Recipe#25019

Title: JAPANESE ROSY PICKLED GINGER(GARI)

Soar

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.