Pickled Ginger (Gari)

Instructions

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