Gari

This is not the pickled ginger served at most Japanese restaurants: It’s better, because it contains no preservatives or coloring. It will not turn pink, or only slightly, but it will be delicious. You may have to play with the sugar content: Some people like it far sweeter than others. Two tablespoons, the amount I use here, is the minimum. If at all possible, use fresh young ginger for this recipe. It will be pinker, with a soft, smooth skin, not woody, like most of the ginger at the market (which is fine for other recipes and uses). Young ginger is easier to peel and slice, and the resulting pickle will have a more delicate texture.