too much salt in pickled ginger
So, I was distracted when making pickled ginger (the Linda Z. refrigerator pickle), and I put 1 tablespoon instead of 1 teaspoon of salt. I had no more rice vinegar, so I left it until the next day, when I purchased more and diluted the batch to the correct proportions. One day later, it is still awfully salty--do you think it will tame a bit with time, or the the ginger effectively "soak up" the salt the fist night?
I don't know if this is answerable, but I figure if nothing else, it is a good reminder to pat attention!
I use this as a salad, not a condiment, so I am hoping it will be saved, and that uber fresh ginger from the farmers' market is not cheap! Do you think I could briefly blanch it when I get ready to eat it, and that would temper the salt?