Pickled Ginger (Amazu Shoga) Recipe

1/2 lb fresh ginger root (shin-shoga)
2 teas salt

Marinade:
1 cup rice vinegar
1/4 cup water
3 tablespoons sugar

Wipe ginger with a clean damp cloth. Peel and sprinkle with salt. Let stand, covered for 1 day. Combine the ingredients for the marinade in a glass pickling jar. Mix well until the sugar is dissolved. Add ginger and cover for a week. To serve, slice root thinly, about 1/8" thick along the grain. The pickled ginger will keep in the refrigerator for 4 months and will turn quite pink.