Pickled Ginger

16 EDT

From: Andrew Evans <aevans

cais.cais.com>

Japanese Rosy Pickled Ginger (Gari)

(Originally from the

Washington Post

Food Section)

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 of salt (preferably the pickling variety). Set in a cool place for 24 hours.

(24 hours later:)

1/2 cup sugar

2 cups rice vinegar (unseasoned light)

1 cup less

2 tablespoons water

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.