JAPANESE PICKLED GINGER
Source: Vegetarian Table: Japan by Victoria Wise
Makes 1 cup

Homemade pickled ginger differs from the store-bought or standard restaurant version mainly in that it tastes ever so much more of ginger. True, it's a bit of a bother to prepare - you need a sharp knife and steady hand to slice the knobby rhizome as thin as possible. But, even with uneven slices the result is so remarkable you may wan to keep a small jar on hand for that special bite, whenever. If the ginger is very young, theirs is no need to peel it, just scrub.

1/2 pound fresh ginger root
1 teaspoon sea salt
1 cup rice wine vinegar
3 tablespoons sugar

If using older ginger, peel. If using young, pink ginger, scrub. Slice the cleaned ginger as thinly as possible into rounds and transfer the rounds to a medium bowl.

Place three cups water and the salt in a small saucepan and bring to a boil. Stir and immediately pour over ginger slices. Set aside until the ginger softens, about 2 minutes. Drain, reserving 1/2 cup of the liquid in a medium.

Add the vinegar, sugar, and ginger to the reserved liquid. Swirl to mix and set aside in the refrigerator for at least 3 hours, or preferably, overnight.

Serve as a garnish or on a small side plate to accompany almost any dish.

Pickled Ginger keeps in the refrigerator for several weeks.