Instructions: American Cooks" by Sonoko Kondo.

This is the ginger that is served with sushi.

Wipe ginger with a clean damp cloth. Peel and sprinkle with salt. Let stand, covered for 1 day.

Combine the ingredients for the marinade in a glass pickling jar. Mix well until the sugar is dissolved. Add ginger and cover for a week.

To serve, slice root thinly, about 1/8" thick along the grain.

The pickled ginger will keep in the refrigerator for 4 months and will turn quite pink.

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