Pickled Ginger

Homemade pickled ginger is easy, keeps in the fridge for a couple of weeks, and is far better than the pink-tinted stuff served at most Japanese restaurants, especially if you start with young, thin-skinned ginger

1 large piece fresh ginger (about 4 ounces)

1 tablespoon salt

Rice vinegar as needed

2 tablespoons sugar, or more to taste

• Peel and thinly slice the ginger, using a mandoline if you have one. Toss it with the salt and let stand for an hour. Rinse thoroughly, drain, and put in a 1-pint glass or ceramic container with a tight-fitting lid.
• Combine about 1/4 cup rice vinegar with an equal amount of water and the sugar in a small saucepan. Stir over low heat until the sugar dissolves. Taste and add more sugar if you like. Cool slightly and add to the ginger.
• If the liquid does not cover the ginger, add more vinegar and water in equal parts. Cover and refrigerate.
• You can begin eating the ginger within a day, though it will improve for several days and keep for up to a couple of weeks.

MAKES: 4 servings

TIME: At least a day, largely unattended