sure thing Bubbles. It's pickled ginger that tastes like the stuff served with sushi. I really would like to grow my own ginger because it's the young ginger that turns a pink color when it's pickled. The older stuff, usually what you find at the store, doesn't turn pink but keeps its yellow color, and is more coarse, I think. So use young ginger if you have it.
Here's the recipe, very easy to make:
1/2 lb ginger root
1 T coarse salt
1 1/4 C rice wine vinegar
3 T water
1/4 C sugar
Peel the ginger and slice it as thin as possible. I usually just take my peeler and make slivers. Rub the slices with coarse salt. Place in a mixing bowl and refrigerate for about three hours.
After ginger has sat for several hours, take it out and squeeze out as much liquid as possible. Put ginger in a clean jar.
Add vinegar, water and sugar in a small sauce pan and bring to a simmer. Stir until the sugar is dissolved. Pour over ginger and allow to cool slightly. Seal the jar and allow to "cure" in the refrigerator for at least 3 days before eating.
