1/4 cup fresh ginger root
1 teaspoon salt
1/2 cup rice vinegar
3-4 tablespoon water
1 tablespoon sugar
Scrub ginger root. Place root in glass bowl and sprinkle lightly with salt. Let rest overnight. Remove root and rinse under water. Mix rice vinegar, water and sugar. Stir until sugar is dissolved. Pour over whole root to cover. Pickle for 7 days. Remove from marinade and cut into paper thin slices. Place in glass jar and pour vinegar mixture over slices. Will keep for several months in the refrigerator. The slices will turn pink.