Japanese Pickled Ginger

Ingredients

• Thoroughly wash and salt 225g of fresh ginger root. After letting
• stand for a day, it is washed again and placed in a marinade made
• of 1 cup rice vinegar, 7 Tbsps water, and 2 1/2 tsps sugar. Allow
• the ginger to marinate for 1 week. It will turn pink. Drained,
• covered and refridgerated, Gari will keep for months. It is sliced
• thin to be served with sushi.