Japanese Pickled Ginger

Note from Cheri: The recipe and text below is reprinted from Linda Ziedrich's The Joy of Pickling. This wonderful book is an encyclopedic reference of recipes for pickles of all types, from every corner of the globe. Click here for more sample recipes from this invaluable reference. This pickle goes particularly well with Sushi Rolls. Click here for our Sushi Making Photo Tutorial. Use very fresh young ginger for this pickle, a traditional garnish for sushi.

4 oz. fresh ginger, peeled and sliced paper-thin 2 cups water 1/2 teaspoon plus a sprinkle of pickling salt 1/2 cup rice vinegar 1 1/2 tablespoons sugar 1/2 teaspoon light Japanese soy sauce

Makes 1 Cup 1. Put the ginger slices into a bowl, and cover them with cold water. Let them stand 30 minutes. 2. Drain the ginger. Bring the water to a boil in a saucepan, and add the ginger. Bring the water back to a boil, then drain the ginger. Let it cool. 3. Put the ginger into a bowl. Sprinkle it lightly with salt. In a saucepan, bring to a boil the vinegar, sugar, salt, and soy sauce, stirring to dissolve the sugar and salt. Pour the hot liquid over the ginger, and mix well. Let the ginger stand at least 1 hour before using it. 4. Store the ginger in the refrigerator in a container tightly covered with a nonreactive cap. It will keep several months, at least.