Japanese-Style Pickled Ginger

To prepare young ginger: Break the pieces at the joints and trim off any discolored or withered pieces. Scrape off the skin with a sharp knife. Wash pieces and pat dry.

To prepare more mature ginger, peel using a hand-held bladed peeler, then peel the tender outer layers using the peeler. Move to another section when you encounter the pulpy center of the rhizome.

Combine the ginger and salt in ceramic or stainless steel bowl, turning the pieces to coat with salt. Cover and set aside for 24 hours, turning the pieces a few times in that period.

Drain the ginger and discard the liquid. Dry the ginger thoroughly and place in a clean jar (canning jars are not necessary). Stir together vinegar, water and sugar until sugar is dissolved, then pour over ginger pieces, covering by at least 1/2 inch.

Cover with a lid, label and refrigerate. Ready to eat in a week: Slice off thin pieces with a swivel bladed peeler.