aka perilla)
to the mix. However, if that's not on the ingredient list, then I
must be wrong.


modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore

>
>I never used this at home until today. I bought a 16 oz. jar of it a
>Thai market a couple months ago and just opened it tonight to serve as
>an accompaniment to salmon cakes, a welcome break from turkey
>leftovers. The ginger is a deep shade of pink and it is sliced wafer
>thin just like what is usually served with sushi. The listed
>ingredients are ginger, vinegar and water.
>
>Two questions. Anyone know whether this should be refrigerated now
>that it's been opened? Also, I'm assuming the color is natural since
>there is no mention of food coloring in the ingredients. Is this
>correct? All the fresh ginger I've seen is pale yellow/ white with
>brown skin.

I always preserve ginger in white vinegar, no water. It always turns pink. I
add no food coloring. I also keep it refrigerated. This way I always have
ginger peeled and ready to use.

Florence

In article >,
"Sam D." > wrote:

> I never used this at home until today. I bought a 16 oz. jar of it a
> Thai market a couple months ago and just opened it tonight to serve as
> an accompaniment to salmon cakes, a welcome break from turkey
> leftovers. The ginger is a deep shade of pink and it is sliced wafer
> thin just like what is usually served with sushi. The listed
> ingredients are ginger, vinegar and water.
>
> Two questions. Anyone know whether this should be refrigerated now
> that it's been opened? Also, I'm assuming the color is natural since
> there is no mention of food coloring in the ingredients. Is this
> correct? All the fresh ginger I've seen is pale yellow/ white with
> brown skin.

We have some store-bought pickled ginger, and the container says
"refrigerate after opening." The ingredient list includes red #40. I
don't know if the stuff would still be pink without the additive.

Serving suggestion: pickled ginger is a nice garnish for lamb chops.

--
Julian Vrieslander

In article >,
"Sam D." > wrote:

> I never used this at home until today. I bought a 16 oz. jar of it a
> Thai market a couple months ago and just opened it tonight to serve as
> an accompaniment to salmon cakes, a welcome break from turkey
> leftovers. The ginger is a deep shade of pink and it is sliced wafer
> thin just like what is usually served with sushi. The listed
> ingredients are ginger, vinegar and water.
>
> Two questions. Anyone know whether this should be refrigerated now
> that it's been opened? Also, I'm assuming the color is natural since
> there is no mention of food coloring in the ingredients. Is this
> correct? All the fresh ginger I've seen is pale yellow/ white with
> brown skin.

We have some store-bought pickled ginger, and the container says
"refrigerate after opening." The ingredient list includes red #40. I
don't know if the stuff would still be pink without the additive.

Serving suggestion: pickled ginger is a nice garnish for lamb chops.

--
Julian Vrieslander

"Sam D." > wrote in message
...
> I never used this at home until today. I bought a 16 oz. jar of it a
> Thai market a couple months ago and just opened it tonight to serve as
> an accompaniment to salmon cakes, a welcome break from turkey
> leftovers. The ginger is a deep shade of pink and it is sliced wafer
> thin just like what is usually served with sushi. The listed
> ingredients are ginger, vinegar and water.
>
> Two questions. Anyone know whether this should be refrigerated now
> that it's been opened? Also, I'm assuming the color is natural since
> there is no mention of food coloring in the ingredients. Is this
> correct? All the fresh ginger I've seen is pale yellow/ white with
> brown skin.
>
I always refrigerate it after opening. My complaint about pickled ginger is
that it is difficult to find one that doesn't contain artificial sugar. The
weird aftertaste seems to be amplified 10x when used in ginger.

I have noticed the same thing with pickled daikon. Not sure as to why
processors don't use real sugar.

"George" > wrote in message
...
>
> "Sam D." > wrote in message
> ...
> > I never used this at home until today. I bought a 16 oz. jar of it a
> > Thai market a couple months ago and just opened it tonight to serve as
> > an accompaniment to salmon cakes, a welcome break from turkey
> > leftovers. The ginger is a deep shade of pink and it is sliced wafer
> > thin just like what is usually served with sushi. The listed
> > ingredients are ginger, vinegar and water.
> >
> > Two questions. Anyone know whether this should be refrigerated now
> > that it's been opened? Also, I'm assuming the color is natural since
> > there is no mention of food coloring in the ingredients. Is this
> > correct? All the fresh ginger I've seen is pale yellow/ white with
> > brown skin.
> >
> I always refrigerate it after opening. My complaint about pickled ginger
is
> that it is difficult to find one that doesn't contain artificial sugar.
The
> weird aftertaste seems to be amplified 10x when used in ginger.
>
> I have noticed the same thing with pickled daikon. Not sure as to why
> processors don't use real sugar.
>


It's very easy to make your own. Here's a recipe:

1/2 lb fresh ginger root.
2 tsp salt

Clean the ginger well with a damp cloth. Sprinkle with salt and let sit 1
day. Mix together the marinade:

1c rice vinegar
7 TB water
2-1/2 TB sugar

Drain ginger and place in marinade for 7 days. Ginger will turn pinkish in
color. Keep covered in fridge and will last several months. When needed cut
paper thin slices to serve. Note: recipe does not say to peel ginger but you
can if preferred (at the start of the process).


--
Peter Aitken

Remove the crap from my email address before using.