Date:    Wed, 21 Sep 94 22:13:16 EDT
 From:    Andrew Evans <aevans@cais.cais.com>
 
 Japanese Rosy Pickled Ginger (Gari)
 (Originally from the _Washington Post_ Food Section)
 
 1 pound 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 of salt 
 (preferably the pickling variety).  Set in a cool place for 24 hours.
 
 (24 hours later:)
 1/2 cup sugar
 2 cups rice vinegar (unseasoned light)
 1 cup less 2 tablespoons water
 
 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.