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.