Japanese rosy pickled ginger (gari)

Yield: 1 Servings

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 c Sugar 2 c Rice vinegar (unseasoned Light) 1 c Less 2 tablespoons water Set in a cool place for 24 Hours 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.