Recipe - Japanese Rosy Pickled Ginger (Gari)

1 pound 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:)
One half cup Sugar
2 cup Rice vinegar (unseasoned
Light)
1 cup Less 2 tablespoons water
Set in a cool place for 24
Hours

Dissolve sugar in rice vinegar and water. Put into a 6cup resealable
glass jar (I use the kind with the leveraction 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini