Title: Japanese Rosy Pickled Ginger (Gari)
Categories: Low Fat
Yield: 1 Servings

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.

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