Pickled Ginger (Gari)

Directions

1. 1
   Peel the ginger root.
2. 2
   Cut the ginger into medium-sized pieces and salt it.
3. 3
   Leave the ginger in a bowl for 30 minutes.
4. 4
   Put the ginger into a jar.
5. 5
   Mix rice vinegar and sugar in a pan and bring to a boil.
6. 6
   Pour the hot mixture of vinegar and sugar on the ginger.
7. 7
   Cool, then cover with a lid and place in the refrigerator.
8. 8
   In a week, the ginger change its color to light pink.
9. 9
   Slice thinly to serve.
10. 10
    The pickled ginger lasts about a month in the fridge.