Amazu Shuga (Pickled Pink Ginger)

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Ingredients 5 ingredients

1/3 pounds Fresh; young, ginger root, large pieces; pref with pinkish skin; scraped
1/4 cups Sugar
1/3 cups Rice vinegar
1/4 teaspoons Salt
Water

Contains Sulphites Read from the ingredients, not verified. Check labels.

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Whilst poring over my three volume loose leaf cookbook (inhabited mainly by stuff snatched from here) I ran across the following that I though you might be interested in. I think that the caveat about fresh, young ginger root is necessary to this recipe. I don't think the older, woody stuff would work at all. Guess this originally appeared here from the heading...
Using a sharp knife or a Beriner cutter,shave ginger root into paper- thin slices. In a small, airtight container, combine vinnegar, sugar and salt. Blanch ginger for 30 seconds in boiling water. Drain ginger; cool. If desired, reserve liquid for cooking purposes. Add cooled ginger to vinegar mixture; mix well. Store marinating ginger in the refrigerator. Pickled ginger can be eaten after 24 hours of marinating. It will keep several weeks. Good with either Sushi or noodles. Add marinade to salads or sauces.
Dumlao.
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